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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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The original recipe calls for 2 T of unsweetened baking cocoa, but my family is not big on chocolate flavor in savory dishes so feel free to use the entire amount. A very easy dinner for a busy night. Ingredients:
1 tablespoon oil |
1 1/2 lbs boneless skinless chicken thighs, cut into 3/4-inch pieces |
1 medium onion, chopped |
1 medium green bell pepper, chopped |
2 garlic cloves, chopped |
2 medium jalapeno chiles, seeded, chopped |
2 (14 1/2 ounce) cans diced fire-roasted tomatoes, undrained |
1/2 cup water |
1 tablespoon unsweetened baking cocoa, chopped (may use 2 t, if desired) |
1 tablespoon chili powder |
1/2 teaspoon kosher salt (coarse) |
1/4 teaspoon ground cinnamon |
pumpkin seeds, roasted, salted & hulled, if desired |
corn tortilla, soft, if desired |
Directions:
1. In 4-quart Dutch oven, heat oil over medium-high heat.
2. Add chicken; cook 5 to 6 minutes, stirring frequently, until browned.
3. Add onion, bell pepper, garlic and jalapeño chiles; cook 2 minutes, stirring frequently.
4. Stir in tomatoes, water, cocoa, chili powder, salt and cinnamon.
5. Heat to boiling.
6. Reduce heat to low; simmer uncovered 15 to 20 minutes or until chicken is no longer pink in center and chili is desired consistency.
7. Sprinkle individual servings with pepitas.
8. Serve with corn tortillas.
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