Chicken Mole

This recipe is a still a work in progress, so the following is what we'd like to try next time! This is a traditional Mexican dish, so feel free to use special dark or Mexican chocolate if you're feelin' fancy.

Ingredients:

- 3 chicken breasts
- flour for dusting
- cooking spray
- 1/2 an onion, chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 teaspoons cocoa powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup water
- 14 oz can diced tomatoes
- 8 oz can tomato sauce
- 1/2 cup chicken broth
- toasted almonds, sliced or slivered
- parsley
- cooked rice

Directions:

Pat the chicken dry and cut into 1-inch cubes. Dip in flour.

Spray a large non-stick pan with cooking spray. Cooking chicken for 8 minutes over high heat, until golden brown. Remove and set aside.

Add the onion, garlic, cumin, chili powder, cocoa powder, salt, pepper, and water to the pan. Cook for 3-5 minutes or until tender.

Stir in the diced tomatoes, tomato sauce, and chicken broth. Bring to a boil. Add the cooked chicken.

Cover and simmer for 45 minutes, or until tender.

Uncover and simmer for 5 minutes longer, or until the sauce has thickened.

Garnish with almonds and parsley. Serve with rice.