Quick Chicken Mole

2 ts Unsweetened Cocoa powder
1 1/2 ts Chili Powder
1/2 ts Ground Cumin
1/2 ts Dried oregano, crushed
1/4 ts Salt
8 oz Can Tomato Sauce
1/4 c Finely Chopped Onion
3 cl Garlic, minced
1 lb Chicken breast, skinless, boneless, cut into Bite-sized strips
4 oz Can Diced Green Chili Peppers, drained
Flour Tortillas or Hot Cooked Rice
Shredded Lettuce (optional)
Sliced Avocado (optional)
Chopped Tomato (optional)
Toasted sliced Almonds (optional)

In a 1 1/2-quart microwave-safe casserole, combine cocoa powder, chili powder, cumin, oregano and salt. Stir in tomato sauce, onion and garlic. Cook, uncovered, on HIGH for 2-3 minutes, or until mixture is bubbly around the edges, stirring once.

Stir in chicken and chili peppers. Cover; cook on HIGH for 8-10 minutes, or until chicken is no longer pink, stirring every three minutes.

Serve with warm tortillas or hot cooked rice. If desired, garnish with lettuce, avocado, tomato and almonds.

Makes 4 main-dish servings.

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