Create a Mexican menu to go along with this classic dish by serving warm flour tortillas, tomato salsa seasoned with chopped cilantro, and sliced oranges layered with coconut for dessert.




  • Skin chicken. In a large skillet cook chicken in hot oil over medium heat about 10 minutes or until chicken is lightly browned, turning to brown evenly. Add onion, garlic, chili powder, sesame seed, salt, cumin, and cinnamon. Cook and stir for 30 seconds.

  • Stir in tomato, tomatilla, chicken broth, tomato sauce, raisins, cocoa powder, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until chicken is tender and no longer pink. Using a slotted spoon, remove chicken. Simmer sauce to reduce to desired consistency (4 to 5 minutes).

  • To serve, spoon sauce over chicken and rice. Sprinkle with pumpkin seeds or almonds, if desired. Makes 6 servings.

Nutrition Facts

367 calories; 9 g total fat; 2 g saturated fat; 76 mg cholesterol; 543 mg sodium. 37 g carbohydrates; 33 g protein;