Courtesy of florida-agriculture.com | Ingredients | | | 3 to 5 | chicken breasts or thighs | | 6 large | fresh tomatoes | | 1/2 | onion, cut into quarters | | 3 tablespoons | oil | | 2 cups | chicken broth mixed with 2 cups of water | | 1 teaspoon | oregano | | 1/2 teaspoon | cumin | | 1 teaspoon | garlic, peeled and crushed | | 1/2 teaspoon | unsweetened cocoa powder | | 1 tablespoon | red chili powder or chili paste | | salt and pepper to taste | | | Preparation | | Preheat broiler on high. Heat 1 tablespoon of oil in a large pan over high heat. Brown the chicken pieces on each side. Cover chicken with chicken broth and bring to a boil. While it's coming to a boil, slice the top off of each tomato and place cut side down on a cookie sheet along with the onions. Drizzle 2 tablespoons of oil over them. Place in broiler and remove when tomato skins become very wrinkled and shriveled. While the tomatoes are broiling, bring the chicken broth to a strong simmer and add in the chile, the cumin, the oregano, the garlic and the cocoa. When the tomatoes are ready, remove from broiler and let cool for 1 minute. While the tomatoes cool, turn the chicken. Peel the skin off of each tomato and use a spoon to remove the seeds from the middle. Using your fingers, mash the tomato a little and add into the sauce. Separate the onions and stir into the sauce. Let the sauce reduce while chicken finishes cooking. (If the liquid cooks off to fast, add about a half cup of water each time, until the chicken reaches 170 degrees F or is no longer pink inside.) Serve over rice or favorite side dish. Yield
4 to 6 servings |
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