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Skin the chicken. Rinse the chicken and pat dry with paper towels. In a large skillet cook the chicken in hot oil over medium heat for about 10 minutes or until the 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 the tomato, Tomatillo, chicken broth, tomato sauce, raisins, cocoa powder, and hot pepper sauce. Bring to boiling, reduce heat. Simmer, uncovered, for about 15 minutes or until the chicken is tender and no longer pink. Using a slotted spoon, remove chicken. Simmer sauce for 4 to 5 minutes or to desired consistency. To serve, spoon the sauce over the chicken and rice. If desired, sprinkle with pumpkin seed or almonds. Makes 6 servings
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