6 to 8 chicken breast halves, skinless, bone left in
3/4 cup unsifted flour
1-1/2 oz. baking chocolate, unsweetened
12 oz. can diced tomatoes
6 oz. can green chilies, chopped
2 clove garlic, finely minced
1-1/2 onion, chopped
1 1/2 cup chicken broth (salt free)
3 teaspoons chili powder
2 tablespoons sugar
3/8 teaspoon tabasco
3 whole cloves
Salt and pepper to taste
Olive oil to saute chicken
Optional - 1/2 cup chopped peanuts for garnish
Cilantro or parsley (chopped) for garnish
Combine flour, chili powder, the salt and pepper in large paper or plastic bag. Add a few chicken pieces at a time, shake and chicken coat well. Heat oil in a large skillet; brown the chicken breasts in olive oil; drain thoroughly on paper towels, set aside.
Pour off olive oil from from skillet, except approximately 1 tablespoon. Saute onion and garlic until golden. Add tomatoes, chilies, chicken broth, chili powder, sugar and tabasco. Cover and cook to near boil. Add chocolate and cloves, cook over medium heat until chocolate has melted, stir to blend. Return chicken to skillet and simmer Cook over medium heat, covered until chicken is tender. About 30 to 40 minutes.
When plating place chicken on plate, spoon sauce over chicken and sprinkle with peanuts and cilantro. Enjoy!
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