4 Skinless boneless chicken breasts
1 medium Onion, finely chopped
1 cup Low-sodium chicken broth
1 Clove garlic, minced
1 15-oz can peeled and sliced tomatoes, undrained
1/3 cup Dark or golden raisins
1/4 cup Cilantro, finely chopped
2 tbsp Chili powder
2 tbsp Unsweetened cocoa powder
1/2 tsp Salt
2 tsp Sugar
1/2 tsp Cinnamon
1/2 tsp Ground cumin
1 tbsp Peanut butter
2 tbsp Fresh lime juice
2 cup Cooked white rice
Lime wedges
Cilantro, for garnish, chopped
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1. Place the chicken breasts in a pan and cover with water. Bring just to a boil, reduce the heat, cover and simmer about 10 minutes, or until cooked through. Remove from the water and cool slightly. Shred. 2. In a medium-sized pan set over medium heat, saute the onion in 2 tablespoons of the broth until softened, about 4 to 5 minutes. Uncover and add the garlic, tomatoes, raisins, cilantro, chili powder, cocoa powder, salt, sugar, cinnamon, cumin and peanut butter. Simmer 5 minutes. Add the remaining broth and simmer 15 minutes. 3. Stir in the shredded chicken and lime juice. Heat through on medium-low heat until hot. Spoon over rice and serve with lime wedges. Garnish with cilantro. |
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