Chicken MojoSubmitted by: SPAETZLE
IntroductionI usually serve this with slow-cooked black beans and saffron rice. Reheats well for a second meal later in the week. I usually serve this with slow-cooked black beans and saffron rice. Reheats well for a second meal later in the week.
4 boneless, skinless chicken breasts
salt, pepper, chile powder to taste
2 tsp olive oil
2 TBSP chopped garlic
1 medium yellow onion, finely diced
2 cans (30 ounces) crushed tomatoes
4 TBSP tomato paste
1/4 cup chicken stock, low sodium, low fat
1/4 cup cocoa powder (unsweetened)
3 TBSP red wine vinegar
2 TBSP sweet paprika
2 tsp cumin
1 tsp oregano
1 tsp ancho chile power (can sub chipotle or regular chile powder if necessary)
1 tsp salt, to taste
1/3 cup golden raisins, optional
While chicken is grilling, add olive oil to a large deep skillet and heat on medium-high heat. Add finely diced onion and saute until translucent (about five minutes). Reduce heat to medium, add chopped garlic, and sweat another 2-3 minutes, until garlic just begins to change color (do not allow to brown).
Add crushed tomatoes, tomato paste, chicken stock, cocoa powder, vinegar, paprika, cumin, oregano and chile powder. Stir until well-combined and bring to a boil over medium-high heat, stirring often. Once boiling, reduce heat to medium-low, cover and simmer until chicken is ready to come off of the grill (about 15 minutes, usually).
Remove cooked chicken from grill, dice into large chunks and add to the pot. Stir and simmer another 10 minutes, then add salt and pepper to taste.
If using raisins, add only 5 minutes prior to serving, after removing the Mojo from heat.
Makes roughly 10 1-cup servings. Spoon over rice with a side of black beans for a full, filling meal.
**The longer you simmer, the more well-combined the flavors. Provided you keep on low heat and stir occasionally, it is difficult to overcook this dish.
Number of Servings: 10
Recipe submitted by SparkPeople user SPAETZLE.