Chicken Mojo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
4 boneless, skinless chicken breastssalt, pepper, chile powder to taste2 tsp olive oil2 TBSP chopped garlic1 medium yellow onion, finely diced2 cans (30 ounces) crushed tomatoes4 TBSP tomato paste1/4 cup chicken stock, low sodium, low fat1/4 cup cocoa powder (unsweetened)3 TBSP red wine vinegar2 TBSP sweet paprika2 tsp cumin1 tsp oregano1 tsp ancho chile power (can sub chipotle or regular chile powder if necessary)1 tsp salt, to taste1/3 cup golden raisins, optional
Season chicken with salt, pepper and cumin to taste, then grill until just cooked through.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 181.3
- Total Fat: 3.1 g
- Cholesterol: 54.9 mg
- Sodium: 505.2 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 3.9 g
- Protein: 24.8 g
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