Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This quick version of the Mexican classic comes together in minutes. Serve it with black beans and yellow rice, or as a filling for enchiladas.

Jeanne Thiel Kelley
Recipe by Cooking Light May 2005

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Credit: Randy Mayor

Recipe Summary test

Yield:
6 servings (serving size: about 1 cup chicken mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven over medium-high heat. Add onion; cook 5 minutes or until almost tender. Combine cumin, coriander, and cinnamon in a small bowl; sprinkle over onion in pan. Cook 1 minute. Add chiles and garlic to pan; cook 2 minutes or until chiles soften. Add broth and next 4 ingredients (through rind) to pan; bring to a boil. Add chicken to pan; cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan; shred with 2 forks. Set aside.

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  • Add chocolate to chile mixture; let stand until chocolate melts. Using an immersion blender in pan, puree the chocolate mixture until smooth. Cook over medium heat 20 minutes or until reduced to 3 1/2 cups. Add shredded chicken to sauce; stir in salt and pepper.

Nutrition Facts

211 calories; calories from fat 29%; fat 6.8g; protein 27.2g; carbohydrates 10.5g; fiber 2.5g; cholesterol 80mg; iron 2.1mg; sodium 380mg; calcium 50mg.
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