2 tablespoons olive oil1 onion, chopped
3 cloves garlic, minced
1 tablespoon dried coriander
1 teaspoon paprika
1 teaspoon chili powder
1 tablespoon smoky ancho chile sauce (Mexican Salsita sauce)
1/4 teaspoon cinnamon
2 tablespoons tomato paste
2 cooked skinless chicken breasts, chopped
1 cup chicken stock
15 ounces crushed tomatoes
1 can kidney beans, rinsed
1 ounce bittersweet chocolate
1 cup cashews, optional
1. In a large heavy saucepan or Dutch oven cook onion in oil until softened. Add garlic and cook 1-2 minutes longer.
2. Add ancho chile sauce, coriander, paprika, chili powder and cinnamon. Add chicken and mix.
3. Stir in tomato paste, chicken stock, crushed tomatoes, and beans an simmer, covered, stirring occasionally to avoid sticking. Cook approx. 15 min. until sauce is thickened. Add chocolate and cashews. Serve with multi-grain bread. Serves 4.
Adding a hint of chocolate with the spices adds so much flavor that you will not notice that you have only used a minimal amount of chicken in this dish.
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