Ingredients
6-8 chicken breasts and/or thighs … skinned & boned (approximately 2.5 pounds), cut into 2" cubed pieces
2-3T ground Cumin
2t Kosher Salt
1T ground Black Pepper
6 medium cloves garlic (chopped fine)
1 large onion (chopped)
3-4 medium shallots (chopped fine)
1qt diced tomato (with juice retained)
2 cups chicken stock
2T Chipotle and/or Poblamo chilis (minced)
2oz unsweentened chocolate (chopped)
1T olive oil
1T unsalted butter
Preparation
Combine cumin, sale & pepper into a rub. Coat chicken on all sides.
Heat butter and oil in large, heavy-bottom skillet or pot over medium-high heat. Add chicken and saute until brown on all sides (approx. 6-8 minutes).
Add onion, shallots & garlic and saute until mixture begins to turn brown (approx. 3-5 minutes).
Add tomato and broth and bring to simmer. Stir in chilis and chocolate.
Reduce heat to simmer until sauce becomes thick (approx. 25-30 minutes.)
Serve over steamed rice.
