Chicken in Spicy Brown Sauce
Submitted by 1248
Pounded chicken breasts simmer in a quick mole-inspired sauce of cocoa, picante, cumin, and oregano with warm hints of cloves and nutmeg. Bold, spicy, and on the table in 30 minutes.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
30 minThink of this as mole’s cool weeknight cousin: all the deep, smoky complexity without the all-day project.
Unsweetened cocoa powder is the secret ingredient here, adding a rich earthiness that you can’t quite put your finger on but can’t stop eating. It mingles with picante sauce, tomato sauce, cumin, oregano, and whispers of cloves, nutmeg, and allspice into a spicy brown sauce that clings to pounded chicken breasts.
The whole thing comes together in one skillet in about 30 minutes, which is practically unheard of for this much flavor.
Pro Tips
- Pound the chicken breasts to an even half-inch thickness so they cook through quickly and stay juicy
- Use your favorite picante sauce heat level to control the spice; mild for the family, hot if you want to feel it
- After removing the chicken, let the sauce reduce and thicken for 3 to 5 minutes so it coats the back of a spoon
- Serve over Mexican rice or with warm flour tortillas and a dollop of sour cream to balance the heat
Ingredients
Directions
Pound chicken to ½ inch thick.
Lightly brown in oil in large skillet, about 2 minutes on each side; drain off fat.
Combine remaining ingredients; mix well.
Pour over chicken in skillet.
Bring to boil.
Reduce heat;cover and simmer, gently, 10 minutes.
Remove chicken to serving platter;keep warm.
Cook and stir sauce until slightly thickened, about 3 to 5 minutes.
Spoon sauce over chicken.
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