About this recipe:OK, it's not entirely authentic but it's a good version to make with store-cupboard ingredients. Serve with cooked chicken, rice or tortillas, salad greens, sliced avocado and chopped tomatoes round out this fresh tasting meal.
1 dessertspoon vegetable oil
1/2 onion, finely chopped
1 tablespoon good quality cocoa powder
1 teaspoon ground cumin
1 teaspoon dried coriander
1 clove garlic, minced
1 (400g) tin chopped tomatoes
100g (4 oz) jalapeño chillies, diced
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Method Prep:10min › Cook:15min › Ready in:25min
Heat the oil in a medium saucepan over medium heat, add onion and cook until tender. Mix in cocoa powder, cumin, coriander and garlic. Stir in the tomatoes and jalapeños. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Pour directly over chicken and serve.
You can use fresh green chillies instead of jarred jalapeños, if you prefer.