Chicken Rojo

By nekmor

Ingredients

• 3-5 chicken breasts or thighs
• 6 tomatoes, large
• 1/2 an onion, cut into quarters
• 3 tablespoons of oil
• 2 cups chicken broth mixed with 2 cups of water
• 1 teaspoon oregano
• 1/2 teaspoon cumin
• 1 teaspoon garlic, peeled and crushed
• 1/2 teaspoon unsweetened cocoa powder
• 1 tablespoon red chile powder or chile paste
• salt to taste

Details

Servings 1
Cooking time 35mins
Adapted from mexicanfood.about.com

Preparation

Step 1

Preheat broiler on high.

Heat 1 tablespoon of oil in a large pan over high heat. Brown the chicken pieces on each side. Cover chicken with chicken broth and bring to a boil. While it's coming to a boil, slice the top off of each tomato and place cut side down on a cookie sheet along with the onions. Drizzle 2 tablespoons of oil over them. Place in broiler and remove when tomato skins become very wrinkled and shriveled.

While the tomatoes are broiling, bring the chicken broth to a strong simmer and add in the chile, cumin, oregano, garlic and cocoa.

When the tomatoes are ready, remove from broiler and let cool for 1 minute.

While the tomatoes cool, turn the chicken

Peel the skin off of each tomato and use a spoon to remove the seeds from the middle. Using your fingers, mash the tomato a little and add into the sauce. Separate the onions and stir into the sauce. Let the sauce reduce while chicken finishes cooking.

If the liquid cooks off to fast, add water about a half cup each time, until the chicken reaches 170 degrees or is no longer pink inside.