In a 1-1/2 quart microwave-safe casserole, combine cocoa powder, chili powder, cumin, oregano and salt. Stir in tomato sauce, onion and garlic. Micro-cook, covered, on 100% power (high) for 2 to 3 minutes or until mixture is bubbly around edges, stirring once. Stir in chicken and chili peppers. Cover; cook on high for 8 to 10 minutes (10 to 12 minutes for low-wattage ovens) or until chicken is tender and no longer pink inside, stirring every 3 minutes. Garnish with almonds, if desired. Serve with warm tortillas or hot cooked rice, tomato, lettuce and avocado, if desired. Source: Dorothy Cross TMPJ72B, from BH&G magazine May 1993. Reformatted by: Wendell Openshaw SRNP05A
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|Serving Size: 1 Serving (288g)|
|Recipe Makes: 4|
|Calories from Fat: 85 (33%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||13 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 65mg||20 %|
|Sodium 734mg||25 %|
|Potassium 915.7mg||24 %|
|Total Carbohydrate 15.8g||5 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 10g|
|Protein 28.8g||41 %|
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Calories per serving: 257
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