Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 cups fresh tomatoes, chopped (or 1 can)
- 2 tbsp unsweetened cacao powder
- 1 cup low-sodium chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions and minced garlic; sauté until golden brown.
- Stir in chopped tomatoes, cumin, and oregano. Cook for about 5 minutes until tomatoes soften.
- Nestle chicken thighs into the pot; add cacao powder and chicken broth. Cover and bring to a gentle simmer.
- Simmer for 30-40 minutes until chicken is tender enough to shred easily with forks.
- Remove chicken from the pot; blend the sauce with an immersion blender or in batches until smooth.
- Return shredded chicken to the sauce; season with salt and pepper. Simmer on low heat for another 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 370
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 115mg