Chicken Rojo

Ingredients

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

Directions

1. 1

   Preheat oven to broil.

2. 2

   Heat 1 tablespoon of oil in a large pan over high heat. Brown the chicken pieces on each side. Cover chicken with chicken broth - add chile powder, cumin, oregano, garlic and cocoa and bring to a boil.

3. 3

   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.

4. 4

   Drizzle 2 tablespoons of oil over them. Place under broiler and remove when tomato skins become very wrinkled and shriveled - about 3 to 5 minutes.

5. 5

   When the tomatoes are ready, remove from broiler and let cool for 1 minute. Peel the skin off of each tomato roughly chop them and the onions.

6. 6

   Add chopped tomato and onion to the chicken and sauce. Continue to simmer the sauce until the chicken is cooked through.

7. 7

   If the liquid cooks off to fast, add water as needed to maintain a sauce with the chicken.

8. 8

   Serve with steamed rice.