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Serves: 4-8


3 tb Oil
2 ½ lb Chicken pieces
2 tb Minced garlic
¾ c Diced onion
2 c Chicken broth
1 c Peeled seeded tomatoes- (canned)
2 tb Epazote or oregano
¼ lb Assorted Mexican chiles: such as pasilla, guajillo, mulata - stems and seeds removed
½ ts Ground cloves
1 tb Cocoa powder
½ ts Cinnamon
¼ c Shelled almonds


HEAT THE OIL in a large, lidded skillet and brown the chicken pieces on all sides.

Add all other ingredients, bring to a boil, cover, reduce heat to low and simmer until chicken is done, about 30 minutes.

Remove the chicken to a platter and set aside.

Place the cooking liquid in a blender or food processor and blend until as smooth as possible.

Return the sauce to the skillet, replace the chicken and cook everything together another 10 minutes.

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