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Ingredients Jump to Instructions ↓

  1. 8 Chicken Breasts , skin on and bone in

  2. Salt & Pepper

  3. 2 Tbsp Vegetable Oil

  4. 2 cloves Garlic , chopped

  5. 1 cup Canned Crushed Tomatoes

  6. 1/4 cup Sweet Onion , diced

  7. 1/4 cup Chopped Almonds , toasted

  8. 2 Tbsp Seedless Raisins

  9. 2 Chipotle Peppers , in adobo sauce

  10. 1/2 cup Blue Corn Tortilla Chips , crushed

  11. 1/4 cup Lime Juice

  12. 3/4 cup Chicken Stock

  13. 1 1/2 oz Semi-sweet Chocolate , chopped

  14. 2 Tbsp Fresh Cilantro Leaves , minced

  15. Cilantro Leaves , for garnish

  16. Blue Corn Tortilla Chips , for garnish

  17. Mayan Spice Rub:

  18. 2 tsp Ground Cumin

  19. 1 tsp Ground Coriander

  20. 1 tsp Ground Cinnamon

  21. 1 tsp Ground Allspice

  22. 1 tsp Ground Cloves

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees.

  2. Season chicken with salt and pepper and Mayan Spice Rub. Heat oil in a large skillet over medium high heat.

  3. Add chicken, skin side down, and brown for 3 minutes.

  4. Transfer chicken to a baking sheet and bake for 20-25 minutes, or until chicken is cooked through.

  5. In bowl of a food processor, combine garlic, tomatoes, onion, almonds, raisins, chipotle peppers, and tortilla chips.

  6. Process until pureed and place into a medium saucepan over medium heat. Reduce by half, stirring ccasionally. Add lime juice, chicken stock, chocolate, cilantro, and 2 teaspoons Mayan Spice Rub.

  7. Continue reducing until chocolate has melted and sauce has thickened significantly. Season to taste with salt and pepper.

  8. Place chicken breasts on a large serving platter and fully cover chicken with sauce. Garnish with cilantro and blue corn tortilla chips.

  9. Mayan Spice Rub:

  10. Combine cumin, coriander, cinnamon, allspice, and cloves in a small mixing bowl and mix well.

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