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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (2 1/2- to 3-pound) broiler-fryer, cut up and skinned |
salt and pepper |
1/4 cup butter or margarine, melted |
1/4 cup minced onion |
1/4 cup minced green pepper |
1 clove garlic, minced |
1 (8 1/4-ounce) can tomatoes, undrained and chopped |
1/2 cup beef broth |
2 teaspoons sugar |
1/2 teaspoon chili powder |
1/8 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
dash of ground cloves |
5 to 6 drops hot sauce |
1/4 (1-ounce) square unsweetened chocolate |
1 tablespoon cornstarch |
2 tablespoon cold water |
Directions:
1. Sprinkle chicken with salt and pepper; sauté on all sides in melted butter until brown. Remove chicken from skillet, and set aside.
2. Add onion, green pepper, and garlic to skillet; sauté until tender. Stir in next 9 ingredients; add chicken. Reduce heat, and cook, covered, 45 minutes or until chicken is tender. Remove chicken to serving platter, and keep warm.
3. Combine cornstarch and water; mix well. Add to sauce in skillet; cook, stirring constantly, until thickened and bubbly. Spoon sauce over chicken.
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