- Makes: 2 1/2 cups (6-8 Servings)
- Ready In: 1 hr 25 mins
- Prep Time: 15-20 mins
- Cook Time: 1 hr 10 mins
This sauce is spectacular baked on top of cheese enchiladas for those of you that prefer to skip chicken. Serve with Mexican Brown Rice, fresh avocado, and a green salad with lime dressing.
Adapted from The America’s Test Kitchen Family Cookbook (America’s Test Kitchen, Brookline, MA, 2006) by Grace Geiger.
- Calories: 108
- Fat: 5g
- Protein: 28g
- Sodium: 294mg
- Carbohydrates: 5g
- Fiber: 2g
- Sugar: 2g
Nutritional Information (per serving)
- 1 5-pound free-range whole chicken
1 tablespoon extra virgin olive oil
1 onion, minced
½ teaspoon sea salt
3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons cumin
1 teaspoon cinnamon
1/8+ teaspoon cayenne
1 tablespoon sugar
2 8-ounce cans tomato sauce
½ cup water
4 ounces baking chocolate
½ cup cojita cheese, grated or crumbled
- Cut chicken into parts. Save the back for making chicken stock. Place parts in a 9 X 13 baking dish. Put breasts and thighs bone side up.
- Pre-heat oven to 350 degrees F.
- Heat oil in a 12-inch skillet or heavy saucepan over medium heat.
- Add onion and salt and cook until onion has softened, about 5 minutes.
- Stir in garlic, chili powder, cumin, cinnamon, cayenne and sugar. Cook about 15-30 seconds until fragrant.
- Stir in tomato sauce and water and bring to a simmer.
- Stir in chocolate and stir until melted.
- Let sauce simmer for about 5 minutes.
- Taste and adjust seasonings if needed.
- Pour sauce over chicken parts.
- Cover pan and bake for 1 hour.