Amount
Ingredient
Preparation



2
teaspoons
cocoa powder

unsweetened



1 1/2
teaspoon
chili powder





1/2
teaspoon
cumin

ground



1/2
teaspoon
oregano

dried crushed



1/4
teaspoon
salt





8
ounces
tomato sauce

can



1/4
cup
onion

finely chopped



3
each
garlic

cloves, minced



1
pound
chicken breasts

halves, boneless, skinless, cut into bite-sized strips



4
ounces
green chili peppers

can, diced, drained



1
x
almonds

toasted, sliced (optional)



1
x
flour tortillas

or hot cooked rice



1
x
tomato

chopped (optional)



1
x
lettuce

shredded (optional)



1
x
avocado

sliced (optional)

 In a 1 1/2 quart microwave-safe casserole, combine cocoa powder, chili powder, cumin, oregano and salt.  Stir in tomato sauce, onion and garlic.  Micro-cook, covered, on 1% power (high) for 2 to 3 minutes or until mixture is bubbly around edges, stirring once.  Stir in chicken and chili peppers.  Cover; cook on high for 8 to 1 minutes (1 to 12 minutes for low-wattage ovens) or until chicken is tender and no longer pink inside, stirring every 3 minutes.  Garnish with almonds, if desired.
  
Serve with warm tortillas or hot cooked rice, tomato, lettuce and avocado, if desired