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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a Dutch oven over medium-high heat, combine the oil, onion, garlic, cocoa powder, cinnamon, red pepper flakes, cloves and black pepper. Saute for 5 minutes. | 2. Add the almond butter and mix until it melts into the other ingredients. | 3. Add the tomatoes, broth, salt, and bread, and bring to a simmer. | 4. Add the chicken and return to a simmer. | 5. Cover the pot and cook for 12 to 15 minutes, or until the chicken is cooked through. | 6. Serve with rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
yellow onion	1		diced	44.0	10.274000000000001	1.21	0.11
garlic clove	6		minced	26.82	5.9508	1.1448	0.09
cocoa powder	1	tablespoon		12.312000000000001	3.1266	1.0584	0.7398
cinnamon	1/2	teaspoon	ground	-	-	-	-
red pepper flake	1/2	teaspoon		-	-	-	-
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
almond butter	1	cup		1535.0	47.05	52.4	138.75
tomato	1	cup	canned crushed	41.4	9.18	2.16	0.36
chicken broth	2	cups		156.24	3.78	22.2768	5.2416
salt	1/4	teaspoon		-	-	-	-
white bread	1	slice	cut soft	-	-	-	-
chicken breast	1 1/2	1/2	boneless skinless cut	1170.2697	0.0	141.8612	62.93600000000001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.