6 Chicken Breasts
The Olive Tap’s Extra Virgin Olive Oil
1/2 Onion, minced
The Olive Tap’s Garlic Olive Oil
The Olive Tap’s Chipotle Olive Oil
4 Ounces Unsweetened Mexican Chocolate
1 1/2 t. Peanut Butter
24 Ounce Can (680 Grams) Carmelina Tomatoes, pureed
Pinch of Cloves
Pinch of Cinnamon
Salt and Fresh Ground Pepper, to taste
Brown the chicken in the EVOO, remove, and set aside. Put a little more EVOO and a drizzle of the garlic and chipotle oils in the pan and sauté the onion. Stir in the rest of the ingredients in the pan to make the sauce. Place the chicken back in the sauce and simmer for about half an hour, or until the chicken is cooked through.
You can adjust the bitterness/sweetness of the sauce by changing the proportions of chocolate and peanut butter: more peanut butter makes it sweeter and more chocolate makes it more bitter.
Adapted from mexicanfood.about.com