Oaxacan Chicken Mole - cooking recipe

Ingredients

2 boneless skinless chicken breast halves
3 1/2 teaspoons chili powder, divided
1 1/2 tablespoons olive oil
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 (14 ounce) can stewed tomatoes, with juices
1/4 ounce unsweetened chocolate

Preparation

Using 1 tsp of the chili powder, season the breasts, along with salt and pepper to taste.
In a heavy skillet that comfortably holds both breasts, heat the oil over mediium-high heat and cook the chicken until brown on both sides (about 2 minutes per side); transfer cooked chicken to a plate and add the remaining chili powder, along with the cumin and cinnamon, to the skillet and saute, stirring, for 15 seconds.
Stir in the tomatoes and their juices along with the chocolate and simmer until the sauce thickens up, about 5 minutes.
Add chicken, along with any juices that have accumulated on the plate, back into the skillet and simmer until the chicken is cooked through, about 4 minutes.
Taste sauce; add salt and pepper if desired.