Place in large pot, cover and simmer until chicken is tender, about an hour:


14 oz. can tomatoes with ½ cup water

1 fine chopped green pepper

8 skinned and boned chicken thighs

2 T. chili powder

1 chipolet chile, or to tast

2 tsp. cumin

1 chopeed green chili pepper

2 cloves garlic, minced

1 fine chopped onion


Remove chicken from pot. Add 3 Tablespoons cocoa and 1 Tablespoon sugar.

Simmer until thick; return chicken to pot; cook for 5 minutes until flavors blend.

Serve over rice or cornbread.