Super Chicken Mole

2 tablespoons vegetable oil
2 onions, finely chopped
1 pound tomatoes, chopped
2 tablespoons chopped fresh parsley
2 hot Chile peppers, minced
1 tablespoon finely chopped fresh cilantro
ground black pepper to taste
1/2 teaspoon white sugar
3 skinless, boneless chicken breast halves
1/4 cup chopped fresh oregano
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1 bay leaf
2 (1 ounce) squares unsweetened chocolate, grated
1/2 lime, juiced
1 bunch chopped cilantro
Cooked rice or Crisp corn tortillas

Heat the oil in a large deep skillet over medium heat.
Add onions, and cook for a few minutes, then stir in
tomatoes, and cook until they release all of their juice. Stir
in the hot Chile peppers, cilantro, black pepper and
sugar. Bring to a boil, and let it cook for about 10 minutes
to thicken. Add chicken breasts to the skillet, along with the
oregano, cinnamon, cumin, bay leaf, chocolate and lime juice.
Simmer over medium heat for 15 to 20 minutes or until chicken
breasts are cooked through. Chicken breasts should have an
internal temperature of 170 degrees F (75 degrees C) when fully
cooked. Remove bay leaf, and serve chicken breasts smothered
in sauce. Garnish with additional fresh parsley or cilantro.
Serve with rice or corn tortillas.



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