David's Recipe for Chicken Montezuma

Very easy. I assume that there were no chickens in the Americas before the Europeans got there, and that if Montezuma ever saw a chicken, it was probably a present from Cortez.

Main Course, American

  • 5-7 lbs skinless and boneless chicken breasts, each divided lengthwise into 2 symmetrical halves
  • 1/4 cup oil
  • 1 quart boiling water
  • 300 grams bitter chocolate chips
  • 3 large onions
  • 3 large green peppers
  • 2 or more chili peppers (The final result should be spicy.)
  • 1/2 580-gram can tomato paste
  • Pinch of cumin
  • 1 bay leaf
  1. Lightly brown the chicken breasts. Set aside.
  2. Saute the onions over medium heat until lightly browned. Add the sweet peppers. Brown for a few more minutes.
  3. Mix in the tomato paste.
  4. Mix in the boiling water, chilies, cumin, and bay. Simmer for 1/2 hour.
  5. Add back the chicken breasts. Simmer for another 20 minutes.
  6. Mix in the chocolate chips until they melt. Simmer for another 5 minutes.
  7. Serve with rice.

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