Before I went veggie and before tomatoes started bothering me, I loved this chicken recipe  I gave the recipe to my mom and she still makes it all the time. I *think* it's from mexicanfood.about.com, but I can't remember for sure now...
Chicken Rojo
"The great thing about this dish is that you can assemble your ingredients while the chicken simmers, so it cuts down on prep time. It only takes 30 minutes cooking time from start to finish."
INGREDIENTS:
3-5 chicken breasts
6 tomatoes, large
1/2 an onion, cut into quarters (I usually used less + onion powder)
3 tablespoons of oil (I always just used cooking spray)
2 cups chicken broth mixed with 2 cups of water
1 teaspoon oregano
1/2 teaspoon cumin
1 teaspoon garlic, peeled and crushed
1/2 teaspoon unsweetened cocoa powder
1 tablespoon red chile powder or chile paste (more or less to your taste - this is pretty spicy but I always used a bit more than this )
salt to taste
PREPARATION:
Preheat broiler on high.
Heat 1 tablespoon of oil (cooking spray) in a large pan over high heat.
Brown the chicken pieces on each side. Cover chicken with chicken broth and bring to a boil. (Note: when my mom makes this, she tends to cut the breasts up into smaller pieces - they cook faster this way and they're nice mixed in with rice afterwards.)
While it's coming to a boil, slice the top off of each tomato and place cut side down on a cookie sheet along with the onions.
Drizzle 2 tablespoons of oil over them (I always just sprayed 'em  If you don't want to do that I think you could safely drizzle them with a bit of oil - there's not much fat in this recipe to begin with). Place in broiler and remove when tomato skins become very wrinkled and shriveled.
While the tomatoes are broiling, bring the chicken broth to a strong simmer and add in the chile, cumin, oregano, garlic and cocoa.
When the tomatoes are ready, remove from broiler and let cool for 1 minute.
While the tomatoes cool, turn the chicken
Peel the skin off of each tomato and use a spoon to remove the seeds from the middle. Using your fingers, mash the tomato a little and add into the sauce. Separate the onions and stir into the sauce. Let the sauce reduce while chicken finishes cooking.
If the liquid cooks off to faost, add water about a half cup each time, until the chicken reaches 170 degrees or is no longer pink inside.
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Mexican chicken rojo
