4 1/2 cups chicken broth
3 Tbsp olive oil
1 cup finely chopped onion
1 diced serrano pepper
3 Tbsp chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
a dash ground nutmeg
a dash ground cloves
2 1/2 tablespoons chili powder
3 tablespoons all-purpose flour
1 oz unsweetened cocoa
1 oz semi sweet chocolate chips
Add onion, pepper, garlic, oregano, cumin, cinnamon, nutmeg and cloves. Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes.
Mix in chili powder and flour, stir for 3 minutes.
Gradually whisk in chicken broth.
Increase heat to med. high. Boil until reduced, about 35 minutes, stirring occasionally.
Remove from heat. Whisk in chocolate; season with salt and pepper, if desired.
Add two pounds baked chicken, cubed. Serve over cooked rice.