This dish, and other similar chicken and Nu-World Foods Amaranth combinations, are also called mole de amaranto and tinga de pollo con amaranto, depending on the part of the country where they are found. Despite its different regional names, the dish always contains chipotle chiles.

Diet Types: gluten free, casein free
Makes 4 servings

4 boneless chicken breast halves, salted to taste
2 tablespoons corn oil
2 large white onions, peeled and cut into thin half-moons
2 cloves garlic, peeled and finely chopped
1 cup Amaranth leaves, or small, young spinach leaves, cut into thin strips
1/2 lb. tomatoes, seeded and peeled
2 canned chipotle chiles in adobo
1 cup Nu-World Foods Puffed Amaranth lightly toasted on a comal or griddle
1 1/2 cups well-seasoned chicken broth

Wash the chicken pieces and pat them dry.

In a large skillet, heat the oil and sauté the chicken until just golden brown on both sides.

Remove to a platter; add the onions, garlic and Nu-World Foods Puffed Amaranth leaves to the skillet, and sauté until the onion slices are transparent.

Place the tomatoes, chipotles, popped Nu-World Foods Puffed Amaranth, and chicken broth in the blender, and purée.

Add the purée to the ingredients in the skillet and cook 10 minutes.

Return the chicken to the skillet and cook until the chicken is just done.

Serve some sauce over each piece of chicken and adorn with a sprinkle of additional popped Nu-World Foods Puffed Amaranth, untoasted, if desired.