Place in large pot, cover and simmer until chicken is tender, about an hour:
14 oz. can tomatoes with ½ cup water
1 fine chopped green pepper
8 skinned and boned chicken thighs
2 T. chili powder
1 chipolet chile, or to tast
2 tsp. cumin
1 chopeed green chili pepper
2 cloves garlic, minced
1 fine chopped onion
Remove chicken from pot. Add 3 Tablespoons cocoa and 1 Tablespoon sugar.
Simmer until thick; return chicken to pot; cook for 5 minutes until flavors blend.
Serve over rice or cornbread.