- January 20, 2016 at 12:04 am #368667mosParticipant
4 pieces of skinless chicken (use your favorite pieces)
1 red onion, cut in half then sliced
2 roma tomatoes, chopped
6 garlic cloves, minced
1 small can of chipotle peppers in adobo sauce
1 cup of low-sodium chicken broth
sea salt to taste
1.5-2 tbs olive or vegetable oil
corn tortillas and rice for serving
Heat the oil and once warm add the onions, sauté until soft then remove from the pan. Next add the chicken and allow to brown on all sides. While the chicken is browning, blend the chipotle peppers with the chicken broth then set aside. After chicken is browned, add back the onions then the garlic and tomatoes and a large pinch of salt. Allow the ingredients to cook for about 5 min then add the blended chipotle-broth mixture, stir to combine well.
Simmer for 25 minutes or until the sauce has nearly halved and thickened. This dish may be made ahead and simmered for a while before serving. If you will be simmering longer, keep the lid over the pan and do not allow the liquid to evaporate — if this happens add a bit of water or broth to the pan.
Before serving taste and adjust the salt if necessary. Serve with white rice and warm corn tortillas.
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