Ranch chicken chipotle

Yield: 4 Servings

Measure Ingredient
2 \N Chicken breasts
2 quarts Water
½ \N Onion
11 \N Cloves garlic (8 whole; 3 minced)
1¾ cup Roma tomatoes; blackened, then diced
6 \N Chipotles
½ cup Chicken stock (from cooking)
5 \N Red-skined potatoes cooked; diced
1 \N Avocado; pitted, peeled, sliced
2 teaspoons Minced cilantro

Place chicken in a pot with the water, onion, 8 whole garlic cloves & salt.

Simmer for 30 - 40 minutes. When cool enough to handle, pull meat off bones and tear into pieces. Save ½ cup of the broth Heat olive oil in a large skillet, add tomatoes & minced garlic. Fry for five minutes Puree the chipotles in the broth. Stir in tomato-garlic mixture. Add the diced potatoes and shredded chicken and simmer approx 20 minutes to blend flavors. Serve chicken chipotle stew into bowels & garnish with sliced avocado and cilantro. approx 4 servings. These recipes were adapted from recipes of Jacqueline Higuera McMahan. I increased the heat level & garlic.

Mark "Crazy Coyote" Holm <holmma@...> CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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