Yield: 4 Servings
|2 \N||Chicken breasts|
|11 \N||Cloves garlic (8 whole; 3 minced)|
|1¾ cup||Roma tomatoes; blackened, then diced|
|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, .