Ranch chicken chipotle
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Chicken breasts | |
| 2 | quarts | Water |
| ½ | Onion | |
| 11 | Cloves garlic (8 whole; 3 minced) | |
| 1¾ | cup | Roma tomatoes; blackened, then diced |
| 6 | Chipotles | |
| ½ | cup | Chicken stock (from cooking) |
| 5 | Red-skined potatoes cooked; diced | |
| 1 | Avocado; pitted, peeled, sliced | |
| 2 | teaspoons | Minced cilantro |
Directions
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, .