Recipe courtesy of Esparza's Tex Mex Cafe
Dirty Bird
Getting reviews...
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 600
- Total Fat
- 26 g
- Saturated Fat
- 13 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 18 g
- Protein
- 66 g
- Cholesterol
- 231 mg
- Sodium
- 1710 mg
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 600
- Total Fat
- 26 g
- Saturated Fat
- 13 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 18 g
- Protein
- 66 g
- Cholesterol
- 231 mg
- Sodium
- 1710 mg
Ingredients
Directions
- In a blender or food processor, add the chipotle peppers, 3 garlic cloves, chicken stock, oregano, cumin, salt, and Mexican chocolate. Blend well.
- In a frying pan add butter, remaining chopped garlic, and chopped onions, saute for 5 minutes. Add chicken breasts. Cook until almost done. Add sauce to pan. Reduce the heat and cook until sauce is thick.
