Ingredients
- 32 ounces boneless chicken thighs
- 3 tomatoes, diced
- 2 ounces canned chipotle sauce
- 1/4 tablespoon chopped garlic
- 1/4 tablespoon ground cumin
- 1/4 tablespoon ground black pepper
- 1/4 tablespoon salt
- 9 ounces water
- 3 tablespoons vegetable oil
- 1 onion, diced
Directions
Boil the chicken for 25 minutes or until cooked. Set aside.
In a blender combine the tomatoes, chipotle sauce, garlic, cumin, pepper, salt and add 9 ounces of water and blend for a few seconds.
In a saucepan add the vegetable oil and onions and cook for 3 minutes or until the onions turn golden.
Add the chipotle mixture and the chicken to the saucepan with the onions and cook over medium heat 15 minutes.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By Chef_eeee
on April 30, 2012
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It is very tasty, but I had to tweak it with the hot stuff since we like it spicy..but then we are Mexicans and like spicy food. I added chicken broth instead of water and that helped a lot too.
By lisajeff_12742423
Sherwood Park, 40
on March 16, 2010
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Bland, seemed it was missing something. We used it in wraps, with the cheese and fixings it helped but will not make this again.
By e4mortiz_7669734
middle village, NY
on November 25, 2009
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I like the suggestion of boiling instead of sauteing my chicken, it allows more time to prepare other dishes. I left out the chipotle, instead i use white wine. Thank you for the receipt, it hard to find one to stick too. My family enjoyed the dish.
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