Recipe courtesy of Esparza's Tex Mex Cafe

Dirty Bird

  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 2 servings
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1 small can, chipotle peppers

3 garlic cloves, plus 2 garlic cloves, chopped

1/2 cup chicken stock

1 pinch dried oregano

1 pinch ground cumin

1 pinch salt

1/4 cup Mexican chocolate

2 tablespoons butter

1/4 cup onions, chopped

2 boneless chicken breasts


  1. In a blender or food processor, add the chipotle peppers, 3 garlic cloves, chicken stock, oregano, cumin, salt, and Mexican chocolate. Blend well.
  2. 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.

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