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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe is courtesy of Fernando Ezeta at Maria's Taco Xpress in Austin, TX, featured on Diner, Drive-ins and Dives. Ingredients:
32 ounces chicken thighs, boneless |
3 tomatoes, diced |
2 ounces chipotle hot sauce, canned |
1/4 tablespoon garlic, chopped |
14 tablespoons ground cumin |
1/4 tablespoon ground black pepper |
1/4 tablespoon salt |
9 ounces water |
3 tablespoons vegetable oil |
1 onion, diced |
Directions:
1. boil the chicken for 25 minutes or until cooked. Set aside.
2. In a blender combine the tomatoes, chipotle sauce, garlic, cumin, pepper, salt and add 9 ounces of water and blend for a few seconds.
3. In a saucepan add the vegetable oil and onions and cook for 3 minutes or until the onions turn golden.
4. Add the chipotle mixture and the chicken to the saucespan with the onions and cook over medium heat 15 minutes.
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