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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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 |
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. |
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 saucepan with the onions and cook over medium heat 15 minutes.
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