Chicken Chile Colorado

$0.00 Cooking Fee
Serving Size: 6 ounces
Recipe adapted from:
Zeke Gluckman
Chunks of chicken simmered slow in a tomato chile sauce until tender. Goes great with Mexican Rice and flour tortillas!
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Instructions

  • Remove stems and seeds from dried chilis, and place then in a pot with 1/3 of the chicken broth. Cover and bring to a boil; simmer for 5 minutes until softened.
  • Using a blender or immersion blender, blend chilis with broth they were simmered in and set aside.
  • Heat half the oil in large pot. Add the chicken and sauté on high heat for 5 minutes. Season with cumin, paprika, salt and pepper as it cooks. Remove and set aside.
  • Add remaining oil to the pan. Add the onions, garlic, and jalapeno. Sauté until soft, about 5 minutes. Add oregano and cilantro; sauté 2 minutes. Add tomato paste and stir, to keep from sticking for 2 more minutes.
  • Add the remaining chicken broth, the pureed chilis, lime juice, and reserved chicken. Simmer for 20 minutes until chicken is tender.
  • Adjust seasonings and garnish with remaining cilantro.

Cook Times

Active Prep20
Hands-On Cook15
Hands-Off Cook20
Passive0
Total Time55 minutes
Recipe Serving Size