Chunks of chicken simmered slow in a tomato chile sauce until tender. Goes great with Mexican Rice and flour tortillas!
Recipe by: Zeke Gluckman
Cook Times
Active Prep20
Hands-On Cook15
Hands-Off Cook20
Passive0
Total Time55 minutesminutes
Recipe Serving Size10
Cooking Tools Required
Blender, Cutting board, Immersion Blender, Measuring cups and spoons, Saucepan, Top Stove
Ingredients
To blend:
4dried ancho chilesoftened. If using a ancho chile powder, use 1 tablesppom for 10 servings of Chile.
5dried guajillo chilesoftened
4cupchicken broth
For the chicken:
3tablespoonavocado oil
3poundboneless skinless chicken breastcubed
1teaspoonground cumin
1teaspoonsmoked paprika
2teaspoonKosher salt
1/2teaspoonfreshly ground black pepper
To sauté:
1yellow onionlarge dice
2clove garlicfinely chopped
1jalapeno pepperfinely chopped
2tablespoonfresh oregano chopped
4tablespoonfresh cilantrochopped, half reserved for garnish
To simmer:
2tablespoontomato paste
2limejuiced
1bay leaf
Optional:
sour cream
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.
Reheating Instructions
Reheat uncovered in a small pot on med heat. Stir to keep from sticking. add a small amount of water if necessary