Title: Ranch Chicken Chipotle
Categories: Spice Chicken
Yield: 1 Servings

2		Chicken breasts
2	qt	Watered
1/2		Onion
11		Cloves of garlic (8 whole, 3
		Minced)
1 3/4	c	Roma tomatoes Blackened then
		Diced
6		Chipotles
1/2	c	Chicken stock (from
		Cooking)
5		Red-skined potatoes cooked,
		Diced
1		Avocado, pitted, peeled,
		Sliced
2		Tsp, minced cilantro

Place chicken in a pot with the water, onion, 8 whole garlic cloves & salt. Simmer for 30 - 40 minutes. When cool enough to handle, pull meat off bones and tear into pieces. Save 1/2 cup of the broth Heat olive oil in a large skillet, add tomatoes & minced garlic. Fry for five minutes Puree the chipotles in the broth. Stir in tomato-garlic mixture. Add the diced potatoes and shredded chicken and simmer approx 20 minutes to blend flavors. Serve chicken chipotle stew into bowels & garnish with sliced avocado and cilantro. approx 4 servings

These recipes were adapted from recipes of Jacqueline Higuera McMahan. I increased the heat level & garlic.

Mark "Crazy Coyote" Holm holmma@smdis01.mcclellan.af.mil (Mark W. Holm) From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

previous

next