Amazing Meals with Minimum Effort

Name: Chipotle Chicken
Prep time: 35 min
Cook time: 5 h
Total time: 5 h 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 46 chipotle chilies; 4 garlic cloves, unpeeled; 1 small onion, chopped; 14 oz canned chopped tomatoes; 1 ¼ cups hot chicken or vegetable stock; 4 skinless chicken breasts portions; salt and pepper

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This recipe and following excerpt is from the book Amazing Meals with Minimum Effort. If you would like to support this site purchase anything through the Amazon ad above.

Chipotle chilies are smoked jalapenos and they impart a distinctive flavor to this dish, but remember that they are still hot.

Cook's Tip

Breast is the leanest chicken meat and , if you're on a low-fat diet you should always make sure it is skinless as this reduces the fat content considerably.

Variation

If you want to save preparation time, use canned chipotle chilies in adobo sauce. These don't need to be soaked and you can simply puree them with the sauce.

Prep Time35 minsCook Time5 hrsTotal Time5 hrs 35 mins

46 chipotle chilies

4 garlic cloves, unpeeled

1 small onion, chopped

14 oz canned chopped tomatoes

1 ¼ cups hot chicken or vegetable stock

4 skinless chicken breasts portions

salt and pepper

1

Preheat the oven to 400F. Place the chilies in a bowl and pour in just enough hot water to cover. Set aside to soak for 30 minutes. Meanwhile, place the unpeeled garlic cloves on a cookie sheet and toast in the oven for about 10 minutes until soft. Remove from the oven and let cool.

2

Drain the chilies, reserving 1/2 cup of the soaking water. Seed the chilies, if you like, and chop coarsely. Place the chilies and reserved soaking water in a blender or food processor and process to a puree. Peel and mash the garlic in a bowl.

3

Place the chili puree, garlic, onion, and tomatoes in the slow cooker and stir in the stock. Season the chicken portions with salt and pepper and place them in the slow cooker. Cover and cook on low for about 5 hours until the chicken is tender and cooked through.

4

Lift the chicken out of the slow cooker with a slotted spoon, cover, and keep warm. Pour the cooking liquid into a pan and bring to a boil on the stove. Boil for 5-10 minutes until reduced. Place the chicken on warm plates, spoon the sauce over it, and serve.

CategoryChicken, EntreeCuisineMexicanTags#cookbookrecipes, #crock-pot

Ingredients