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Ranch Chicken Chipotle
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    Ranch Chicken Chipotle
  • 2 chicken breasts
  • 2 quarts watered
  • 1/2 onion
  • 11 cloves garlic (8 whole, 3 minced)
  • 1 3/4 cups Roma tomatoes Blackened then diced
  • 6 chipotles
  • 1/2 cup 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

    From: Jacqueline Higuera McMahan (Adapted by Mark)
    Posted By: Mark "Crazy Coyote" Holm, Via: Chile Head Mailing List
    Post Date: Apr 30, 1998.

    *BACK TO CHICKEN*







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