Chicken Chipolte

2 dried chipotles

2 tablespoons vegetable or corn oil

2 cups chopped onion

4 cloves garlic, chopped

1-1/2 teaspoons ground cumin

1/2 teaspoon dried thyme or oregano

1/2 teaspoon ground cinnamon

1-1/2 pounds boneless, skinless, chicken breasts cut into strips

1 14-ounce can of tomatoes, chopped

1 1/2 cups chicken stock

2 strips (peels) of orange zest

Juice of 1 lemon

1 10-ounce package of frozen corn kernels

Salt and ground pepper, to taste

Chopped cilantro

Soak chipotles in hot water for 20 minutes; remove seeds and stems. Place in a blender or food processor with 2 tablespoons of water. Process to make a paste.

Heat oil in a large frying pan. Add onions, saute, stirring until soft - about 5 minutes.

Add garlic, cumin, thyme or oregano, and cinnamon. Continue to cook and stir for 2 to 3 minutes.

Add chicken and saute, stirring occasionally, for about 5 minutes.

Add tomatoes, chicken stock, orange zest, and lemon juice.

Reduce heat to simmer, partially cover pan and cook for 20 minutes, or until chicken is fork tender; add corn and cook another 5 minutes.

Sprinkle cilantro over stew just before serving.

Serve with rice and a salad.

Serves 4 to 6.

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