Mexican Deviled Chicken

By kimvess

Ingredients

• 4 pieces of skinless chicken (like 2 chicken breasts and 2 thighs or 2 drumsticks)
• one large red onion, cut in half then sliced
• 2 roma tomatoes, chopped
• 6 garlic cloves, minced
• one small can of chipotle peppers in adobo sauce (weight of 105 grams)
• 250 ml or 1 cup of low-sodium chicken broth
• fine sea salt to taste
• 1.5-2 tablespoons olive or vegetable oil
• corn tortillas and rice for serving

Details

Servings 4
Preparation time 10mins
Cooking time 45mins
Adapted from spicyfood.about.com

Preparation

Step 1

Preparation

1. Heat the oil and once warm add the onions, sauté until soft then remove from the pan. Next add the chicken and allow to brown on all sides. While the chicken is browning, blend the chipotle peppers with the chicken broth then set aside. After chicken is browned, add back the onions then the garlic and tomatoes and a large pinch of salt. Allow the ingredients to cook for about 5 minutes then add the blended chipotle-broth mixture, stir to combine well.

Simmer (over medium-low heat and uncovered) for 25 minutes or until the sauce has nearly halved and thickened. This dish may be made ahead and simmered for a while before serving. If you will be simmering longer, keep the lid over the pan and do not allow the liquid to evaporate -- if this happens add a bit of water or broth to the pan. 

2. Before serving taste and adjust the salt if necessary. Serve with white rice and warm corn tortillas.