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Ingredients
- 1 (2-lb) whole rotisserie chicken
- 2 (28-oz) cans whole peeled plum tomatoes, undrained
- In season, I use fresh tomatoes from the garden
- 2 T. olive oil
- 2 cups chopped yellow onions
- 4 garlic cloves, minced
- 2 green bell peppers, chopped
- 2 yellow bell peppers, chopped
- 2 1/2 tsp. kosher salt
- 2 1/2 tsp. chili powder
- 2 tsp. ground cumin
- 1 tsp. paprika
- 1/2 tsp. cayenne pepper
- 1/2 cup chopped fresh cilantro, plus more for toppings
- Sour cream for topping
Preparation
Step 1
1. Remove skin from chicken, and discard; shred meat to about 4 cups and set aside.
2. Pulse tomatoes in a food processor until slightly crushed.
3. Heat oil in a large Dutch oven over medium. Add onions and garlic, and cook, stirring occasionally, until tender,about 8 minutes. Add bell peppers, salt, chili powder, cumin, paprika, and cayenne pepper, and cook, stirring, 2 minutes.
4. Increase heat to high; stir in crushed tomatoes, and bring to a boil. Reduce heat to medium, and stir in chicken. Cover and simmer, stirring occasionally, until heated through, about 30 minutes. Stir in cilantro. Serve with additional cilantro and sour cream.