Ingredients
- 6 cloves garlic
- 7 oz chipotle peppers in adobo 1 small can
- 15 oz fire roasted tomatoes
- 1 tsp Mexican oregano sub regular oregano if needed
- 1 tsp cumin
- 1 medium onion sliced
- 1 cup chicken stock low sodium preferred
- 2 bay leaves
- 4 cups cooked shredded chicken or 2lbs boneless skinless chicken
Special Equipment
Instructions
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Add the garlic, chipotles, tomatoes, oregano, and cumin to a blender and blend until smooth. Set aside.
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Heat up 1-2 tablespoons oil in a frying pan or skillet over medium heat. Add the onions and cook, slowly, until caramelized and brown, stirring every so often, 5-8 minutes.
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Stir in the blended sauce, the chicken stock, bay leaves, and the cooked chicken. Bring to a simmer and cook, covered, for 10 minutes. Taste and season with salt and pepper if needed. Enjoy in tacos, burritos, burrito bowls, flautas, with tortillas and rice, or just as is!
Alternately, if you want to just cook the chicken in the sauce, add the boneless skinless chicken thighs or boneless skinless chicken breasts to the sauce and cook for 12-15 minutes, or until the chicken is cooked through. Remove from the sauce, shred and add back into the sauce.
Notes
If you want a less spicy version of this, use just 1/2 can of chipotle in adobo and if you’re really sensitive to spice, you can use only 1 or 2 peppers from your can of chipotle in adobo.
