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CHIPOTLE CHICKEN Ingredients:
4 chicken drumsticks with thighs and skinless 4 boneless, skinless chicken breasts with the wing 4 garlic cloves ½ onion ¼ teaspoon salt 1 sprig of cilantro 8 seasoned (adobados) chipotle chiles 1 roasted, peeled tomato 3 tablespoons olive oil Preparation: Sear the chicken pieces. Rinse them quickly with cold water and start cooking them in a large pan on medium heat with the garlic, the onion, the cilantro, salt to taste, and enough water to cover them. When the chicken is cooked, remove the pan from the heat. Meanwhile, blend the chile and tomato in a blender and then heat up 1 teaspoon of oil in a frying pan and put in the chile and tomato combination and fry for 5 minutes. Add ½ cup of broth from the chicken and add the seasoning. Let the sauce boil at low heat for 5 minutes and then remove from the fire. In another pan, heat up the leftover oil at medium heat and fry the chicken pieces in it until they turn brown. Now heat the sauce again and put the chicken pieces in it, stirring them constantly until the sauce has almost evaporated. Remove the pan from the heat and put the chicken in a previously warmed large plate and take it to the table immediately. Serve the chicken with unpeeled potatoes.
MAKES 4 SERVINGS
Exchanges: Starch 0
Nutritional Value Per Serving: Calories 163 Total Fat 7.1 g Carbohydrates 2.9 g Sodium 175.3 mg
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