Ingredients

How to make it

  • Place chicken in pot, cover with water, add salt. Bring to boil and reduce heat to simmer chicken until done. Remove chicken when done and cool slightly. Reserve 2 cups of stock.
  • Add oil to large frying pan and cook onion until translucent. While onion is cooking, puree tomatoes, garlic salt, tomato paste, boullion, chipotle peppers and reserved stock in food processor.
  • When the onions are ready, add tomato mixture to pan.
  • Process chicken roughly in food process (small batches) - don't clean processor after doing tomato mixture as chicken will pick up all that good sauce. Chicken should look shredded, not minced. Add to sauce in skillet.
  • Simmer chicken in sauce until liquid has just evaporated. It should be moist, but not soupy.

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Reviews & Comments 2

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  • rastafire19 4 years ago
    if you add three dry leaves of laurel when everything is simering it will taste way better you should thry it
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  • tracydiziere 4 years ago
    I am going to try this in a crock pot with chicken thighs (browned in a skillet first) and pureed ancho chiles (since I don't have the canned chipotles on hand). Think that will work?
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