A mexican recipe of chicken prepared from pan frying seasoned chicken. Then cooked in tomato chilli sauce and chicken broth.
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Toast chilies each side well
In a stock pot add chilies and water to boil them
Turn off the heat and cover it for 15mins
Add chilies, chipotle ,tomatoes, onion, garlic, salt and chicken broth to a blender
Blend until they are smooth
Heat olive oil in a pan
Season the chicken with salt and add it in the pan
Fry till brown
Remove the chicken
Add the tomato chili sauce and the remaining broth
Add back the chicken
Cover and cook for 25mins
Serve with white rice
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