Foto: I Am a Food Blog — Stephanie
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)
Steps
-
Add the garlic, chipotles, tomatoes, oregano, and cumin to a blender and blend until smooth. Set aside.
-
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.
-
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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (33% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| garlic | 6 cloves | - | - |
| chipotle peppers in adobo | 7 oz | - | - |
| fire roasted tomatoes | 15 oz | Rp 12.000/kg | Rp 18.000 |
| Mexican oregano | 1 tsp | - | - |
| cumin | 1 tsp | Rp 70.000/kg | Rp 350 |
| onion | 1 medium | - | - |
| chicken stock | 1 cup | - | - |
| bay leaves | 2 | Rp 25.000/kg | Rp 5.000 |
| cooked shredded chicken | 4 cups | - | - |
*Estimated market prices, may vary by region
Loading comments...