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Ingredientes
- 2 x Chicken breasts
- 2 quart Water
- 1/2 x Onion
- 11 x Cloves garlic (8 whole, 3 chopped)
- 1Â 3/4 c. Roma tomatoes, blackened, then diced
- 6 x Chipotles
- 1/2 c. Chicken stock (from cooking)
- 5 x Red-skined potatoes cooked, diced
- 1 x Avocado, pitted, peeled, sliced
- 2 tsp Chopped cilantro
Direcciones
- Place chicken in a pot with the water, onion, 8 whole garlic cloves & salt.
- Simmer for 30 - 40 min. When cold sufficient to handle, pull meat off bones and tear into pcs. Save 1/2 c. of the broth Heat extra virgin olive oil in a large skillet, add in tomatoes & chopped garlic. Fry for five min Puree the chipotles in the broth. Stir in tomato-garlic mix. Add in the diced potatoes and shredded chicken and simmer approx 20 min to blend flavors. Serve chicken chipotle stew into bowels & garnish with sliced avocado and cilantro. approx 4 servings. These recipes were adapted from recipes of Jacqueline Higuera McMahan. I increased the heat level & garlic.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 676g | |
| Recipe makes 4 servings | |
| Calories 188 | |
| Calories from Fat 93 | 49% |
| Total Fat 10.3g | 13% |
| Saturated Fat 2.42g | 10% |
| Trans Fat 0.08g | |
| Cholesterol 45mg | 15% |
| Sodium 116mg | 5% |
| Potassium 486mg | 14% |
| Total Carbs 8.11g | 2% |
| Dietary Fiber 2.9g | 10% |
| Sugars 2.32g | 2% |
| Protein 16.42g | 26% |
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