| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soup |
4 |
Servings |
INGREDIENTS
| 2 |
|
Chicken breasts |
| 2 |
qt |
Water |
| 1/2 |
|
Onion |
| 11 |
|
Cloves garlic (8 whole; 3 minced) |
| 1 3/4 |
c |
Roma tomatoes; blackened, then diced |
| 6 |
|
Chipotles |
| 1/2 |
c |
Chicken stock (from cooking) |
| 5 |
|
Red-skined potatoes cooked; diced |
| 1 |
|
Avocado; pitted, peeled, sliced |
| 2 |
ts |
Minced cilantro |
INSTRUCTIONS
Place chicken in a pot with the water, onion, 8 whole garlic cloves & salt.
Simmer for 30 - 40 minutes. When cool enough to handle, pull meat off bones
and tear into pieces. Save 1/2 cup of the broth Heat olive oil in a large
skillet, add tomatoes & minced garlic. Fry for five minutes Puree the
chipotles in the broth. Stir in tomato-garlic mixture. Add the diced
potatoes and shredded chicken and simmer approx 20 minutes 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.
Mark "Crazy Coyote" Holm <holmma@smdis01.mcclellan.af.mil>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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