Chipotle chicken stew, experiment 1
The local Food City has a tasty chipotle chicken in an almost stew form that can be eaten as is or as part of a burrito. This is my first attempt to reproduce that.
Ingredients
3 lbs boneless, skinless chicken thighs
2 medium onions, coarsely chopped
6 cloves of garlic, crushed
2 tbsp ground chipotle
1 tbsp cumin
1 bay leaf
10.5 oz can of chicken broth
Vegetable oil
Method
- Brown thighs in dutch oven. Remove.
- Brown onions and garlic until they start to turn color.
- Add spices, cook for a minute.
- Add broth and chicken back to pan. Then add enough water to barely cover chicken. Bring to boil, then reduce to simmer. Simmer covered for 60 minutes. Simmer another 30 (uncovered if you want to thicken the broth) and so that chicken is falling apart.
This turned out pretty good. The flavor is not quite as complex as I might like, but fine for ordinary day eating. Next time I would probably cut the chipotle and cumin quantities in half.