Recipe by Chef Sarita in Austin Texas
Easy to make on a weeknight. I actually just threw this together and it came out pretty good.
Top Review by seal angel
Made this because it looked quick! It was good!!! Didn't blow me away or anything. Thinking maybe tomorrow it will be better after all the flavors blend. There was a lot of liquid. Tried to add some corn starch to thicken it up but it didn't do much. Made with a side of beans and sauted red potatoe, zucchini, and carrots. Added sliced avacado too.
- 1 1⁄2-2 lbs boneless skinless chicken thighs
- 1 cup sliced white onion
- 1⁄4 cup of diced green onion
- 1⁄2 cup chopped green bell pepper
- 3 -4 sprigs cilantro
- 2 teaspoons chicken bouillon granules (preffer knorr granulated chicken bullion) or 2 chicken bouillon cubes (preffer knorr granulated chicken bullion)
- 7 ounces chipotle chiles in adobo (you will use 1-2 peppers and about 2 tablespoons of the puree)
- 3 tablespoons cooking oil
Directions See How It's Made
- Butterfly cut each thigh (Slice the inside of the thigh so that it will cook quicker and more evenly). Season each thigh front and back with cumin and pepper.
- Heat oil in large frying pan over medium high. Add both of the onions and bell pepper, saute for about 5 minute.
- Add chicken thighs and brown for about 10 minute turning over once to brown both sides.
- Add the 2 tablespoons of chipotle puree and 2 peppers. Disolve and sprinkle the chicken bullion cubes over the chicken (or if you have granulated bullion, add 2 tablespoons).
- Add about 2 cups water, or enough to barely cover the chicken. Mix the water in the pan a bit and taste if it needs more salt.
- Cover and cook for about 20 mins on medium high or until the juices from the chicken run clear and the sauce has thickened enough for your taste. When done, turn pan off and add the cilantro.
- Serve with rice.