Prep 30 mins
Cook 30 mins
This is another great recipe I learned while working with some great Mexican cooks. I was told that this dish is pretty authentic, but tends to have more onions and tomatillos than chicken. This recipe make look intimidating, but it;s not. If you don't have dried chilies in your pantry, I recommend you get some. They're great for boosting a home made salsa and for making you own chili powder. If you are unfamiliar with tomatillos, read on. They are kinda like a tomato, but they are greenish and have a paper like outer skin. The flesh is kinda like an apple in texture and sweet/tart in taste. When shopping for them, look for loose outer skin and the flesh should be sticky to the touch. I like to serve this simple, with some jack cheese and small flour tortillas. Throw in a little sour cream for some extra richness, and your well on your way to a nice food coma. This recipe is mild on the heat level, enough that my four year old loved it. You can add more peppers to kick it up if needed. But no matter how you sling it, it's all bueno.
- 4 chicken breasts
- 2 large onions
- 1 (4 ounce) can chipotle chiles in adobo
- 1 (14 ounce) can whole tomatoes
- 1 lb tomatillo
- 3 cups chicken broth
- 4 tablespoons butter
- 1 teaspoon kosher salt
- 1 dried ancho pepper
- 1 dried cascabel chiles
- In a large sauce pan combine the chicken, dried peppers, the can of tomatoes, the chicken broth, and one of the chipotle peppers with 1 tablespoon of the adobo sauce. Bring this to a boil, then simmer over med-high heat until the chicken is done.
- Remove the outer paper skin from the tomatillos and the stem. Core them and dice them. Leave them in big pieces.
- Puree the rest of the chipotles with their sauce.
- French cut the onions, and cook in a large skillet with the butter and the salt. Cook over a medium heat until tender and starting to brown.
- Add the diced tomatillos and and 3 table spoons of the chipotle puree to the onions and cook over medium low heat until the everything is real soft and caramelized. Add more if you like it hot.
- When the chicken is done, remove from cooking broth, reserving for later and shred the meat with a couple of forks.
- Add the chicken to the onion mixture and mix well. Add about a half a cup of the cooking broth to the mixture. Add more if it's still too dry.
- Serve hot and enjoy.
ROV Chef, what a great recipe! I was looking for something a little different from our usual fajitas, and this just fit the bill perfectly. We've made this several times now, and I confess we've made some changes to recipe. Since DH loves my homemade salsa (Elizabeth's Salsa Recipe #241640), and to make it I grill my tomatoes, tomatillos, and jalapenos, I throw the breasts (usually frozen) on the grill for a few minutes on each side, then put in the crock pot on high. I use only one tablespoon of butter, add in some bell pepper with the onion, add 3/4 of them to the crock pot as well, then puree the rest with the chipotles and 2 cloves garlic and add to the crock pot with the other ingredients (including the grilled tomatillos!). Due to the kids complaining of heat (even though it's not as spicy as you would think), we've left out the dried peppers, though we do LOVE them when we're making this just for grown up fare! DH and also have taken to adding 1/4 cup of the salsa, 2 tsp chili powder, 1 tsp cumin, and 2 tsp sugar to the crockpot as it simmers, about 4 hours on low. As great as this is the day you make it, it's ten times better the next day reheated. We've started making this the day before just for that very reason. If you DO eat it the same day, I highly recommend shredding the chicken and sticking it back in the juices for another half hour or so! YUM, thanks so much for posting one of our new favorite meals!!!