Ingredients :
- 4 boneless skinless chicken thighs
- 4 plum tomatoes
- 4 cloves garlic
- 1 chile (your choice, anaheim, jalapeño, etc.)
- 1 red bell pepper
- 2 tortillas
- 1 can black beans
- 1 carton chicken stock
- 2 teaspoons tomato paste
- salt
- pepper
- avocado
- cilantro
- 2 limes
- 1/2 can corn (optional)
- sour cream (optional)
Method :
- Blacken tomatoes, onion, chile, pepper, and garlic (with peel on) in a cast iron pot
- Take blackened veggies out, peel garlic, and put them in a blender with 2 tortillas and 2 cups of chicken broth. Blend until smooth
- Season chicken with salt and pepper and cook in the same cast iron pot
- Once chicken has cooked until yellow, take it out to cool
- Add oil to pot and scrape off bits of chicken that have stuck to the bottom.
- Add blended tomato mixture along with another 4 cups of chicken stock and tomato paste, and bring to a slow simmer with the chicken, black beans, and corn (if you"re using it)
- Cook for 30 mins
- Take chicken out and onto a board, and slice it into bite-sized pieces
- Put chicken pieces back into the pot, turn off heat, and squeeze lime juice into the pot.
- Serve garnished with avocado slices, chopped cilantro, sour cream and crunchy tortilla strips.
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