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Ranch Chicken Chipotle fruits, spice, chicken 2 chicken breasts 2 quart watered 1/2 onion 11 cloves of garlic (8 whole, 3 1 minced) 1 3/4 cup roma tomatoes blackened then 1 diced 6 chipotles 1/2 cup chicken stock (from 1 cooking) 5 red-skined potatoes cooked, 1 diced 1 avocado, pitted, peeled, 1 sliced 2 tsp, minced cilantro 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 (Mark W. Holm) From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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