Mexican Chicken

Things we have available: chicken thighs, pot of chipotle cooking sauce soon to go off. Add chipotles in adobe we’d frozen, a tin of tomatoes, a tin of random beans, and we have ourselves Mexican chicken, served with rice.

I say we… Soph did all the work, I just came up with the idea.

She browned the chicken thighs: skins bones and all. Made a stock from onions, chopped tomatoes, chipotle sauce and chipotles in adobo, added chick peas and chopped bell peppers.

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Once the chicken was cooked she removed the skins and bones and shredded it before returning to the pan to reheat, and serving with rice.

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Crap picture… but excellent Mexican chicken! Full-flavoured spice that grows as you eat, but doesn’t get overpowering.

We’ll freeze the leftovers for a similar meal on a weeknight in the new year.

 

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