Chipotle Chicken Thighs for Burritos
1 (7 ounce) can chipotle peppers in adobo sauce
½ small onion
¼ cup fresh cilantro
or to taste
2 cloves garlic
2 tablespoons vegetable oil
skinless chicken thighs
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
water to cover
Slice 1 chipotle pepper open and remove the seeds. Add pepper and all of the adobo sauce from the can to an electric blender along with onion, cilantro, and garlic; reserve remaining peppers for another use. Blend until smooth.
Heat oil in a Dutch oven over medium-high heat. Add chicken and cook until golden brown, turning as needed, about 5 minutes. Mix in the blended chipotle sauce. Season with cumin, cayenne, salt, and black pepper. Pour in water to cover chicken. Reduce heat to low and simmer until chicken is easy to shred, about 2 hours.
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