Description
A cozy, bold dish that turns basic chicken into something smoky and saucy, perfect for weeknights or entertaining guests.
Ingredients
- 2 to 3 cups shredded chicken (rotisserie, leftovers, or freshly cooked)
- 1 medium onion, thinly sliced
- 2 tablespoons oil
- 3 garlic cloves
- 1 can crushed tomatoes (or 3 to 4 ripe tomatoes blended)
- 1 to 3 chipotle peppers in adobo (plus 1 tablespoon adobo sauce)
- 1 teaspoon oregano (Mexican oregano if you have it)
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- 1/2 cup chicken broth or water, as needed
- Optional: a squeeze of lime, a pinch of sugar, or a drizzle of honey
Instructions
- Warm the oil in a big pan and cook the sliced onion until soft and a little golden.
- Blend tomatoes, chipotle peppers, garlic, oregano, cumin, and a pinch of salt until smooth.
- Pour the sauce into the pan with the onions and simmer for 8 to 10 minutes.
- Stir in the shredded chicken and add broth if the sauce looks too thick. Simmer for 5 more minutes.
Notes
Serve with tortillas, rice, or chips. Top with shredded lettuce, crema, cheese, or avocado if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican