Hot damn I love this dish!!!! Chipotles are fast becoming a staple in my cooking. There’s something about the smokin hot Latin flavor that I love (Yeah I’m talking about you too @billysorrentino ) These peppers aid in weight loss and boost your immune system. For an extra nutritional kick, I added toasted pepitas which are rich in antioxidants. This dish has such a deep, complex and delicious flavor. The shredded chicken is super tender. And the health benefits kick ass.
- 2 lbs boneless skinless chicken thighs
- 1 can fire roasted tomatoes
- 1 chipotle in adobo sauce
- 2 tbsp adobo sauce
- 1 c chicken bone broth
- 2 tomatillos
- 1/4 c toasted pepitas
- 1 yellow onion roughly chopped
- 5 garlic cloves roughly chopped
- 1/2 tbsp granulated garlic
- 1/2 tbsp granulated onion
- 1/2 tsp cumin
- 1 tsp dried oregano
- 1 tbsp fresh lime juice
- 2 (1 tbsp) avocado oil
- 1 tsp salt
- 1/2 tsp pepper
In a large dutch oven or pot, add your avocado oil then cook your onions and garlic until soft and fragrant. Put into a high speed blender. Then put your chopped tomatillos in the pan and cook until soft. Add to blender with the canned tomatoes, chipotle, chipotle sauce, toasted pepitas, granulated garlic/onion, cumin, oregano, salt and pepper. Blend on high for about a min. Season your room temp and paper towel dried chicken w/ salt and pepper on both sides. Add another tbsp of avocado oil to the Dutch oven. Brown chicken on both sides and set aside on another plate. You should have nice brown bits at the bottom of your pan. Deglaze it with your cup of bone broth (Bonetox) on med heat. Add your chipotle tomato sauce and chicken into pan. Let simmer for about 30-45 min. Remove chicken pieces and shred with 2 forks. Put back into sauce, add more salt if needed. Serve in tacos or over rice.