CHIPOTLE CHICKEN
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Notes CHIPOTLE CHICKEN Preparation
MARINATE CHICKEN INTO OLIVE OIL, SALT AND PEPPER FOR 30 MINUTES.
IN A SKILLET BROWN ONION AND GARLIC.
BLEND ONION, GARLIC, CHIPOTLE, VINAGER AND WATER.
FRY PIECES OF CHICKEN IN A VERY HOT SKILLET, TO BROWN THEM SLIGHTLY.
IN A BIG PAN POUR THE MIX AND CHICKEN, COVER WITH THE LID AND SLOW COOK FOR AN HOUR.
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Calories Per Serving: 181
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