This recipe is originally from chef Bill Gregg of the Assets Bar and Grill in Abluquerque (long since out of business, unfortunately).
Rehydrate the chiles in very hot water for 20 minutes or until they are soft. Place the chiles in a food processor with a little of the soaking water and puree until smooth.
Grill the tomatoes over an open fire or roast them in the oven until they are blackened. Remove the skins.
Heat the oil in a sauce pot and sautee the onion and chicken until the onions are transparent. Add the tomatoes and simmer over low heat until the tomatoes have broken down.
Add the chile puree, lime juice, and chicken broth. Bring the mixture to a boil, then reduce the heat and simmer until the chicken is cooked through.
Add the cilantro and serve.
Although dried chiptoles are specified, you can used canned chipotles en adobo if you rinse them very well.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2649g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 656 | ||
Calories from Fat: 126 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14g | 19 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 32.9mg | 10 % | |
Sodium 1657mg | 57 % | |
Potassium 13237.1mg | 348 % | |
Total Carbohydrate 96g | 28 % | |
Dietary Fiber 70.3g | 281 % | |
Sugars, other 25.7g | ||
Protein 66.5g | 95 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 656
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