Pollo guisado

  • 900g boneless chicken thighs
  • 3 tomatoes, diced
  • 50g tinned chipotle sauce
  • 1/4 tbsp chopped garlic
  • 1/4 tbsp ground cumin
  • 1/4 tbsp ground black pepper
  • 1/4 tbsp salt
  • 270ml water
  • 45ml vegetable oil
  • 1 onion, diced
1) Boil the chicken for 25 minutes or until cooked. Set aside.

2) In a blender combine the tomatoes, chipotle sauce, garlic, cumin, pepper, salt and water and blend for a few seconds.

3) Add the vegetable oil and onion to a saucepan and cook for 3 minutes or until the onion turns golden.

4) Add the chipotle mixture and the chicken to the saucepan with the onion and cook over a medium heat, 15 minutes.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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