Mexican Deviled Chicken
Ingredients
- 4 boneless skinless chicken thighs
- 1 chopped red onion
- 2 tablespoons olive oil
- 6 minced garlic cloves
- 1 cup chicken broth
- 2 chopped roma tomatoes
- 3 ½ ounces chipotle chilies in adobo sauce
- 1 or 2 tablespoons lime juice fresh is best
- Salt to taste
Instructions
- All ingredients ready? Let's begin!
- Heat the oil in a heavy pot.
- Add the onion and cook for about 6 minutes until tender.
- Take the onions out of the pot.
- Add the chicken to the pot and brown it all over.
- Meanwhile blend the chipotle chilies and broth together in a blender for 2 minutes or until the mixture is smooth.
- Add the onions back into the pot with the chicken.
- Add the tomatoes, garlic and some salt to taste.
- Cook for about 12 minutes then stir in the chipotle mixture. Simmer for half an hour or until the sauce is thick and has almost halved in volume.
- Taste and add more salt if needed.
- Stir in a tablespoon or 2 of lime juice.
- Serve pollo a la diabla with your preferred side dishes.
Nutrition
Calories: 242kcal | Carbohydrates: 10g | Protein: 23g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 636mg | Potassium: 428mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1532IU | Vitamin C: 10mg | Calcium: 31mg | Iron: 2mg