- Ingredients:
- 4 tablespoons canola oil.
- 1 medium onion, roughly chopped
- 4 large cloves garlic, roughly chopped
- 2 tbsps of chipotle peppers in adobo sauce (or 2 pickled jalapeno seeded and sliced)
- 1 tablespoon dried oregano
- 1 teaspoon dried cumin
- 1 (28-ounce) can chopped tomatoes
- 5 chicken thighs (or 3 cups shredded cooked chicken)
- Few dashes Worcestershire sauce
- 1/2 cup of red wine
- 3 to 4 cups chicken stock
- 1 lime
- 1 cup cooked brown rice (optional)
- Kosher salt
- Sour cream, for garnish
- Fresh cilantro leaves, for garnish
Heat oil in a saucepan over medium heat. If using chicken thighs, season well with salt and pepper brown them until they have a golden color. Remove the chicken from the pan and set aside. Add onion and saute for 1 to 2 minutes. Add garlic and sweat until soft and translucent, Add spices and cook for 1 to 2 minutes until fragrant and aromatic. Deglaze the pan with the wine. Then mix in the chipotle peppers, tomatoes, chicken, Worcestershire, and stock. It's better to add half of the chipotle peppers first to see how spicy it is and then you can add more.
Bring to a simmer and cook 20 minutes if using cooked chicken or 40 to 50 minutes if using chicken thighs.
Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well.
Add cooked rice and cook 5 minutes longer to warm rice through. (If using chicken thighs, you can add uncooked rice to the pot , 15 after you put the chicken back in, so it has enough time to cook) Season, to taste, with salt.
Ladle into bowls and garnish with sour cream and cilantro and pickled red onions (optional)
