Prepare the classic Mexican entomatado but now in a chicken version. It's very rich and nutritious, and it also has a tangy green sauce with a touch of chipotle, boiled potatoes, and juicy chicken thighs and legs. Delicious!
In a small pot with water over medium heat, cook the chicken with salt and garlic for one hour.
In a skillet, heat the oil over medium heat, add the onion, garlic, and sauté for 3 minutes, add the tomato, cook until it releases juice, add the chipotle pepper, and cook for 5 more minutes.
Incorporate the potatoes, chicken broth, and epazote. Cook over low heat until slightly thickened.
Add the chicken, adjust seasoning, and cook for 10 more minutes or until thickened.
Serve and garnish with fresh epazote.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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