You can't miss this classic chicken entomatado recipe; it's the perfect stew for lunchtime. Best of all, you can pair it with rice, beans, and warm tortillas.
In a pot, boil enough hot water; once it has a small bubble, add the chicken pieces, onion, garlic, thyme, and bay leaves. Cook the chicken for 20 minutes over medium heat. Once the time is up, remove the chicken pieces and reserve them along with the broth.
Cook the onion and garlic in a pot with hot vegetable oil until they turn translucent, then add the tomatillo and let it cook until it reduces in size. Incorporate the chipotle pepper, the cooked chicken, and enough chicken broth. Season with salt and pepper.
Cook for 10 more minutes until the broth thickens a bit and all the flavors meld together.
Serve and garnish with cilantro leaves.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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