Prepare the classic Mexican entomatado but now in a chicken version. It is very rich and nutritious, but also has an acidita green sauce with a touch of chipotle, cooked chips and juicy thighs and chicken legs. Delicious!
Learn more about Diabion
Ingredients4 portions
Preparation
In a pot with water on a medium heat cook for an hour the chicken with salt and garlic
In a pan 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, cook for 5 more minutes.
Add the potatoes, the chicken broth and the epazote. Cook over low heat until it thickens slightly.
Add the chicken, rectify seasoning and cook for 10 more minutes or until thickening.
Serve and decorate with fresh epazote.
|
|||
|
|||
Did you cook this recipe? |
Print recipe for: |
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: