This is a delicious way to prepare chicken that can be served over rice, buckwheat, or just with corn tortillas. The chicken is fork-tender and this dish heats up for leftovers nicely.
| Servings |
Ingredients
- 1/4 cup oil
- 8 chicken thighs
- Juice of 1 lime no zest
- 1 tbl. tequila
- 2 tbl. chili powder
- 1 tsp. cumin
- 1 tsp. oregano
- 1/2 tsp. cinnamon
- 14 oz. can diced tomatoes
- 2 cup chicken broth
- 2 tsp. Adobo sauce with chipotle peppers
- 1/2 tsp. brown sugar
- 1 cup chopped onion
- 1 clove garlic minced
- 1/2 cup green pepper chopped
- 1/2 cup Red Pepper chopped
- 4 oz. can sliced olives drained
- juice of 1 lime + zest Zest lime first, then juice
- salt (optional) and pepper
Ingredients
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Instructions
- Wash and trim off excess fat from chicken thighs. Pat dry.
- Zest one lime. Add the juice from the lime and the zest to a small prep bowl and set aside. Combine juice from another lime, tequila, and worschestershire sauce in flat pan.
- In a small prep bowl, mix chili powder, cumin, oregano, and cinnamon together and set aside.
- Add chicken to pan and season with salt (optional), pepper, and a small amount of the seasoning mix. Marinate chicken for up to 30 minutes.
- In a medium bowl, combine tomatoes and their juice, broth, adobo sauce, and sugar and set aside.
- Dice onion and mince garlic and set aside onion in a small prep bowl.
- Chop green and red peppers and set aside in another small prep bowl.
- Heat skillet over medium-high heat. When hot, add oil. When oil is shimmering, add chicken and brown for about 15 minutes, alternating sides every 3-4 minutes. Remove chicken from skillet and drain off excess fat from skillet.
- Return skillet to heat, lowering temperature to medium. Add 1 tbl. oil and heat until shimmering.
- Cook onion until tender, stirring frequently, about 3 minutes.
- Add garlic and and seasonings and cook until fragrant, about 1 minute.
- Add tomato mixture to onion and bring to a boil, stirring frequently to pick up browned bits in skillet.
- Return chicken to skillet and reduce heat to medium-low, cover, and simmer for 15-20 minutes, flipping chicken halfway through.
- Once chicken is fully cooked (165 degrees F at minimum), remove chicken from skillet and shred with two forks.
- Return shredded chicken to skillet. Add peppers and olives and cook until sauce is thickened and clings to chicken, about 10 minutes.
- Stir in lime zest and juice.
- Season with salt and pepper to taste.
Recipe Notes
To make preparation easier, use 4 small prep bowls, 1 medium bowl, a dish in which to marinate the chicken, and a large skillet.
The adobo sauce/chipotle pepper mixture can be purchased in 4 oz cans. Using a pair of gloves, dice the peppers, then put the amount needed for this recipe in a small prep bowl. The remainder of the adobo sauce/chipotle pepper mixture can be put onto wax paper and frozen in 1 - 2 tsp. portions. Whenever you need this seasoning again, just pull what you need from the freezer, being sure to not touch the mixture with your fingers.
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