2 1/2 lbs. chicken breasts
2 cups tomato juice
1/3 cup apple cider vinegar
1 medium onion, quartered
4 garlic cloves
4 tablespoons mild oil
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon ground cumin
**20 dried pequin chiles (found in the Hispanic food section at Winco)
Cut chicken breast into bite sized pieces and place in a large skillet. Put all remaining ingredients in a blender or food processor; blend until smooth. Pour mixture over chicken, cover and simmer for about 45 minutes over low heat. Stir occasionally to avoid sticking
Serve warm with toppings: grated cheddar, avocado slices, cilantro, etc.
**When I make this I put about 6 chilis in, I'm not one that likes spice much. 20 will make it very spicy. I suggest maybe starting with 10 and the adding from there...
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2 comments:
we eat this a lot thanks to meredith! my family loves it!! we make ours with 10 chilis and it works for all of us. i like to keep the sauce made up in the freezer for a quick dinner.
mmmm, yummy! I had this tonight, and it was soooo yummy! We loved it!
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