These slow-cooked chipotle chicken thighs are very flavorful and taste great in burritos...

Traci-in-Cali
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Slice 1 chipotle pepper open and remove the seeds. Add pepper and all of the adobo sauce from the can to an electric blender along with onion, cilantro, and garlic; reserve remaining peppers for another use. Blend until smooth.

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  • Heat oil in a Dutch oven over medium-high heat. Add chicken and cook until golden brown, turning as needed, about 5 minutes. Mix in the blended chipotle sauce. Season with cumin, cayenne, salt, and black pepper. Pour in water to cover chicken. Reduce heat to low and simmer until chicken is easy to shred, about 2 hours.

Cook's Note:

Red pepper flakes can be subbed for the cayenne.

Editor's Note:

Nutrition data for this recipe includes the full amount of chipotle peppers in adobo sauce, although all peppers will not be consumed.

Nutrition Facts

356 calories; 23.9 g total fat; 107 mg cholesterol; 266 mg sodium. 3.2 g carbohydrates; 29.8 g protein; Full Nutrition