Slow Cooker Chicken with Chipotle Peppers
Votes: 5
Time: 8 o'clock
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 460, total fat 13 G., saturated fats G., proteins 39 G., carbohydrates 47 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 460, total fat 13 G., saturated fats G., proteins 39 G., carbohydrates 47 G., fiber G., cholesterol mg, sodium mg, sugar G.
Chicken stew with chipotle peppers in a slow cooker - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 560 g skinless and boneless chicken thighs, cut into 5 cm pieces.
- 1 can (425 g) roasted diced tomatoes with green chili peppers
- 1 chipotle pepper in adobo sauce, seeded and chopped, plus 1 tablespoon of the jarred sauce
- 1 cup frozen corn, thawed
- 2 tsp ground cumin
- 1 chopped onion
- 1/2 tsp dried oregano
- 8 corn tortillas (recipe wheat cakes)
- 1/4 cup crumbled Mexican cotija cheese
- 1 avocado, diced
- 1/2 cup fresh cilantro, torn into leaves
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Recipes with similar ingredients: chicken thighs, tomatoes, chipotle peppers in adobo sauce, Cotija cheese, onions, corn, tortilla, Avocado, oregano, cilantro, cumin
Cooking the dish according to the recipe:
- Place the chicken thighs in a 5-7 quart slow cooker. Season with 1 teaspoon cumin, 1/2 teaspoon salt, and a couple of grinds of pepper. Add the onion, tomatoes, chipotle adobo sauce, oregano, the remaining 1 teaspoon cumin, and 1/2 teaspoon salt.
Cover and cook on low until the meat is tender and the sauce has thickened slightly, about 7 1/2 hours. Add the corn and stir to heat through. - Heat the tortillas in a dry skillet or microwave. Sprinkle each serving with cheese, avocado, and cilantro. Serve with warm tortillas.
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