Stewed chicken with chipotle pepper in a slow cooker – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 460, total fats 13 g., saturated fats g., proteins 39 g., carbohydrates 47 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 8 час.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 560 gr. skinless bones of chicken thighs, cut into pieces by 5 cm
- 1 can (425 gr.) Of fried chopped tomatoes with green pepper Chile
- 1 chipotle pepper in adobo sauce, peel and chop, plus 1 tbsp. l can sauce
- 1 tbsp. frozen corn defrost
- 2 tsp ground cumin
- 1 chopped onion
- 1/2 tsp dried oregano
- 8 corn tortillas (wheat tortilla recipe)
- 1/4 Art. crumpled mexican kotih cheese
- 1 avocado, diced
- 1/2 tbsp. fresh cilantro tearing into leaflets
Recipes with similar ingredients: chicken thighs, tomatoes, peppers chipotle in adobo sauce, kotikha cheese, onion, corn, tortilla, avocado, oregano, cilantro, cumin
Recipe preparation:
- Place chicken thighs in a 5-7 liter multicooker. Season 1 tsp cumin, 1/2 tsp salt and a pinch of pepper. Add the onion, tomatoes, chipotle with adobo sauce, oregano, the remaining 1 tsp. cumin and 1/2 tsp salt. Cover and cook in low temperature mode, until the meat becomes tender, and the sauce thickens slightly – about 7.5 hours Add the corn and mix to warm it.
- Preheat the tortillas in a dry frying pan or microwave. Every sprinkle a serving of cheese, avocado and cilantro. Serve with warm tortillas.
