Serve this savory shredded chicken wrapped in toasted tortillas, garnished with roasted pepitas (pumpkin seeds), sliced green onions, fresh cilantro, crumbled cotija cheese, and sliced ripe avocado.
Servings 5
Total Time: 1 hour
Servings: 5
Total Time: 1 hour
Ingredients
- 2 medium dried ancho chiles (about 1 ounce), stemmed, seeded, torn into pieces
- 1/3 cup sliced almonds
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 tablespoon olive oil
- 1 small white onion, thinly sliced
- 2 cloves garlic, finely chopped
- 3 cups low-sodium chicken broth
- 1 to 2 canned chipotle chiles in adobo sauce, chopped
- 2 large plum tomatoes, finely chopped
- 1/4 cup golden raisins
- 5 to 8 (20 ounces) Just Bare Skinless Chicken Thighs
- 1/2 ounce unsweetened chocolate
- Coarse salt and freshly ground pepper to taste
Nutrition Facts
Servings 5
| Amount Per Serving | ||
|---|---|---|
| Calories 335 | Calories from Fat 45 | |
| % Daily Value* | ||
| Total Fat 17g | 22% | |
| Saturated Fat 5g | 25% | |
| Trans Fat 0g | 25% | |
| Total Carbohydrate 17g | 6% | |
| Dietary Fiber 4g | 14% | |
| Total Sugars 8g | ||
| Protein 27g | ||
| Calcium 8% | Iron 20% |
| Vitamin C 9% | Vitamin A 34% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Instructions
- Heat a large deep ungreased skillet over medium heat. Add dried chile pieces; toast, pressing them flat with a spatula, just until fragrant. Remove from skillet.
- Add almonds to pan; toast, stirring frequently, until golden brown and fragrant. Remove from skillet.
- Mix spices in small bowl. Heat oil in skillet over medium-high heat; add onion and garlic. Cook, stirring occasionally, about 4 minutes. Sprinkle spice mixture into skillet; cook and stir 1 minute.
- Add broth, chipotle chiles, tomatoes, and raisins to pan; return toasted chiles and almonds to pan. Bring to a boil.
- Add chicken to pan; partially cover and reduce heat to medium-low. Simmer about 15 minutes or until chicken is no longer pink in center. Cook to internal temp of 165°F. Remove chicken from pan; let stand until cool enough to handle.
- Meanwhile, add chocolate to pan; cook and stir until melted. Using an immersion blender; puree sauce (or carefully pour mixture into blender in batches). Simmer sauce over medium heat 20 minutes or until thickened. Shred chicken; stir into sauce and season with salt and pepper.
Variations
Just Bare® Boneless Skinless Chicken Breast Fillets may be substituted for Just Bare® Boneless Skinless Chicken Thighs.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.