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32 oz boneless chicken thighs
3 tomatoes, diced
2 ounces canned chipotle sauce
1/4 tbsp chopped garlic
1/4 tbsp ground cumin
1/4 tbsp ground black pepper
1/4 tbsp salt
9 oz water
3 tbsp vegetable oil
1 onion, diced
Boil the chicken for 25 minutes or until cooked. set aside.
In a blender, combine the tomatoes, chipotle sauce, garlic, cumin, pepper, salt and add the 9 oz of water and blend for a few seconds.
In a saucepan add the vegetable oil and onions and cook until the onions turn golden.
Add the chipotle mixture and the chicken to the saucepan with the onions and cook over medium heat for 15 minutes.
This recipe makes 4 servings.
