If you love spicy-hot this is a dish for you! The dish is cooked in a rich chili sauce and served with rice is a tasty, healthy supper.
Cook time: 3-4 hours on high Serves: 6
INGREDIENTS
6 chipotle chilies
1 cup boiling water
1 cup chicken stock
3 tbsp. vegetable oil
3 onions, halved and sliced
6 boneless chicken breasts (trim fat)
salt and ground pepper
fresh oregano, to garnish
DIRECTIONS
NOTE: Skip step one if you choose to use canned chipotle chilies.
- Put the chilies in a bowl and cover with the boiling water. Leave to stand for 30 minutes until very soft. Drain, and reserve the soaking water. Cut off the stalk from each chili, then slit the chili lengthways and scrape out the seeds.
- Chop the chilies roughly and put in a food blender. Add 1 2/3 chicken stock or add enough soaking water to 1 cup chicken stock and pour into the blender. Blend until smooth.
- Heat the oil in a frying pan. Add the onions and cook, stirring, over medium heat for 5 minutes, or until soft but not colored. Transfer the onions to the slow cooker on high. Season.
- Arrange the chicken in a single layer on top of the onions. Season with salt and pepper. Pour the chili puree over the chicken. Cover and cook for 3-4 hours or until the chicken is cooked through. Garnish with fresh oregano and serve.
Bon Appetit😋
