Recipe - Ranch Chicken Chipotle

2 Chicken breasts
2 qt Water
One half Onion
11 Cloves garlic (8 whole; 3
minced)
1 Three fourths cup Roma tomatoes; blackened,
then minced
6 Chipotles
One half cup Chicken stock (from cooking)
5 Redskined potatoes cooked;
minced
1 Avocado; pitted, peeled,
cut or sliced up
2 teaspoon Minced cilantro

Place chicken in a pot with the water, onion, 8 whole garlic cloves & salt.
Simmer for 30 40 minutes. When cool enough to handle, pull meat off bones
and tear into pieces. Save One half cup of the broth Heat olive oil in a large
skillet, add tomatoes & minced garlic. Fry for five minutes Puree the
chipotles in the broth. Stir in tomatogarlic mixture. Add the minced
potatoes and shredded chicken and simmer approx 20 minutes to blend
flavors. Serve chicken chipotle stew into bowels & garnish with cut or sliced up
avocado and cilantro. approx 4 servings. These recipes were adapted from
recipes of Jacqueline Higuera McMahan. I increased the heat level & garlic.
Mark "Crazy Coyote" Holm holmma@smdis01.mcclellan.af.mil

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