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Ingredients
- ½ medium red onion, coarsely chopped
- 3 cloves garlic, coarsely chopped
- 2 tablespoons adobo sauce (from a small can of chipotle peppers in adobo sauce)
- 2 tablespoons olive oil
- 2 tablespoons ancho chile powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon salt
- ½ teaspoon black pepper
- Water, as needed
- 3 to 4 pounds boneless, skinless chicken thighs
View Full Recipe at Brown Eyed Baker
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2024g | |
| Calories 1361 | |
| Calories from Fat 564 | 41% |
| Total Fat 63.08g | 79% |
| Saturated Fat 12.85g | 51% |
| Trans Fat 1.0g | |
| Cholesterol 751mg | 250% |
| Sodium 7806mg | 325% |
| Potassium 2265mg | 65% |
| Total Carbs 9.54g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.29g | 2% |
| Protein 179.41g | 287% |
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.%20Remove%20the%20chicken%20to%20a%20large%20cutting%20board%20and%20allow%20to%20rest%20for%20at%20least%2010%20minutes.%20Slice%20or%20chop%20the%20chicken,%20as%20desired.%20Serve%20in%20a%20burrito,%20in%20a%20salad,%20or%20on%20its%20own!%3C/p%3E%3Cp%3ENote:%20You%20will%20not%20need%20all%20of%20the%20sauce%20from%20the%20can%20of%20chipotle%20peppers,%20but%20you%20can%20freeze%20the%20remainder%20(use%20an%20ice%20cube%20tray%20for%20easy%20measuring!),%20as%20well%20as%20the%20chipotle%20peppers,%20for%20another%20recipe.%3C/p%3E){kind=link}