CHIPOTLE TOMATO CHICKEN

Chipotle Tomato Chicken

Ingredients:

2 pounds boneless, skinless chicken thighs

2 teaspoons garlic, minced

1/2 cup onions, diced

1/2 cup bell pepper, diced

1 jalepeno pepper, seeded and chopped

1 can (14 oz.) tomato sauce

1 can (28 oz.) San Marzano whole tomatoes

1/3 cup cilantro, chopped

2 Tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

4 Tablespoons Cholula Chipotle pepper sauce

Kosher salt and fresh ground black pepper

Directions:

Trim fat from chicken thighs and season both sides with salt and pepper. Heat the olive oil in a large sauté pan over medium-high heat. Add the chicken in a single layer and brown, 2-3 minutes per side. Transfer to a plate and set aside.

Reduce the heat to medium and add the spices, bell pepper, onion, and jalepeno. Sauté until the onion is soft and translucent. Add the garlic and cook for another minute.

Add tomatoes, tomato sauce, and chipotle sauce to the pan.

Reduce the heat to medium-low and return the chicken to the pan. Cover and simmer for 15-20 minutes or until the chicken is fork tender.

Stir in cilantro. Optionally, add the juice of one lime.

Notes:

Serve over rice, or shred the chicken and use it as a filling for enchiladas, burritos, or tacos.

You don't have to use Cholula brand chipotle pepper sauce, but really, is there a better one?