Pollo / Chicken
2 chicken breasts
2 quarts of water
1/2 onion
11 cloves of garlic
(8 whole, 3 minced)
1 3/4 cups Roma tomatoes
--blackened then diced
6 chipotles
1/2 cup chicken stock
5 red-skined potatoes cooked, diced
1 avocado, pitted, peeled, sliced
2 tsp, 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 1/2 cup of the broth.
Heat olive oil in a large skillet,
add tomatoes and minced garlic.
Fry
for five minutes.
Puree the chipotles in the broth.
Stir in tomato-garlic mixture.
Add
the diced potatoes
and shredded chicken
and simmer approximately 20 minutes
to
blend flavors.
Garnish with sliced avocado
and cilantro.
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