Chipotle Chicken Lettuce Wraps
Makes 6-8 lettuce wraps
Recipe inspired by Bev Cooks
*2 boneless skinless chicken breasts
*Cooking oil
*1/4 cup chicken broth
*1 cup tomato sauce (I use a can of El Pato Mexican Hot Style Tomato Sauce which I find at my local Walmart)
*2-3 canned chipotle chiles en adobo (remove the seeds, if you want)
*1/4 onion, chopped
*3 cloves garlic
*Pinches of oregano, thyme, cumin, allspice
*Couple sprigs' worth of of cilantro leaves (or more, depending on how much you like cilantro)
*1 teaspoon lime juice
*S&P
*1/2 small red bell pepper, diced
*Boston or butter lettuce
*3 scallions, sliced
*Lime wedges for serving
Heat some oil in a skillet over medium and season the chicken breasts. Saute about 5-6 minutes per side or until entirely cooked through. Meanwhile, blend the chicken stock, tomato sauce, chipotles, onion, garlic, spices, cilantro and lime juice in a food processor until smooth. When chicken has cooked, move to a cutting board and pour the chipotle sauce into the pan and cook over medium-low while occasionally stirring for 10 minutes or so, until it's a little darker and thicker. Dice the chicken and in a bowl, combine it with the diced bell pepper - add as much of the sauce as you want and stir until the chicken is well-coated. Spoon portions into the lettuce leaves and garnish with scallions before serving with lime wedges and any additional sauce to drizzle on top.
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