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Friday, May 29, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Chicken and chipotle chile sauce with vegetable ri
Contributed by: Annelle Williams
  • For the chicken:
  • 2 lbs. skinless, boneless chicken breasts
  • 1 can (15 oz.) diced tomatoes
  • 1 cup chicken broth
  • 1 chipotle chili in adobo sauce, seeded and chopped
  • 1 dried ancho chili, seeded and chopped
  • For the chile/chipotle sauce:
  • 2 sweet onions, thinly sliced
  • 1 TBS extra virgin olive oil
  • 1 lb. tomatillos, husked and chopped OR 1 can tomatillos, drained and chopped
  • 1 chipotle chile in adobo sauce, seeded and minced (or more if you want more heat)
  • 1/2 tsp. salt
  • 1/4 tsp. sugar
  • For rice:
  • 1 cup brown rice, prepared according to package directions using chicken broth
  • 1 TBS extra virgin olive oil
  • 1/2 red bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 1/2 sweet onion, chopped
  • 3 handfuls baby spinach
  • 1 garlic clove, minced
  • 1 tsp. Smoked paprika
For chicken:
Combine entire can of tomatoes, chicken broth and chiles in large sauce pan. Add chicken pieces, bring to a boil, cover, reduce heat to simmer and cook 15 minutes, or until chicken is tender.
Remove chicken and set aside.
Pour chili/tomato broth into bowl and set aside to cool.
For sauce:
Add oil to sauce pan over medium heat. Stir in onions and cook for about 10 minutes, until onions begin to caramelize. Add tomatillos, chile, salt and sugar. Reduce heat and simmer until tomatillos are tender, about 15 minutes.
Shred chicken and add to tomatillo sauce.
Puree cooled chile broth and add to shredded chicken and tomatillo sauce. Reduce heat to very low and cover until ready to serve.
For rice:
Add oil to saute pan. Add peppers and onions and cook for about 5 minutes, just until beginning to become tender. Add garlic, stir and cook another minute. Then add spinach and paprika, stirring until spinach wilts.
Combine vegetables with rice.
Serve chicken and sauce over rice with shredded cheese, chopped cilantro and lime wedges as condiments.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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