eatbensmeat

This is something my mom used to make, and this is my modification of it.  The basic idea is that you’re going to simmer chicken thighs with green chilis until the chicken falls apart.  I eat it as tacos with pickled onions, but it’s really good just by itself over rice.

It uses a healthy amount of adobo powder, which if you aren’t familiar with, you should be.  It’s a staple in mexican cooking.  It makes great tacos, in addition to this.

Ingredients

1 1/2 pound boneless skinless chicken thighs

1 pound canned green chilis (I use the whole ones and chop them up roughly)

1 tablespoon adobo powder (can usually find it in the hispanic section of the grocery store)

1 medium onion, chopped

Lots of garlic

Salt and pepper to taste

Chipotle powder, for heat (optional)

Lime juice, to finish

Directions

Add the onion, chicken, chilis, salt, and adobo powder to a pot with a lid. Add maybe a cup of water and bring it up to a boil.  Stir everything together, reduce it to a simmer, and put the lid on it.  Simmer for at least an hour, until the chicken starts to fall apart.  Stir it periodically, and if the water looks evaporated, add another half a cup at a time.  You just want enough to keep it from burning.

Once the chicken has fully fallen apart (should take at least an hour, but probably not more than 2), remove it from the heat and add several generous squirts of lime juice.  Give it another stir, and it should be ready to eat.

It really is amazing with pickled onions.