Wednesday, July 18, 2012

Chicken Picadillo with Chile Lime Sauce

Chili Lime Sauce:
  • 1½ cups creme fraiche ( ¾ cup sour cream mixed with ¾ cup plain yogurt may be substituted)
  • Juice of 2 limes
  • ½ teaspoon sambal or chili paste to taste
  • Pinch of sugar
  • 2 pounds boneless skinless chicken thighs, trimmed of any visible fat
  • 2½ cups crushed tomatoes
  • 1 cup raisins
  • 2 chipotle peppers in adobo
  • ⅛ cup cider vinegar
  • ¾ cup chili lime sauce from above
  • 1 teaspoon cinnamon
  • 2 cloves garlic
  • 1 teaspoon salt

  1. To make chili lime sauce: Mix creme fraiche, lime juice, sambal and sugar together in a small bowl. Cover and refrigerate until needed.
  2. To make picadillo: Rinse and dry chicken and place in stoneware of a crock-pot or slow cooker. Combine tomatoes, raisins, chipotles, vinegar, chili lime sauce, cinnamon, garlic and salt in a blender or food processor and pulse to blend (do not puree). Pour over chicken and toss to coat. Cook on Low for 4 hours or until chicken is very tender. Using tines of 2 forks, shred chicken and cook for 1 hour more. Serve in tortilla cups or over rice. Top with reserved chili lime sauce.

Note: Serves 6

Original Recipe: oneperfectbite.blogspot Related Posts Plugin for WordPress, Blogger...


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