Chicken Picadillo with Chile Lime Sauce

Ingredients: 

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

Chicken:

• 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

Directions:

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