Ingredients:
Chili Lime Sauce:
Directions:
- 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
Directions:
- To make chili lime sauce: Mix creme fraiche, lime juice, sambal and sugar together in a small bowl. Cover and refrigerate until needed.
- 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
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