Servings: four to six.
It’s well worth the effort to find a dried chipotle, which gives the broth a wonderful smoky spice. To make fried tortilla strips, cut corn or flour tortillas into long strips and fry in 350°F oil until they start to brown, about 2 minutes.
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Excellent recipe! I made it exactly as written only shredding the chicken as others have done. I agree thqt the amount of sauce would support more chicken.
One of the first dishes I made from Fine Cooking and it remains one of my top 10. I do shred the chicken and discard the bones at the end just to make it easier to eat. I prefer starting with the bone-in thighs rather than boneless/skinless thighs for the flavor-packed fond that searing the skin develops.
Very good and I would make it again as a nice substitute to chili. Like others, I used a can of chipotles in adobo in place of the dried chilies and I used 1 whole boneless skinless breast instead of thighs. After browning the breast, I shredded it in the food processor. I'm trying the Mediterranean diet so I removed the bacon. We never missed it and given the recipe's richness, I think I would have preferred it without. I tried substituting low fat Greek yogurt for the sour cream, and thought it was actually better than the sour cream my husband used. The sour cream was richer, but the yogurt added a slight tartness that complimented the smoky, spicy dish. I live in a warm climate and eat a lot of spicy foods. The spice level was good for me, but the chipotles in adobo might be very spicy for some folks. If you are unsure, use half the can. I also used just 1cup of broth because I liked the thicker consistency. And I served it with the yougurt or sour cream and a scoop of pico de gallo. I made cole slaw with salsa-yogurt sauce as a side dish, and the crisp, cold, creamy slaw was a great pairing.
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