Friday, July 31, 2009

Chipotle Chicken & Tomatoes with garlic

If you like it tangy - this is the place for you. This is a fun take on Mexican cooking, using oodles of low-cost ingredients. You can make enough to feed the family on less than $5!

4 lbs. chicken leg quarters ($.59 lb. = $2.95)
2 T. oil ($.10)
1 C. Baja Chipotle marinade ($.25)
2 14 oz. cans diced fire roasted tomatoes ($.65)
2 cloves garlic, minced ($.40)
1 cube chicken bouillion ($.06)
24 count tortillas ($.60)

Remove skin from chicken, and rinse thoroughly. In a large skillet, add oil and chicken. Cook on medium-high til the chicken is golden on each side. Add remaining ingredients to pan and simmer over a medium low heat for 20 minutes or til chicken is fully cooked. Serve pieces whole or lightly shred chicken throughout the sauce.

Serve with warm tortillas, sour cream, rice, beans, lettuce, and cilantro.

Yields = 6-8 servings

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