Directions:
- Preheat the oven to 350°F
- Place the soaked chilies in a blender. Measure the soaking liquid in a jug and make up to 1 2/3 cups with the stock.
- Pour the liquid into the blender and process on high until smooth.
- Heat the oil in a frying pan, add the onions and cook for 5 minutes until soft.
- Place the onions in an ovenproof dish. Add the chicken breasts and season with salt and freshly ground black pepper.
- Pour the chipotle puree over the chicken covering each piece and cook in the oven for 1 hour until the chicken is thoroughly cooked.
- Serve the chicken with soured cream, Mexican rice and frijoles de olla.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 320.19 Kcal (1341 kJ) | ||
| Calories from fat | 107.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.97g | 18% | |
|---|---|---|---|
| Cholesterol | 140.3mg | 47% | |
| Sodium | 814.82mg | 34% | |
| Potassium | 782.78mg | 17% | |
| Total Carbs | 6.36g | 2% | |
| Sugars | 2.9g | 12% | |
| Dietary Fiber | 1.1g | 4% | |
| Protein | 48.81g | 98% | |
| Vitamin C | 3.9mg | 6% | |
| Calcium | 23.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 96.81 Kcal (405 kJ) | ||
| Calories from fat | 32.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.62g | 18% | |
|---|---|---|---|
| Cholesterol | 42.42mg | 47% | |
| Sodium | 246.37mg | 34% | |
| Potassium | 236.68mg | 17% | |
| Total Carbs | 1.92g | 2% | |
| Sugars | 0.88g | 12% | |
| Dietary Fiber | 0.33g | 4% | |
| Protein | 14.76g | 98% | |
| Vitamin C | 1.2mg | 6% | |
| Calcium | 7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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