Pollo Caliente Vincente

• Pollo Caliente Vincente
• 12-14 Skinless Chicken Thighs
• 1 Medium to large white onion halved and sliced thin
• 4-5 Cloves of finely chopped garlic
• 1 14oz. can of beef or chicken broth
• 1 7 oz can of chipotle peppers in adobo sauce
• 1 7 oz can of tomato sauce
• 1 1 lb. bag of frozen vegetable medley (thaw under running water in a colander)
• (optional)
• 6-8 oz sliced white mushrooms
• 1 tsp. oregano
• 1 tsp. basil
• Salt, pepper & hot sauce to taste
• 2 tbsp olive oil

1. Heat a large electric skillet to high. Add the oil and quickly brown the chicken on both sides. About two minutes per side. Remove chicken when browned and set aside. Add onion and garlic and stir constantly until onion softens and turns translucent. Take care not to let the garlic burn. At this point add the broth and stir. As broth starts to simmer stir in the tomato sauce. Coarsely chop all of the chipolte peppers and add the adobo sauce. Add to the skillet and stir well. Taste and add salt and black pepper to taste as needed. Add hot sauce, the oregano & basil. As the sauce begins to simmer, add the vegetables (optional). Stir, and return the chicken to the skillet. Wait until it starts to simmer briskly, then cover and lower heat to 210 degrees. Let simmer for one hour. Serve over white rice with a green salad on the side and accompanied by cold beer. For those of you who might consider this a bit too hot, adjust the amount of chipotles and adobo to suit,
2. Serves four hungry guys.

pollo caliente vincente, chicken, white onion, garlic, beef, peppers, tomato sauce, water, white mushrooms, oregano, basil, salt, olive oil

Taken from www.epicurious.com/recipes/member/views/pollo-caliente-vincente-1203165 (may not work)