Chicken Chipotte

• 1 chicken, cut up
• 3 cloves garlic
• 4 black peppercorns
• 2 whole cloves
• 1/2 tsp. cumin
• 1/4 onion
• 1/2 c. water
• 2 Tbsp. oil
• 2 onions, sliced
• 5 small tomatoes, sliced
• 3 to 4 chiles (chipottes)
• salt and pepper to taste

1. Season chicken with salt and pepper.
2. In a blender, puree garlic, peppercorns, cloves, cumin and 1/4 cup onion with 1/4 cup of water.
3. Heat oil in large skillet.
4. Add sliced onions.
5. Cook 3 to 4 minutes.
6. Add puree.
7. Cook over medium heat.
8. Heat 10 minutes. Add tomatoes; bring to a boil, then simmer 5 more minutes, covered. Puree chiles with remaining water; add to skillet.
9. Boil 2 minutes. Collect seasonings.
10. Add to chicken, cover and cook over low heat for 25 to 30 minutes until chicken is tender.

chicken, garlic, black peppercorns, cloves, cumin, onion, water, oil, onions, tomatoes, chiles, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=382838 (may not work)