INGREDIENTS

  • 8 Chicken thighs (skin & bone)
  • 3/4 cup of all purpose flour
  • 2 tablespoons of olive oil
  • 15 oz can tomato sauce
  • 4 limes juiced around 1/2 cup fresh lime juice
  • 4 garlic cloves
  • 4 chipotle peppers in adobo sauce
  • 4 oz of water
  • salt and pepper to taste

Directions

  • 1. salt and pepper chicken thighs and dredge into flour
  • 2. add olive oil to skillet on medium high heat add chicken skin side down first brown for 10 minutes then flip to the other side and brown for 6 minutes longer, Remove all but 2 tablespoons of the rendered chicken fat.
  • 3. In blender add tomato sauce, garlic, lime juice, chiptoles, and water and puree the mixture.
  • 4. Pour the mixture on top of the browned chicken in the same skillet place lid on and simmer on low for 30 minutes.
  • 5. Enjoy with your favorite mexican side like 3 bean salad

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