This recipe from Chef Bill Gragg of the Assets Bar and Grill in Albuquerque, uses dried chipotles, but chipotles en adobo can be substituted if they are rinsed well.
- 2 large or 3 small dried chipotles
- 8 roma tomatoes, cut in half
- 2 teaspoons olive oil
- 1 large red onion, julienned
- 1 pound boneless, skinless chicken breast, diced
- 2 tablespoons lime juice, fresh preferred
- 1 gallon chicken broth
- 1/4 cup chopped fresh cilantro
- Salt to taste
Rehydrate the chiles in very hot water for 20 minutes, or until they are soft. Place the chiles in a blender or food processor with a little of the broth, and puree until smooth.
Grill the tomatoes over an open fire or roast them in the oven until they are blackened. Remove the skins.
Heat the oil in a sauce pot and sauté the onion and chicken until the onions are transparent. Add the tomatoes and simmer over low heat until the tomatoes have broken down.
Add the chile puree, lime juice, and chicken broth. Bring the mixture to a boil, reduce the heat and simmer until the chicken is tender.
Add the cilantro and serve.