Red Chile Chicken
2 Tbsp. canola oil
1/2 medium red onion, diced
2 garlic cloves, minced
1 Tbsp. tomato paste
6 dried Hatch chile pods, seeds and stems removed
1 chipotle pepper in adobo, chopped
3 cups chicken stock
1 tsp. cumin
2 tsp. kosher salt
1 rotisserie chicken, meat pulled from bones and shredded
Directions:
Heat oil in a large saucepan over medium-high heat until shimmering
Cook garlic and onion, stirring occasionally, until tender and beginning to brown, 4-5 minutes
Stir in tomato paste and cook, stirring, until brick red, about 1 minute
Add chile pods, chipotle, chicken stock, cumin and salt and bring to a boil
Cover, remove from heat, and let sit until chile pods are very soft, about 30 minutes
Transfer chile mixture to a blender and puree until smooth
Return to saucepan, stir in chicken and bring to a simmer over medium-low heat
Use chicken for nachos, tacos, burrito bowls, or serve with rice
Click here for Hatch Chile Pods
