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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place chicken, water and 1 t. salt in a 5 qt crock pot. Cover and cook on LOW for 3 or 4 hours, JUST UNTIL TENDER. Turn chicken once halfway during cooking process. Remove chicken from crock and allow to cool. Bone the chicken in very large pieces and return the meat to the broth. | 2. Peel the onion, cut in half horizontally and then each half vertically in half inch slices. | 3. Heat the oil in a large skillet over medium heat and add onion, chiles, bell pepper, tomato, garlic and chipotles. Stir frequently until the veggies soften-about 5 minutes. Add the remaining 1 t. salt and the pepper. Reduce heat and simmer until totally tender. Add cream. Stir and add to chicken mixture. Cover and cook for one more hour on low. | 4. Taste and adjust seasonings before serving with the avocado slices. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	6			4681.0788	0.0	567.4447	251.7441
water	1	cup		0.0	0.0	0.0	0.0
kosher salt	2	teaspoons		-	-	-	-
white onion	1		chopped	60.0	14.01	1.65	0.15
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
jalapeno pepper	2		stemmed seeded cut	-	-	-	-
poblano pepper	1		stemmed seeded cut	-	-	-	-
red bell pepper	1		stemmed seeded cut	-	-	-	-
rom tomato	1		diced	-	-	-	-
garlic	3	tablespoons	minced	37.995	8.4303	1.6218	0.1275
chipotle chile adobo	1/4	cup	chopped	-	-	-	-
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
avocado			sliced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.