recipes
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Makes 10 servings
null
Makes 10 servings
This multipurpose chicken makes the perfect filling for tacos or enchiladas and is also delicious as a salad or grain bowl topper
Nutritional information per serving (based on 10servings): Calories 145 (29% from fat)
carb. 2g pro. 23g
fat 5g
sat. fat 1g
chol. 94mg sod. 372mg
calc.
22mg
fiber 1g
carb. 2g pro. 23g
fat 5g
sat. fat 1g
chol. 94mg sod. 372mg
calc.
22mg
fiber 1g
Ingredients
- 2pounds boneless, skinless
- chicken thighs
- 1teaspoon ancho chili powder
- 1teaspoon ground cumin
- 1teaspoon kosher salt
- 1medium onion
- 2crushed garlic cloves
- 1jalapeño pepper, halved and
- seeded
- 2sprigs cilantro
- 1cup water
- ½lime
Preparation
- 1. Assemble the Cuisinart® Stack5® with the
- baking pan.
- 2. Prepare the chicken by seasoning with
- the chili powder, cumin and salt. Put
- into the baking pan with one onion, cut
- into quarters, 2 crushed garlic cloves, a
- halved and seeded jalapeño, the cilantro sprigs and cup of water. Cover and
- select 400°F.
- 3. When the liquid comes to a boil, about 7
- to 8 minutes, reduce the heat to 200°F.
- Continue to cook until chicken is tender,
- about 50 minutes.
- 4. Remove chicken and shred with fork or
- fingers, once cool enough to handle.
- Squeeze with lime. Taste and adjust
- seasoning according to preference.
