Chipotle Chicken Stew

Sink your teeth into the crisp exterior of roasted chicken skin and enjoy the tender juicy meat beneath.


– Avocado oil – Onion – Chicken thighs – Dried oregano

Heat oil in a large dutch oven, add onion and garlic to the pot and saute for 3-4 minutes until starting to soften. Add spices to the pot and cook for 30 seconds until fragrant.


Add chicken to the pot and brown each side (about 5 minutes each). Make sure most of the chicken is touching the pan, and move the onions out of the way to do so.


Once browned add the tomatoes, broth, and chipotle chiles to the pot. Stir to combine.


Bring to a low simmer, cover, and cook for 30 minutes.


Remove chicken from pot and remove bone and cut into pieces.


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