Dutch Oven Chipotle Chicken

• servings: 6
• active time: 10 minutes
• total time: 55 minutes

Ingredients

2 tablespoons olive oil, divided

1 roasted poblano pepper, sliced

1 bell pepper, sliced

1 onion, slices

2 pounds ButcherBox chicken breast (or thighs), cubed

1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon chili powder

1 teaspoon cumin

2 cups enchilada sauce**

2 teaspoon minced garlic

2 chipotles in adobo, chopped

2 bay leaves

1 cup fresh cilantro, plus more for serving

Avocado, sliced or mashed for serving

1 lime, sliced for serving

Directions

Heat 1 tablespoon of olive oil in a large dutch oven over high-medium heat. When the oil shimmers add the poblano, bell pepper and onion. Cook for 5-7 minutes until slightly charred. Remove the peppers and onions from the dutch oven and set aside.

Toss the cubed chicken with salt, pepper, chili powder and cumin. Heat the remaining tablespoon of olive oil in the dutch oven. Add the chicken to the hot pan in batches to brown. Don't over-crowd the pot to help brown the chicken. Cook for 3-5 minutes on each side. Remove one batch and brown the remaining chicken.

Once all the chicken has browned, return all the chicken and the charred peppers and onions to the dutch oven.

To the dutch oven, add the enchilada sauce, minced garlic, chipotles in adobo and bay leaves.

Bring the pot to a boil. Reduce the heat, cover and simmer on low for 30 mins. Remove the bay leaves and add fresh cilantro.

Serve over rice (or cauliflower rice) with avocado or guacamole, additional fresh cilantro and a squeeze of lime!