1 large pack of chicken thighs (2-4lbs worth – depending on how many you are feeding)
2 c. veggie broth
6oz green chiles
2 cans tomato paste
1/2 tsp salt
1/2 tsp black pepper
2 cloves garlic, minced
1/2 TBSP cumin
1 tsp oregano
1/2 TBSP parsley
1 tsp paprika

MexicanChicken2 MexicanChicken1









Place all ingredients in a large pot, then cover with water. Bring to a boil. Once boiling, lower heat to a simmer and cook for an hour, stirring occasionally. Serve on top of rice, topped with cabbage and a tortilla on the side. We also served this with a side of steamed carrots for some extra veggies.


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