Pollo En Crema Con Chipotles (Chicken And Peppers In Chipotle Cr - cooking recipe

Ingredients

6 bone in chicken breasts
1 cup water
2 teaspoons kosher salt
1 large white onion, chopped
1 tablespoon vegetable oil
2 large jalapeno peppers, stemmed, seeded and cut into strips
1 large poblano pepper, stemmed, seeded and cut into strips
1 red bell pepper, stemmed, seeded and cut into strips
1 large roma tomato, diced
3 tablespoons minced garlic
1/4 cup finely chopped chipotle chile in adobo
1/2 teaspoon ground pepper
1 cup heavy cream
sliced avocado, for serving

Preparation

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.
Peel the onion, cut in half horizontally and then each half vertically in half inch slices.
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.
Taste and adjust seasonings before serving with the avocado slices.