For the day of vengeance was in my heart, and my year of redemption had come. - Isaiah 63:4
3 lb Boneless chicken thighs, browned in olive oil in skillet, seasoned with plain sea salt and pepper
1/4 c Onions, thin sliced
1 T roasted Garlic
Pinch of Sugar
1 t Oregano
1 t Cilantro
1/2 t Chipotle in Adobo
Chicken stock made from chicken base
Place in pint jar in order listed.
Add warm chicken stock to cover each jar full, remove air bubbles, 1 inch head space, clean jar top with vinegar.
Add ring just finger tight.
Add to canner following manufacturers directions.
Serve as tacos, nachos, on salads or I'm stuffing a baked potato with the chicken, steamed broccoli, cheese, sour cream and butter.
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