YIELD: 3 servings ¼ cup vegetable oil2 yellow onions, quartered10 garlic cloves, peeled2 tomatoes, quartered1 red habanero, seeded2 jalapenos, sliced2 Tbsps. paprika1 Tbsp. cumin1 ½ lbs. chicken thighs1 gallon chicken broth5 (6") corn tortillas1 Tbsp. cilantro (reserve 3 leaves)¼ tsp. cayenne pepperas needed, pepperjack cheese, shreddedsalt and pepper to taste 1. In the vegetable oil, saute the onion, garlic, tomato and chilies. 2. After the onions begin to caramelize, add the paprika ...
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