Chicken in Cranberry and Chili Sauce

In a saucepan, bring the chicken broth to a boil.

Once boiling, remove from heat and add the dried chipotle peppers. Cover and let sit for 30 minutes.

Slice the onion into rings and chop the garlic.

In a frying pan, heat some of the vegetable oil. Brown the chicken pieces on all sides, then remove and set aside.

In the same pan, add more oil if needed and sauté the onion and garlic until the onion becomes translucent.

Return the chicken to the pan. Add the hydrated chipotle peppers (whole), the broth, and the cranberry sauce.

Cook over medium heat for about 20 minutes, or until the chicken is fully cooked and the sauce has thickened.

Serve the chicken with its sauce, alongside white rice or mashed sweet potato au gratin.