chicken chipotle
This simple yet tasty dish was prepared on the Today Show many years ago, and it sounded so scrumptious so I kept the recipe so I could make it at home. The chef said he likes to serve it with a spicy Three Bean Salad and some warmed tortillas. But a variety of other side dishes would be equally good choices.
No Image
prep time
10 Min
cook time
40 Min
method
Saute
yield
4 serving(s)
Ingredients
- 8 large skin-on chicken thighs
- 1 (15-oz) can tomato sauce
- 4 chipotles in adobe sauce (from a 7-oz can)
- 1 medium lime, juiced
- 4 cloves garlic, peeled but kept whole
- 1/2 cup water
- salt, to taste
- black pepper, to taste
- 1/2 cup flour, for dusting
How To Make chicken chipotle
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Step 1In a food processor or blender, puree the tomato sauce, chipotle peppers (with about 1 Tbsp or so of the adobo sauce), lime juice, garlic and water.
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Step 2Season both sides of thighs with salt and pepper, then coat thighs in the flour, gently shaking off excess flour.
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Step 3Heat vegetable oil in a large skillet over medium heat. Sauté the thighs in the oil for 4 to 5 minutes per side or until golden brown. Turn once, and brown other side. Drain excess oil from skillet, and return chicken to the skillet, skin side up.
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Step 4Pour the pureed tomato mixture over the chicken. Reduce heat to low, cover skillet, and let chicken simmer for 20 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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