chicken chipotle
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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.
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yield
4 serving(s)
prep time
10 Min
cook time
40 Min
method
Saute
Ingredients For chicken chipotle
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8 lgskin-on chicken thighs
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1 (15-oz) cantomato sauce
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4chipotles in adobe sauce (from a 7-oz can)
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1 mdlime, juiced
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4 clovegarlic, peeled but kept whole
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1/2 cupwater
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salt, to taste
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black pepper, to taste
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1/2 cupflour, for dusting
How To Make chicken chipotle
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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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2Season both sides of thighs with salt and pepper, then coat thighs in the flour, gently shaking off excess flour.
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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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