This amazing and simple chipotle chicken gets it delicious flavor from the spicy marinade. The chicken can be marinated for just an hour, but the longer you wait, the better the flavor, so you can prepare it a night before.
I used a can of chipotle peppers in adobo sauce, which is available in large supermarkets. Any leftover chipotle peppers and sauce from the can of chipotle peppers, can be frozen. You can use it again for this recipe or any other recipe.
I sauté the chicken in a pan, but you can also bake it or use it for grilling.
It’s a spicy recipe, so it goes great with rice, salads, burritos, tacos, and quesadillas. If you prefer it less spicy, you can use less peppers.
Chipotle Chicken
YIELD 6 -8 servings
Ingredients
- 3-4 pounds boneless , skinless chicken (breasts/thighs)
For the marinade:
- ¼ cup chipotle pepper plus 1 tablespoon adobo sauce (from a can of chipotle peppers in adobo sauce)
- 3 tablespoons olive oil
- 2 garlic cloves
- ½ white or red onion , coarsely chopped
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- Water , as needed
Instructions
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To make the marinade: Place all the marinade ingredients in a food processor , and process until pureed. If the sauce is too thick, add up to ¼ cup water.
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Arrange chicken pieces in a baking dish or a bowl. Spread chipotle mixture all over chicken pieces. Make sure the marinade covers the chicken. Cover and refrigerate for at least an hour or overnight.
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In a large skillet (use a cast iron if you have one) over medium heat, add enough olive oil to coat the bottom of the pan (a thin layer is enough). Add the chicken, and saute until cooked thorough, turning it once. You might need to cook in two batches, and add more olive oil in between.
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Serve with rice or use for salads, burritos, tacos, or quesadillas.
Recipe source: Epicurious
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