CHIPOTLE'S CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, kosher salt, freshly ground black pepper, chipotle pepper in adobo sauce, vegetable oil
Provided by Kiano Moju
Categories Dinner
Yield 1 serving
Number Of Ingredients 5
Steps:
- On a cutting board, season the chicken all over with salt and pepper.
- Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.
- Refrigerate for at least 2 hours, up to overnight.
- Heat the oil in a large skillet over medium-high heat.
- Add the chicken and cook until golden brown, 4 minutes per side.
- Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
- Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.
- Enjoy!
CHIPOTLE POPCORN CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, buttermilk, chiles in adobo sauce, panko breadcrumbs, chili powder, salt, pepper, smoked paprika, oil, smoked paprika
Provided by Jordan Kenna
Categories Snacks
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut chicken breast into bite-sized pieces and place them in a medium-sized bowl.
- Pour buttermilk and can of chiles over the chicken, making sure to get all of the adobo sauce out of the can. Mix well to incorporate.
- Cover and let marinate in the refrigerator for 2-4 hours.
- In a separate bowl, mix together panko bread crumbs, chili powder, salt, pepper, and paprika.
- Remove chicken from the refrigerator and dredge the pieces in the bread crumb mixture for an even coat.
- Fry them in 350˚F (180˚C) oil until they are crispy and golden brown (about 2 minutes).
- Drain on paper towels.
- Garnish with an additional sprinkle of smoked paprika and serve.
- Enjoy!
Nutrition Facts : Calories 690 calories, Carbohydrate 48 grams, Fat 17 grams, Fiber 2 grams, Protein 81 grams, Sugar 10 grams
CHIPOTLE POPCORN CHICKEN
This super tasty spicy Chipotle Popcorn Chicken recipe is one of my favourite appetizer ideas. Made with 2 chicken breasts and coated in breadcrumbs.
Provided by atasteofmadness
Time 30m
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together the milk and vinegar and let sit for around 5 minutes.
- Whisk in the chipotle peppers, egg, cornstarch, salt and pepper.
- Place the chicken in the batter and let sit in the fridge for a couple of hours.
- Pour some breadcrumbs in a shallow bowl and coat each piece of chicken with breadcrumbs.
- Heat the oil on medium heat, and fry the chicken on both sides for 3-5 minutes or until the chicken is cooked through. Place on paper towels to soak up some of the oil. Repeat with all the chicken pieces.
CHIPOTLE POPCORN CHICKEN RECIPE RECIPE - (4.5/5)
Provided by Susan52
Number Of Ingredients 7
Steps:
- Cut chicken breasts into 1 1/2-inch pieces. Place in mixing bowl and cover with buttermilk and pureed chipotle chilis. Cover and refrigerate overnight. Once the chicken has had time to sit in buttermilk, dredge the chicken in seasoned flour and fry in a 350°F fryer. Once out of fryer, season with salt, pepper and chopped cilantro.
CHIPOTLE-APPLE CHICKEN BREASTS
"The sweetness of the apple, the smokiness of the bacon and the heat from the chipolte pepper blends so well together in this delicious entree," writes Shannon Abdollmohammadi of Woodinville, Washington. "It's my husband's favorite."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings. Saute apple in drippings until tender. Add the onion, applesauce, chipotle peppers and bacon; saute 2 minutes longer., Cut a pocket in each chicken breast half; stuff with apple mixture. In a small skillet, brown chicken in oil on both sides. , Transfer to an ungreased 8-in. square baking dish. Bake, uncovered, at 425° for 12-15 minutes or until a thermometer reads 170°., Meanwhile, add the flour, apple juice, salt and pepper to the skillet; stir to loosen browned bits. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
Nutrition Facts : Calories 335 calories, Fat 12g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 489mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges
CHIPOTLE RANCH POPCORN
Make and share this Chipotle Ranch Popcorn recipe from Food.com.
Provided by Sharon123
Categories < 15 Mins
Time 10m
Yield 4 quarts
Number Of Ingredients 5
Steps:
- Stir together ranch salad dressing mix, chipotle pepper and garlic salt in a small bowl.
- Lightly spray popcorn with cooking spray. If you wish you could drizzle the popcorn with melted butter or margarine.
- Sprinkle 1 tablespoon of the seasoning mix over popcorn; toss and serve.
- Store remaining seasoning mix in an airtight container for future use.
Nutrition Facts : Calories 123.9, Fat 1.4, SaturatedFat 0.2, Sodium 2.6, Carbohydrate 24.9, Fiber 4.6, Sugar 0.3, Protein 4.1
CHIPOTLE POPCORN CHICKEN
Marinating the chicken in buttermilk ensures juicy, flavorful meat under the crunchy, tangy-spicy interior. From Big Oven.
Provided by gailanng
Categories Chicken Breast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl whisk together chipotle peppers, buttermilk, egg, cornstarch, salt and pepper.
- Cut the chicken breasts into 1 inch pieces. Place the chicken in the batter and let it sit for at least a couple hours in the fridge or overnight.
- Pour some panko breadcrumbs in a shallow plate.
- Heat the oil in a large skillet.
- Coat each piece of chicken with breadcrumbs, add more breadcrumbs as needed and fry on both sides for 3 to 5 minutes until chicken is cooked through. Place on paper napkins to soak up some of the oil. Repeat with all chicken pieces. Only add a few pieces of chicken to the skillet at a time so as not to over crowd, so the chicken turns out crispy.
- Once out of fryer, season with more salt, pepper (if desired) and chopped cilantro to taste.
- Serve with your choice of dip.
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- Attached an oil/candy thermometer to the side of a medium-sized pot. Pour in 2 inches of oil and heat it to 300 degrees over medium heat. Once the temperature reaches 300 degrees, turn the element down to medium and continue to heat the oil until it reaches 350 degrees.
- While the oil is heating, prep the chicken – make sure to keep a close eye on the temperature of the oil. Set up 3 bowls. In one bowl whisk together the eggs, pureed chipotle peppers, soy sauce, and water. Put the flour in the second bowl and the panko in the third.
- Working with 5-6 pieces at a time, dredge the chicken pieces first in flour, second in the egg and third in panko. Keeping one hand for the egg and the other for the flour and panko makes this process far less messy. Once the chicken pieces are coated place them on a baking tray.
- Once the oil reaches 350 degrees, carefully drop in 7-8 pieces and let them cook for 4-5 minutes, or until they are golden brown. Test the thickest one when you remove it for doneness by cutting it in half. No pink means it’s cooked through. Place the cooked chicken bites on a clean baking sheet while you cook the rest. Make sure the oil returns to 350 degrees between batches.
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- Heat the oil in a large pot over medium heat. After the oil is hot, add the popcorn kernels, chipotle and paprika. Shake the pot to gently toss the kernels until they are coated with the oil and spices. Cover with a lid placed slightly ajar to allow the steam to escape.
- Cook until the popcorn popping frequency slows to several seconds between pops. Remove from heat and allow a minute or two for any final pops. Pour into a large bowl.
- Add the butter to the still hot pot and melt. Drizzle over the popcorn and season with salt and pepper, tossing occasionally as you butter, salt and pepper the popcorn.
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