Creamy Chipotle Chicken Thighs With Sauteed Squash Food

CHIPOTLE CHICKEN THIGHS

Steps:

• Butterfly cut each thigh (Slice the inside of the thigh so that it will cook quicker and more evenly). Season each thigh front and back with cumin and pepper.
• Heat oil in large frying pan over medium high. Add both of the onions and bell pepper, saute for about 5 minute.
• Add chicken thighs and brown for about 10 minute turning over once to brown both sides.
• Add the 2 tablespoons of chipotle puree and 2 peppers. Disolve and sprinkle the chicken bullion cubes over the chicken (or if you have granulated bullion, add 2 tablespoons).
• Add about 2 cups water, or enough to barely cover the chicken. Mix the water in the pan a bit and taste if it needs more salt.
• Cover and cook for about 20 mins on medium high or until the juices from the chicken run clear and the sauce has thickened enough for your taste. When done, turn pan off and add the cilantro.
• Serve with rice.

CHEESY CHIPOTLE CHICKEN

Steps:

• Preheat oven to 375 degrees F.
• Rinse and dry your thighs and place them in a glass baking dish.
• Heat the oil in a medium skillet on medium heat and saute the onions and garlic until soft (about 3 minutes).
• Stir in the adobo peppers and saute for 2 more minutes turning the heat down to medium-low.
• Stir in the BBQ sauce and fontina. Stir and melt the cheese with the sauce (about 4 minutes).
• Stir in the cream until blended then stir in the lime juice and blend well.
• Remove skillet from heat and pour sauce over the chicken thighs.
• Bake for 45 minutes or until chicken is no longer pink and juices run clear.
• Remove chicken from the oven to a serving platter and top with the fresh cilantro then serve!