CREAMY CHIPOTLE CHICKEN THIGHS WITH SAUTEED SQUASH
These chipotle chicken thighs are a favorite in our house. Slightly spicy but extremely tasty!
Provided by KarinasMommy
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a pot of water to a boil with 1 quarter piece onion and 1 tablespoon bouillon. Add chicken and boil until chicken is no longer pink in the center and juices run clear, 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken and set aside on a plate. Reserve 1 cup cooking water.
- Combine Mexican crema, chipotle peppers, reserved 1 cup cooking water, 2 tomatoes, 1 quarter onion, 1 garlic clove, and remaining 1 tablespoon bouillon in a food processor. Blend sauce well until smooth.
- Transfer sauce to a frying pan and add chicken thighs. Bring to a simmer and let cook for 20 minutes.
- Meanwhile, heat 1 tablespoon butter over medium heat in a skillet. Add 1 quarter onion and remaining garlic clove. Cook and stir until softened, 3 to 4 minutes. Add bell pepper and cook and stir until softened, about 3 minutes. Stir in squash. Season with salt and pepper and saute until squash is cooked through and tender, about 5 minutes.
- Slice remaining tomato. Heat remaining tablespoon butter in a skillet over medium heat. Add tomato and remaining 1 quarter onion. Cook and stir until softened, 3 to 4 minutes. Place on top of chicken mixture and serve with squash.
Nutrition Facts : Calories 465 calories, Carbohydrate 18.6 g, Cholesterol 153.2 mg, Fat 35.8 g, Fiber 5.4 g, Protein 21.2 g, SaturatedFat 19.6 g, Sodium 392.8 mg, Sugar 10.5 g
ROASTED CHICKEN THIGHS WITH WINTER SQUASH
Roasted chicken thighs can be the juicy, meaty center of many weeknight meals. Add delicata squash, quickly tossed in a maple syrup-butter glaze, along with slices of lemon and sage, and you have a something more unusual, an interplay of flavors that don't generally meet on the same sheet pan. This recipe is a little too fussy to count as a fast weeknight dish, but there is nothing difficult about any of the steps. And it's a fine introduction to delicata squash, if you haven't cooked with them yet. Unlike many other winter squash varieties, they have a thin skin and don't need to be peeled (just cut them in half and remove the seeds), making them as easy to prepare as they are sweet.
Provided by Melissa Clark
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a small pot of salted water to a boil; drop in lemon slices and cook for two minutes. Drain well.
- In a large bowl, toss chicken with lemon slices, 1 tablespoon oil, sage, coriander, 1 teaspoon salt and pepper. Let stand 30 minutes.
- Heat oven to 425 degrees.
- In a small saucepan over medium heat, combine syrup, butter, remaining 1/2 teaspoon salt and chile powder. Simmer for 3 minutes. Toss mixture with squash.
- Spread squash in a 9-by-13-inch pan or on a large rimmed baking sheet. Nestle chicken and lemon on top of squash. Roast for 15 minutes. In a small bowl, toss scallions and remaining 1 teaspoon oil. Scatter over chicken and squash; keep roasting until chicken is no longer pink, about 20 minutes more.
Nutrition Facts : @context http, Calories 488, UnsaturatedFat 19 grams, Carbohydrate 28 grams, Fat 33 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 12 grams, Sodium 812 milligrams, Sugar 12 grams, TransFat 0 grams
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 CHICKEN
Chipotle in adobo has a smoky spiciness that makes this simple, simmered chicken dish shine.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over medium-high. In batches, if necessary, cook chicken skin side down until browned, about 7 minutes. Transfer to plate.
- Reduce heat to medium. Add onion and saute until soft and translucent, about 5 minutes, scraping up any browned bits from pot. Add 2 tablespoons water.
- Add garlic, cumin, and chipotle; cook until garlic is soft and fragrant, about 2 minutes. Add tomatoes, season, and bring to a simmer; cook 5 minutes, breaking tomatoes down with a wooden spoon. Return chicken and any accumulated juices to pot; bring to a simmer, cover, and cook until chicken is cooked through, about 15 minutes. Serve over rice.
CHIPOTLE CHICKEN THIGHS WITH CHUNKY GUACAMOLE
Provided by Rachael Ray : Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Season chicken with paprika and salt and pepper, to taste. Heat the extra-virgin olive oil, a couple of turns of the pan, in a Dutch oven or large high-sided skillet with a lid. Add the chicken and brown on all sides. Remove the chicken to a plate and spoon off the excess fat. Add the chorizo and brown a couple of minutes, then remove it to a plate. Stir in the carrots, onions, garlic, thyme and chipotle, and cover the pot. Reduce heat a bit, and cook for 7 to 8 minutes, stirring occasionally. Add the tomatoes and bring to a bubble, then add the chicken and the chorizo back to the pot and simmer for 7 to 8 minutes more to cook through. Cool completely and store in the refrigerator for a make-ahead meal.
- To reheat, add 1 cup of stock to the chicken in a Dutch oven and cover with a lid. Cook over medium heat, until the sauce bubbles, then gently stir and simmer uncovered for 10 minutes.
- Heat the tortillas or bread and set aside.
- Halve and gently dice the avocados into large chunks. Add them to a small bowl and douse with the lime juice. Season with salt, to taste, and lightly mash.
- Arrange the chicken in shallow bowls topped with sauce and a mound of avocado, tomatoes, parsley and onions. Serve with tortillas or bread, for mopping.
CHIPOTLE CHICKEN AND CREAMY SPINACH
Marinate the chicken hours in advance, and broil it for a few minutes just before you sit down to dinner. Thick cream is cooked in the roasting pan with the chicken before it is added to the spinach.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 6
Steps:
- Place the chopped canned chipotles and 2 tablespoons thick cream in a small bowl, and mix to combine.
- Place the chicken in a large bowl, and pour the chipotle mixture over it, making sure to coat the chicken well. Cover with plastic wrap, and transfer dish to the refrigerator. Marinate the chicken 2 to 3 hours.
- Heat the broiler. Place the chicken breasts in a baking dish (preferably earthenware) just large enough to accommodate them. Place the baking dish 6 inches away from the broiler, and broil chicken until deep brown in color, about 4 to 5 minutes.
- Remove dish from broiler. Turn chicken breasts, and drizzle remaining 1 cup plus 2 tablespoons thick cream around the chicken. Return the dish to the broiler, and broil until chicken is deep golden and no longer squishy when you lightly press it with your finger, 4 to 5 minutes more.
- Transfer the chicken breasts to a warm platter, and transfer platter to a warm oven.
- Scrape the cream mixture from the baking dish into a medium-large saucepan. Add the chicken stock and the spinach. Bring the mixture to a boil over high heat, and cook, stirring constantly, until the spinach has wilted and the cream has reduced and thickened, about 3 minutes. Season mixture with salt, and serve creamy spinach with the broiled chicken.
CREAMY CHIPOTLE CHICKEN THIGHS WITH SAUTEED SQUASH
These chipotle chicken thighs are a favorite in our house. Slightly spicy but extremely tasty!
Provided by KarinasMommy
Categories Chicken Thighs
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a pot of water to a boil with 1 quarter piece onion and 1 tablespoon bouillon. Add chicken and boil until chicken is no longer pink in the center and juices run clear, 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken and set aside on a plate. Reserve 1 cup cooking water.
- Combine Mexican crema, chipotle peppers, reserved 1 cup cooking water, 2 tomatoes, 1 quarter onion, 1 garlic clove, and remaining 1 tablespoon bouillon in a food processor. Blend sauce well until smooth.
- Transfer sauce to a frying pan and add chicken thighs. Bring to a simmer and let cook for 20 minutes.
- Meanwhile, heat 1 tablespoon butter over medium heat in a skillet. Add 1 quarter onion and remaining garlic clove. Cook and stir until softened, 3 to 4 minutes. Add bell pepper and cook and stir until softened, about 3 minutes. Stir in squash. Season with salt and pepper and saute until squash is cooked through and tender, about 5 minutes.
- Slice remaining tomato. Heat remaining tablespoon butter in a skillet over medium heat. Add tomato and remaining 1 quarter onion. Cook and stir until softened, 3 to 4 minutes. Place on top of chicken mixture and serve with squash.
Nutrition Facts : Calories 465 calories, Carbohydrate 18.6 g, Cholesterol 153.2 mg, Fat 35.8 g, Fiber 5.4 g, Protein 21.2 g, SaturatedFat 19.6 g, Sodium 392.8 mg, Sugar 10.5 g
CHIPOTLE CHICKEN THIGHS
Make and share this Chipotle Chicken Thighs recipe from Food.com.
Provided by Chef Sarita in Aust
Categories Chicken Thigh & Leg
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
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