CHIPOTLE CHICKEN WRAPS
These healthy smoky chicken wraps, packed with veg, are great for a night in. To make a veggie version, simply replace the chicken with roasted sweet potato
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil in a frying pan over a low-medium heat. Toss in the onion and cook for 10 mins until softened. Crush in the garlic and stir for 1 min before adding the chicken. Turn up the heat and brown the chicken all over. Spoon over the chipotle and stir to coat for 1 min. Pour in the tomatoes and bring to the boil. Season well and reduce the heat to a gentle simmer.
- Cook for 5-6 mins or until the chicken is cooked through and any excess liquid has evaporated. Stir the beans through until warmed, then remove from the heat. Warm the wraps following pack instructions.
- Divide the mix between the wraps, top with the avocado and shredded lettuce, and squeeze over the lime. Roll up and cut in half before serving.
Nutrition Facts : Calories 425 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 28 grams protein, Sodium 1.2 milligram of sodium
CHIPOTLE CHICKEN
Keep a jar of smoky chipotle chilli paste in your cupboard, to add a kick to a healthy chicken stew
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Fry the onion and garlic in the oil in a deep, wide frying pan until soft. Add the chipotle paste (use 1 tbsp for a mild flavour and 2 tbsp for a hotter, stronger one). Stir and cook for 1 min, then add the tomatoes and cider vinegar. Bring to a simmer and cook for 10 mins with the lid half on. Stir to make sure it doesn't get too dry.
- Add the chicken and cook for 10 mins or until cooked through, turning once. Scatter with coriander and serve with rice and soured cream.
Nutrition Facts : Calories 286 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 0.64 milligram of sodium
CHICKEN PENNE IN SMOKY CHILI CREAM SAUCE
To reduce calories, fat and sodium, you can opt for a light Alfredo sauce. For a spicier dish, increase the amount of chipotle chiles. Recipe is from Family Circle. I like to use "Recipe#111347" for the prepared alfredo sauce.
Provided by CookingONTheSide
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook penne following package directions; drain.
- While penne is cooking, heat oil in a large skillet over medium-high heat and cook chicken for about 4 minutes or until cooked through.
- Remove to a plate and reserve.
- Reduce heat to medium.
- Add onion to the skillet and cook for 3 minutes, stirring occasionally.
- Add garlic and cook 30 seconds.
- Stir in the Alfredo sauce, chipotle, chili powder, maple syrup and salt.
- Cook over medium-high heat until bubbly.
- Stir in the chicken.
- Place the pasta back into the pot and stir in the Alfredo and chicken mixture.
- Spoon pasta onto a large serving platter and garnish with the bacon and cilantro.
SMOKY MOUNTAIN CHIPOTLE CHICKEN
You will love this recipe if like your meals packed with intense flavor! This chicken has a smoky, spicy, sweet taste that my family raves about. We hope you and yours enjoy it also!
Provided by Janine
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h55m
Yield 4
Number Of Ingredients 17
Steps:
- Heat 1 teaspoon olive oil in a large skillet over medium heat. Add garlic and onion; cook and stir until the onion softens and turns translucent, about 5 minutes. Pour in the bourbon, and simmer for 10 minutes. Have a lid ready to cover the skillet in case the bourbon catches fire.
- Pour in the cider vinegar, ketchup, Worcestershire sauce, liquid smoke, minced chipotle pepper, adobo sauce, and brown sugar. Bring to a boil, then reduce heat to medium-low, and simmer 15 minutes. Pour sauce into a bowl, and refrigerate until no longer hot, about 30 minutes.
- Season chicken breasts with grill seasoning, and place into a shallow glass dish. Pour all but 1 cup of the cooled sauce over the chicken breasts, and turn to coat. Refrigerate remaining sauce. Cover the chicken and refrigerate 2 hours. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown and crispy. Drain on a paper towel-lined plate, and set aside.
- Preheat an outdoor grill for medium-high heat.
- Drain marinade from the chicken and discard. Cook chicken on preheated grill, basting with reserved sauce, until the chicken is no longer pink in the center, and the juices run clear, about 10 minutes per side. Meanwhile, brush onion slices with 1 teaspoon olive oil. Secure the rings with toothpicks to keep them from falling apart. Grill over indirect heat until soft, about 15 minutes.
- To serve, place chicken onto serving plates and top with a slice grilled onion, 2 slices of bacon and then a slice of provolone cheese. Remove toothpicks before serving.
Nutrition Facts : Calories 697.3 calories, Carbohydrate 59.1 g, Cholesterol 126.8 mg, Fat 21.9 g, Fiber 2.3 g, Protein 49.5 g, SaturatedFat 8.2 g, Sodium 3456.8 mg, Sugar 46.4 g
MAKE-AHEAD SMOKY CHIPOTLE CHICKEN CHILI
How happy will you be one hectic weeknight when you remember that you made this Make-Ahead Smoky Chipotle Chicken Chili? Our prediction: very happy!
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings, about 1 cup each
Number Of Ingredients 12
Steps:
- Cook and stir first 3 ingredients in large nonstick skillet on high heat 8 to 10 min. or until chicken is done. Add tomatoes, beans, green peppers, barbecue sauce, chili powder and chipotle chile pepper powder; mix well. Bring to boil; simmer on medium-low heat 25 min., stirring occasionally. Cool completely.
- Spoon chili into freezer container; freeze up to 1 month.
- Thaw chili in refrigerator overnight. When ready to serve, bring to boil in saucepan, then simmer on medium-low heat 10 to 15 min. or until heated through, stirring occasionally. Stir in cilantro just before serving. Top with cheese and green onions.
Nutrition Facts : Calories 280, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 27 g
SMOKEY CHIPOTLE CHICKEN
Steps:
- In a blender, combine the chipotles in adobo sauce, white onion, jalapeno, cilantro and lime juice. Add a pinch of salt and pulse until combined. Remove to a large non-reactive bowl. Fold in 2 cups of mayonnaise. Taste and adjust seasonings. If it is too hot, add more mayonnaise. Reserve about 1/2 cup marinade for serving.
- Add the chicken pieces to the remaining marinade, cover and marinate in the refrigerator for at least 2 hours and up to overnight, turning occasionally.
- Preheat half of a grill to medium-high heat.
- Remove the chicken from the refrigerator and place the chicken, bone-side down, in the center of the cooking grate. You do not need to turn the chicken pieces as they cook. Grill, with the grill cover down, until the breast meat near the bone registers 165 degrees F and the thigh meat registers 180 degrees F, about 45 minutes. If you don't have a meat thermometer, cook until no longer pink and the juices run clear.
- Remove the chicken from the grill using tongs and a spatula to preserve the crust on top. Let sit 5 to 10 minutes before garnishing with whole cilantro leaves and serving with the reserved marinade and lime wedges alongside.
SMOKY CHIPOTLE CASSOULET (CROCK-POT)
Found this in a crock pot cookbook and it sounds SO good! After making this I realized that it is definitely more of a chili or stew type recipe...I ate it as is but my husband preferred it over rice. Also-I would keep some sour cream on hand just in case you find it too spicy for your tastebuds, it would cut down the heat a bit I think. It was perfect for us, but we don't have many tastebuds left:)!
Provided by Meredith .F
Categories One Dish Meal
Time 7h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients except cilantro in slow cooker. Cover & cook on low 7-8 hours or in high 4-5 hours.
- Remove bay leaf and garnish with cilantro.
Nutrition Facts : Calories 307.4, Fat 2.6, SaturatedFat 0.6, Cholesterol 45.7, Sodium 837, Carbohydrate 41.1, Fiber 13.2, Sugar 6.2, Protein 30.3
SMOKY CHIPOTLE-CHICKEN CORN CHOWDER WITH SALSA SALAD
Steps:
- Preheat a soup pot over medium-high heat with 2 tablespoons of the EVOO, twice around the pan. Add the onions, garlic, chipotle, celery, coriander, cumin, and a little salt and pepper. Cook for about 3 minutes or until the onions are slightly tender, stirring frequently.
- While the onions are cooking, in a food processor grind the tortilla chips until they are pretty fine. If you don't have a food processor, put the chips in a resealable plastic bag and smash them up using a rolling pin until you don't feel like doing it anymore. They might not be ground as fine as they would be in the machine, but it won't matter in the end. You need about 1 cup of ground chips; since different brands of chips come in different sizes, adjust the amount you grind accordingly. Add the ground chips to the onions, stir to combine, then add the chicken stock, bring it up to a bubble, and simmer for 8 to 10 minutes. Add the chicken and frozen corn and continue to cook it for 5 minutes, or until the chicken is cooked through.
- While the soup is cooking, prepare the salsa salad. To make the dressing, in a small mixing bowl combine the juice of 1 lime, the mustard, and a little salt and pepper. In a slow steady stream whisk in the remaining 3 tablespoons of EVOO. Reserve the dressing.
- Cut all around the circumference of the avocados, lengthwise and down to the pit. Twist and separate the halved fruit. Remove the pit with a spoon, then scoop the flesh out in one piece from both halves, chop it into bite-size pieces, and transfer it to a salad bowl. Cut the grape tomatoes in half and add them to the avocados along with the cilantro, chopped romaine lettuce, and chopped red onion. Pour the dressing over the salad and toss it to coat and combine.
- If the soup becomes too thick, adjust it by adding a little more stock, and if it is too thin, let it continue to cook and reduce until it is to your liking. Taste and check for seasoning, adjust with a little salt and pepper, and if you want more heat, you have that hot sauce on hand, so use it. Add the parsley and serve the soup with the salsa salad alongside. Garnish each bowl of soup with a chip or two.
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