Smokey Chipotle Guacamole Food

SMOKY GUACAMOLE

Smoky Guacamole image

Provided by Rachael Ray : Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 Hass avocados
1/2 small red onion, finely chopped
1 large clove garlic, grated or pasted
1 to 2 chipotle peppers in adobo sauce, seeded and finely chopped, plus a small spoonful adobo sauce
A small handful fresh cilantro leaves, finely chopped
1 lime, zested and juiced
Kosher salt
Tortilla chips, for serving

Steps:

Pit and scoop out avocados into a bowl. Add the onion, garlic, peppers, adobo sauce, cilantro, lime zest, lime juice, and salt. Mash and taste to adjust salt. Serve with chips.

SMOKEY CHIPOTLE CHICKEN

Smokey Chipotle Chicken image

Provided by Food Network

Categories main-dish

Time 3h15m

Yield 8 servings

Number Of Ingredients 8

Ingredients

One 7-ounce can chipotles in adobo
1 white onion, chopped
1/2 small jalapeno, seeded and chopped, or more to taste
1/2 cup chopped fresh cilantro, plus more whole leaves, for garnish
Juice of 4 limes plus 1 lime, cut into wedges, for serving
Kosher salt
2 to 3 cups mayonnaise
2 chickens, cut into pieces or 8 chicken thighs, bone-in and skin-on

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.

GUACAMOLE

Guacamole image

Tried and true, I've made this at least a hundred times. Do not leave out the cilantro or red onion, it is key to the flavors of this dish. Chipotle adds a smokey heat that's perfect for Summer.

Provided by KityCat95

Categories Mexican

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

5 hass avocados
2 serrano peppers, chopped
1/2 red onion, chopped
1/3 bunch cilantro, chopped
2 limes, Juiced
1 teaspoon cumin
1 teaspoon salt
2 chipotle in adobo bell peppers, chopped
1/2 teaspoon adobo sauce

Steps:

Pit and mash the avacados.
Add in minced onion, minced peppers, and cilantro.
Add in lime juice, cumin, and remaining adobo sauce. Add salt last and adjust to taste.

Nutrition Facts : Calories 433, Fat 37.2, SaturatedFat 5.4, Sodium 604.3, Carbohydrate 29.5, Fiber 19.2, Sugar 4.4, Protein 6.1

SMOKY GUACAMOLE

Smoky Guacamole image

Make and share this Smoky Guacamole recipe from Food.com.

Provided by Rita1652

Categories Sauces

Time 10m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

2 avocados, peeled, seeded and squeezed into a bowl
1 lime, juice
1/4 cup finely diced onion
1 plum tomato, diced
1 garlic clove, minced
1 tablespoon minced cilantro
1 -2 chipotle chile in adobo, Minced (with or without seeds)

Steps:

Mix all ingredients together to desired chunkiness.
Enjoy.