SLOW COOKED CHIPOTLE CHICKEN
Chipotle chile peppers add a delicious smoky and spicy flavor depth to this dish that is both warming and satisfying.
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 3h55m
Yield 6
Number Of Ingredients 11
Steps:
- Pat chicken dry using paper towels. Cut chicken breasts into 2 to 3 ounce portions; add to 6-quart slow cooker.
- Heat oil in a large skillet over medium-high heat, add onions and cook for 5 to 8 minutes until tender and beginning to brown.
- Reduce heat and add garlic; cook for 1 minute.
- Transfer onion mixture to electric blender or food processor. Add chipotle chilies, water and bouillon powder. Puree until smooth. Pour over chicken in slow cooker; cover.
- Cook for 2 to 3 hours on HIGH, stirring once, cooking until chicken is tender and at least 170 degrees F.
- Whisk together sour cream and cream cheese until smooth. Stir into chicken mixture. Season with salt and pepper if desired. Continue cooking for 15 to 20 minutes on LOW or until heated through.
- Delicious served with rice, black beans, vegetables and warm corn tortillas. Garnish with cilantro, if desired.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 4.7 g, Cholesterol 115.8 mg, Fat 24.9 g, Fiber 0.5 g, Protein 32.4 g, SaturatedFat 11.1 g, Sodium 376 mg, Sugar 1.1 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.
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
CHIPOTLE MARINATED GRILLED CHICKEN
This is a great, smokey, spicy marinade for chicken or firm fish. The marinade itself is very spicy, not to be used as a sauce. But the end result has just a little kick, not overpowering.
Provided by Kevin Naughton
Categories Meat and Poultry Recipes Chicken
Time 2h30m
Yield 4
Number Of Ingredients 13
Steps:
- Place the chipotle peppers, garlic, cayenne pepper, paprika, black pepper, cumin, lime juice, Worcestershire sauce, honey, vinegar, and olive oil into a blender. Puree until no pieces of garlic remain. Pour 1/4 of the marinade into a small dish and set aside. Rub a pinch of kosher salt into each chicken drumstick and place into a resealable plastic bag. Pour in the marinade, shake, and seal. Marinade at least 2 hours in the refrigerator.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the chicken from the marinade and shake off excess. Discard the remaining marinade.
- Cook the chicken legs on the preheated grill until no longer pink at the bone and the juices run clear, about 8 minutes per side. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Once the legs are completely cooked, baste well with the remaining marinade, cover the grill, and cook and additional 2 minutes per side to glaze.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 14.7 g, Cholesterol 37.8 mg, Fat 18.4 g, Fiber 0.5 g, Protein 11.5 g, SaturatedFat 3.1 g, Sodium 573.2 mg, Sugar 11.9 g
CHIPOTLE CHICKEN
Steps:
- Place the first 12 ingredients in a blender; cover and process until pureed. Transfer marinade to a large bowl or shallow dish. Add chicken; turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. Grill chicken, covered, over medium-high heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side. Let rest 10 minutes before slicing.
Nutrition Facts : Calories 284 calories, Fat 15g fat (4g saturated fat), Cholesterol 113mg cholesterol, Sodium 297mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
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!
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