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Sunday, November 20, 2011

Chipotle Chicken

Chipotle Craze
When you're cooking for a picky eater, there's a limited number of directions you go. Tonight, I stuck with the always popular chicken and tried a recipe from Joy Bauer. In this dish, chicken thighs are slowly braised it in a slightly addictive chipotle sauce that has a spicy and delicious kick.

Chipotle Chicken
Gluten Free
Serves 2

2 boneless, skinless chicken thighs (about 5 oz each), trimmed of excess fat
1/4 cup low sodium chicken broth + more to add while cooking
1 garlic clove, minced
1/2 green bell pepper, seeded and chopped
1/2 small onion, diced
1 tsp. dried oregano
1/2 tsp. cumin
dash of cayenne pepper, to taste
1 (14.5 oz) can crushed tomatoes
2 tbsp. apple cider-vinegar
1 chipotle chile in adobo sauce, (add adobo sauce too) finely minced
salt & pepper

1. Liberally coat a medium pot with olive oil spray and preheat over medium-high heat.

2. Season chicken thighs with salt and pepper on both sides.

3. Add thighs to pot and sear until golden brown on both sides (about 2-3 min per side). Transfer to a plate and set aside.

4. Add a splash (1-2 tbsp) of chicken broth to deglaze the pot (be careful of steam). Scrape up the browned bits with a wooden spoon.

5. Reduce heat to medium. Add the onion and bell pepper and cook until softened slightly, about 5 minutes. Add a tablespoon of broth as necessary to prevent scorching while cooking.

6. Add garlic, oregano, cumin, and cayenne pepper, and cook until fragrant, about a minute.

7. Add crushed tomatoes, vinegar, chipotle chiles, adobo sauce, and 1/4 cup of chicken broth. Stir well to combine. Season with salt and pepper.

8. Return the chicken thighs to the pot, submerging them in the tomato mixture. Bring the sauce to a boil.

9. Reduce heat to low, cover and simmer for 20 minutes.

10. Uncover the pot and continue simmering over low heat until chicken is tender, about 20 minutes.

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