Chipotle Chicken
Ballpark Omlette
December 27, 2016
Pork Chow Mein (Chop Suey)
January 13, 2017
Amazing Meals with Minimum Effort
This recipe and following excerpt is from the book Amazing Meals with Minimum Effort. If you would like to support this site purchase anything through the Amazon ad above.
Chipotle chilies are smoked jalapenos and they impart a distinctive flavor to this dish, but remember that they are still hot.
Cook's Tip
Breast is the leanest chicken meat and , if you're on a low-fat diet you should always make sure it is skinless as this reduces the fat content considerably.
Variation
If you want to save preparation time, use canned chipotle chilies in adobo sauce. These don't need to be soaked and you can simply puree them with the sauce.
Chipotle chilies are smoked jalapenos and they impart a distinctive flavor to this dish, but remember that they are still hot.
Preheat the oven to 400F. Place the chilies in a bowl and pour in just enough hot water to cover. Set aside to soak for 30 minutes. Meanwhile, place the unpeeled garlic cloves on a cookie sheet and toast in the oven for about 10 minutes until soft. Remove from the oven and let cool.
Drain the chilies, reserving 1/2 cup of the soaking water. Seed the chilies, if you like, and chop coarsely. Place the chilies and reserved soaking water in a blender or food processor and process to a puree. Peel and mash the garlic in a bowl.
Place the chili puree, garlic, onion, and tomatoes in the slow cooker and stir in the stock. Season the chicken portions with salt and pepper and place them in the slow cooker. Cover and cook on low for about 5 hours until the chicken is tender and cooked through.
Lift the chicken out of the slow cooker with a slotted spoon, cover, and keep warm. Pour the cooking liquid into a pan and bring to a boil on the stove. Boil for 5-10 minutes until reduced. Place the chicken on warm plates, spoon the sauce over it, and serve.
Ingredients
Directions
Preheat the oven to 400F. Place the chilies in a bowl and pour in just enough hot water to cover. Set aside to soak for 30 minutes. Meanwhile, place the unpeeled garlic cloves on a cookie sheet and toast in the oven for about 10 minutes until soft. Remove from the oven and let cool.
Drain the chilies, reserving 1/2 cup of the soaking water. Seed the chilies, if you like, and chop coarsely. Place the chilies and reserved soaking water in a blender or food processor and process to a puree. Peel and mash the garlic in a bowl.
Place the chili puree, garlic, onion, and tomatoes in the slow cooker and stir in the stock. Season the chicken portions with salt and pepper and place them in the slow cooker. Cover and cook on low for about 5 hours until the chicken is tender and cooked through.
Lift the chicken out of the slow cooker with a slotted spoon, cover, and keep warm. Pour the cooking liquid into a pan and bring to a boil on the stove. Boil for 5-10 minutes until reduced. Place the chicken on warm plates, spoon the sauce over it, and serve.