Applechipotleshreddedchicken Recipes

CHIPOTLE CHICKEN

Steps:

• Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over medium-high. In batches, if necessary, cook chicken skin side down until browned, about 7 minutes. Transfer to plate.
• Reduce heat to medium. Add onion and saute until soft and translucent, about 5 minutes, scraping up any browned bits from pot. Add 2 tablespoons water.
• Add garlic, cumin, and chipotle; cook until garlic is soft and fragrant, about 2 minutes. Add tomatoes, season, and bring to a simmer; cook 5 minutes, breaking tomatoes down with a wooden spoon. Return chicken and any accumulated juices to pot; bring to a simmer, cover, and cook until chicken is cooked through, about 15 minutes. Serve over rice.

CREAMY CHIPOTLE CHICKEN

Steps:

• Place the chicken breasts into a slow cooker, brush with butter, and sprinkle with salt, pepper, and minced garlic. Pour in the cream of chicken soup and chicken broth, and add the cream cheese, peppers, and adobo sauce. Stir the mixture gently. Cover, set the cooker to Low, and cook for 6 hours.

COPYCAT CHIPOTLE® CHICKEN

Steps:

• Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers.
• Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
• Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours.
• Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.

CHIPOTLE'S CHICKEN RECIPE BY TASTY

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!

APPLE CHIPOTLE CHUTNEY

Steps:

• Combine apples in a small saucepan with light-brown sugar, cider vinegar, golden raisins, and water; add chipotles, salt, and pepper.
• Simmer, stirring occasionally, until apples are translucent and most of the liquid has evaporated, 30 to 35 minutes. Let cool.

APPLE CHIPOTLE SHREDDED CHICKEN

Steps:

• Place chicken in crock pot, and sprinkle liberally with adobo seasoning. Cover with water. Cook chicken on low for 8 hours or overnight. Shred and remove bones, skin, etc.
• On the stovetop, add chicken with the rest of the ingredients. For a mild spice, which is how I prepared it, use JUST 2 tbl of the SAUCE from the peppers. To make it hotter, use more sauce and less tomato paste, or puree the peppers and use them as well. Season with more adobo seasoning to taste. Stir until blended and cook until juice is absorbed.
• Serve on torillas with rice as a side. Enjoy!

CROCK POT SHREDDED CHIPOTLE CHICKEN

Steps:

• put the frozen chicken on the bottom of the crock pot
• add the rest of the ingredients on top.
• spread over the chicken and make sure the top is coated as much as possible.
• Cook on low for 6-8 hours.
• shred then enjoy (Make sure that you shred up the chipotles too).

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.

APPLE-CHIPOTLE JELLY

Steps:

• If using dried chipotles, soak them in 1/2 cup warm apple juice for 30 minutes, then remove the stems and mince the chilies. If using canned chipotles, mince them. For a milder jelly, you can remove the seeds.
• Combine the sugar, remaining apple juice, vinegar, and chipotles in a large heavy saucepan and stir to mix. Simmer the mixture over medium heat, stirring gently, until the sugar is completely dissolved, about 5 minutes. Skim off any foam that rises to the surface.
• Stir in the dry pectin and boil hard for 2 minutes. Skim well. Pour the mixture into sterile jelly jars (three 1-pint jars or six 1-cup jars) and cover tightly. Invert the jars for 10 minutes, then reinvert. Shake the jars from time to time as the jelly cools, to evenly distribute the pepper pieces.
• The jelly will keep for several months in a cool, dark place, unopened. Refrigerate it, once it is opened.

CHIPOTLE-APPLE CHICKEN BREASTS

Steps:

• In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings. Saute apple in drippings until tender. Add the onion, applesauce, chipotle peppers and bacon; saute 2 minutes longer., Cut a pocket in each chicken breast half; stuff with apple mixture. In a small skillet, brown chicken in oil on both sides. , Transfer to an ungreased 8-in. square baking dish. Bake, uncovered, at 425° for 12-15 minutes or until a thermometer reads 170°., Meanwhile, add the flour, apple juice, salt and pepper to the skillet; stir to loosen browned bits. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

CHIPOTLE CHICKEN AND RICE

Steps:

• In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken on both sides with 1 teaspoon salt and 1/8 teaspoon pepper. Working in batches, brown chicken on both sides, about 6 minutes total; transfer to a plate.
• Reduce heat to medium. Add onion and saute until soft, about 5 minutes, scraping up any browned bits from bottom of pot (if necessary, add a bit of water to release browned bits).
• Add garlic, cumin, and chiles; cook until garlic is soft and fragrant, 2 minutes. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, 3 minutes. Stir in 1 cup water and return chicken and any accumulated juices to pot. Cover, reduce to a simmer, and cook 25 minutes.
• Remove several pieces of chicken and stir in rice, making sure it is completely submerged in liquid. Replace chicken, cover, and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes more. Serve with lime wedges and cilantro if desired.