CREAMY CHIPOTLE SKILLET CHICKEN THIGHS
Smoky chipotle is the star of this one-skillet chicken thigh recipe. Great for weeknight dinners, this can be on the table in under 30 minutes. Serve with tortillas or over rice or low-carb cauliflower rice with a simple cabbage slaw.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Healthy Chicken Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and sprinkle with 1/4 teaspoon salt. Cook, flipping once, until golden brown on both sides, about 5 minutes. Transfer to a plate.
- Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring often, until the onion is lightly browned and starting to soften, about 2 minutes. Add broth and cook, scraping up any browned bits, for 1 minute.
- Whisk salsa, sour cream and the remaining 1/4 teaspoon salt in a small bowl. Add the mixture to the pan, along with the chicken and any accumulated juices. Reduce heat to medium, cover and cook, flipping the chicken occasionally, until it is cooked through and the sauce has thickened slightly, 5 to 7 minutes more. Garnish with cilantro, if desired.
Nutrition Facts : Calories 272.8 calories, Carbohydrate 5.4 g, Cholesterol 82.6 mg, Fat 17.6 g, Fiber 0.5 g, Protein 22 g, SaturatedFat 4 g, Sodium 474.1 mg, Sugar 2.7 g
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!
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
PERUVIAN ROASTED CHICKEN THIGHS WITH CREAMY AVOCADO SAUCE
Rotisserie chicken, "pollo a la brasa" in Spanish, is hands-down one of the staple foods consumed in cities across Peru. Typically served with a simple side salad, French fries and the equally famous aji verde-a sauce made with Peruvian aji amarillo (yellow chile) and huacatay (a variety of black mint)-this dish is loved by those seeking a highly seasoned and very juicy chicken at affordable prices. The key to the recipe is in the marinade; restaurants in Peru keep their ingredients secret, but here I share my family recipe alongside an updated recipe for the aji verde. Roasting chicken thighs on a sheet pan makes it an easy dish to do at home. And since aji amarillo and huacatay are difficult ingredients to find in the States, I created a different but equally delicious green sauce that pairs great with the chicken. The sauce can also be used as a spread, dip or salad dressing.
Provided by Food Network
Categories main-dish
Time 4h
Yield 4 to 8 servings
Number Of Ingredients 21
Steps:
- For the chicken thighs: Whisk the beer, soy sauce, vinegar, garlic, oregano, cumin, salt, paprika, black pepper, cinnamon and sugar together in a large bowl or baking dish. Add the chicken thighs and toss to coat all sides. Cover and refrigerate the chicken for a minimum of 3 hours and up to overnight.
- When ready to roast, set an oven rack in the middle of the oven and preheat to 375 degrees F.
- Meanwhile, discard the marinating liquid from the bowl or baking dish and drizzle the oil over the chicken to fully coat. Transfer chicken thighs skin-side up to a rimmed sheet pan. Roast until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, about 35 minutes.
- While the chicken roasts, make the avocado green sauce: Combine the queso fresco, mayonnaise, jalapeño, garlic, cilantro, lemon juice, salt and 1/2 cup of water in a blender. Blend until the ingredients are minced. Turn off the blender, add the avocado and blend until the sauce becomes smooth and uniform in color, about 1 minute. Be careful to not over blend as the sauce will break. Serve immediately or refrigerate for up to 3 days.
- Remove the chicken from the oven and allow to rest 5 minutes. Serve with the avocado sauce.
CREAMY CHIPOTLE CHICKEN THIGHS WITH SAUTEED SQUASH
These chipotle chicken thighs are a favorite in our house. Slightly spicy but extremely tasty!
Provided by KarinasMommy
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a pot of water to a boil with 1 quarter piece onion and 1 tablespoon bouillon. Add chicken and boil until chicken is no longer pink in the center and juices run clear, 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken and set aside on a plate. Reserve 1 cup cooking water.
- Combine Mexican crema, chipotle peppers, reserved 1 cup cooking water, 2 tomatoes, 1 quarter onion, 1 garlic clove, and remaining 1 tablespoon bouillon in a food processor. Blend sauce well until smooth.
- Transfer sauce to a frying pan and add chicken thighs. Bring to a simmer and let cook for 20 minutes.
- Meanwhile, heat 1 tablespoon butter over medium heat in a skillet. Add 1 quarter onion and remaining garlic clove. Cook and stir until softened, 3 to 4 minutes. Add bell pepper and cook and stir until softened, about 3 minutes. Stir in squash. Season with salt and pepper and saute until squash is cooked through and tender, about 5 minutes.
- Slice remaining tomato. Heat remaining tablespoon butter in a skillet over medium heat. Add tomato and remaining 1 quarter onion. Cook and stir until softened, 3 to 4 minutes. Place on top of chicken mixture and serve with squash.
Nutrition Facts : Calories 465 calories, Carbohydrate 18.6 g, Cholesterol 153.2 mg, Fat 35.8 g, Fiber 5.4 g, Protein 21.2 g, SaturatedFat 19.6 g, Sodium 392.8 mg, Sugar 10.5 g
CHIPOTLE CHICKEN THIGHS
Make and share this Chipotle Chicken Thighs recipe from Food.com.
Provided by Chef Sarita in Aust
Categories Chicken Thigh & Leg
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Butterfly cut each thigh (Slice the inside of the thigh so that it will cook quicker and more evenly). Season each thigh front and back with cumin and pepper.
- Heat oil in large frying pan over medium high. Add both of the onions and bell pepper, saute for about 5 minute.
- Add chicken thighs and brown for about 10 minute turning over once to brown both sides.
- Add the 2 tablespoons of chipotle puree and 2 peppers. Disolve and sprinkle the chicken bullion cubes over the chicken (or if you have granulated bullion, add 2 tablespoons).
- Add about 2 cups water, or enough to barely cover the chicken. Mix the water in the pan a bit and taste if it needs more salt.
- Cover and cook for about 20 mins on medium high or until the juices from the chicken run clear and the sauce has thickened enough for your taste. When done, turn pan off and add the cilantro.
- Serve with rice.
CHEESY CHIPOTLE CHICKEN
I love to play 'Iron Chef' sometimes with what I have in my fridge and pantry. I came up with this chicken recipe using yummy melty fontina cheese and my favorite ingredient, chipotle peppers in adobo sauce!! I hope you enjoy!
Provided by ChefLee
Categories Chicken
Time 1h
Yield 8 chicken thighs, 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Rinse and dry your thighs and place them in a glass baking dish.
- Heat the oil in a medium skillet on medium heat and saute the onions and garlic until soft (about 3 minutes).
- Stir in the adobo peppers and saute for 2 more minutes turning the heat down to medium-low.
- Stir in the BBQ sauce and fontina. Stir and melt the cheese with the sauce (about 4 minutes).
- Stir in the cream until blended then stir in the lime juice and blend well.
- Remove skillet from heat and pour sauce over the chicken thighs.
- Bake for 45 minutes or until chicken is no longer pink and juices run clear.
- Remove chicken from the oven to a serving platter and top with the fresh cilantro then serve!
BRONCO'S BALSAMIC CHIPOTLE CHICKEN THIGHS WITH WILD WEST CREAMY CHEESY POLENTA AND COOL AVOCADO MASH
Steps:
- Preheat oven to 400 degrees. Place diced bacon into large frying pan over medium high heat. Fry bacon until browned. Remove bacon with a slotted spoon; set aside. Reserve drippings. Place chicken on a cutting board. Trim fat; cut each into 6 pieces. Place chicken in a large bowl and sprinkle with pepper, salt, thyme, garlic and oil; toss to coat. Place chicken into hot pan with the drippings. Fry over medium high heat for 10-12 minutes, browning all sides. Transfer chicken to a non-stick baking dish. In the same frying pan, sauté carrots until tender crisp. Add onions and sauté until slightly wilted. Transfer to the baking dish. Combine vinegar, chipotle sauce, tomato sauce and 1/4 cup of the water in a bowl. Pour mixture over contents of the baking dish and stir. Place into preheated oven. Cover and bake for 30 minutes, stirring two or three times. Remove from the oven, stir in the remaining 1/4 cup water if mixture seems dry and rest for 5 minutes. While the chicken is cooking, place 2 cups of water, half and half, cream style corn and chicken bouillon in a large saucepan. Bring to a gentle boil, and add cornmeal in a steady stream, whisking briskly. Reduce heat to medium low, add butter and stir frequently while cooking for the next 5 minutes; cover with a splatter screen if needed. Just before serving, stir in sour cream. Remove from heat, cover and keep warm. Add a bit of additional half and half or water to thin polenta if needed. Serve as soon as possible. Mash avocadoes in a medium size bowl. Add lime juice and remaining 1/2 teaspoon salt; mix to combine, set aside. To serve, ladle about 3/4 cup of polenta into the bottom of each of 6 shallow bowls. Sprinkle with 2 teaspoons of grated Parmesan cheese, top with 8 pieces of the chicken and a bit of the sauce drizzled over. Spoon a dollop of the avocado onto the center. Garnish with a sprinkling of cilantro. Serve immediately.
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