Chicken With Chipotle Recipes

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CHIPOTLE CHICKEN



Chipotle Chicken image

Great Mexican dish! Spiciness can be altered by adding or subtracting to amount of chipotle pepper seeds.

Provided by Bethany Gorski

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Broiled

Yield 4

Number Of Ingredients 7

1 (7 ounce) can chipotle peppers in adobo sauce
2 tablespoons sour cream
4 skinless, boneless chicken breasts
1 cup sour cream
10 ounces baby spinach, rinsed
½ cup chicken broth
salt to taste

Steps:

  • Combine chopped chile peppers with 2 tablespoons sour cream. Mix together and spread mixture over chicken breasts. Sprinkle lightly with salt to taste, cover and marinate in refrigerator for at least 2 hours.
  • Place marinated chicken in an ungreased 9x13 inch baking dish and broil for about 5 minutes (rack should be about 6 inches from the top.) Pour 1 cup sour cream around edges of chicken and turn over chicken breasts. Broil for an additional 5 minutes. Sour cream should be lightly brown on the edges. Move breasts into a separate dish and cover to keep warm. Set aside.
  • Pour leftover broiled sour cream into a medium saucepan over high heat. Add spinach, broth and salt to taste. Boil for about 1 minute until all melted and mixed together. Pour mixture over chicken breasts and serve.

Nutrition Facts : Calories 308 calories, Carbohydrate 8.5 g, Cholesterol 96.9 mg, Fat 16.1 g, Fiber 3.1 g, Protein 31.3 g, SaturatedFat 8.9 g, Sodium 387.6 mg, Sugar 0.4 g

CHIPOTLE'S CHICKEN RECIPE BY TASTY



Chipotle's Chicken Recipe by Tasty image

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

1 lb boneless, skinless chicken thighs
kosher salt, to taste
freshly ground black pepper, to tate
6 oz chipotle pepper in adobo sauce, finely chopped
1 tablespoon vegetable oil

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



Chipotle Chicken image

Chipotle in adobo has a smoky spiciness that makes this simple, simmered chicken dish shine.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 9

4 bone-in, skin-on chicken breast halves (about 2 3/4 pounds)
Salt and pepper
2 tablespoons vegetable oil
1 medium yellow onion, thinly sliced
4 cloves garlic, coarsely chopped
1 1/2 teaspoons ground cumin
1 chipotle pepper in adobo sauce, chopped
1 can (28 ounces) whole peeled tomatoes, coarsely chopped
Cooked rice, for serving

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.

CHICKEN BREASTS WITH CHIPOTLE GREEN ONION GRAVY



Chicken Breasts with Chipotle Green Onion Gravy image

This delicious chicken recipe includes a simple exercise in pan gravy perfection. If I only had one day to teach someone how to cook, you better believe this archetypal sauce recipe would be one of the first things I'd demonstrate.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 20m

Yield 2

Number Of Ingredients 8

2 skinless, boneless chicken breast halves
salt and fresh ground pepper to taste
1 tablespoon olive oil
2 tablespoons butter
1 tablespoon all-purpose flour
¾ cup chicken broth
2 tablespoons minced green onions
½ teaspoon chipotle chile powder, or more to taste

Steps:

  • Place chicken breast halves between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season with salt and pepper to taste.
  • Heat olive oil in a skillet on high heat until it begins to shimmer, about 1 minute. Reduce heat to medium; cook chicken breasts until browned and no longer pink inside, about 5 minutes per side. Transfer cooked chicken to a warm plate and loosely cover with aluminum foil.
  • Melt butter in the skillet; stir in flour and cook for about 2 minutes. Stir in chicken broth, scraping up any browned bits from the bottom of the pan; cook and stir until gravy begins to simmer and thicken, 1 to 2 minutes.
  • Stir in green onions and chipotle chile powder.
  • Return chicken breasts to the skillet and cook until heated through, 1 to 2 minutes.

Nutrition Facts : Calories 332.9 calories, Carbohydrate 4.1 g, Cholesterol 103.9 mg, Fat 22.2 g, Fiber 0.3 g, Protein 28.3 g, SaturatedFat 9.4 g, Sodium 187.7 mg, Sugar 0.5 g

SLOW COOKED CHIPOTLE CHICKEN



Slow Cooked Chipotle Chicken image

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

2 pounds boneless, skinless chicken breasts, trimmed
3 tablespoons Mazola® Corn Oil
1 medium onion, sliced
2 cloves garlic, crushed
2 canned chipotle peppers in adobo sauce
½ cup warm water
1 tablespoon chicken-flavored bouillon powder
1 cup sour cream
4 ounces cream cheese, softened
Salt and pepper to taste
1 teaspoon Chopped fresh cilantro

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

CHIPOTLE CHICKEN



Chipotle Chicken image

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 13

1/4 cup water
3 tablespoons brown sugar
3 tablespoons white vinegar
3 tablespoons canola oil
1 tablespoon chopped chipotle pepper in adobo sauce
5 garlic cloves, halved
1 tablespoon ground chipotle pepper or ground ancho chile pepper
2-1/2 teaspoons ground cumin
2-1/2 teaspoons dried oregano
1-1/2 teaspoons kosher salt
1 teaspoon smoked paprika
1/2 teaspoon pepper
3 pounds boneless skinless chicken thighs

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 CHICKEN WITH SPANISH RICE



Chipotle Chicken with Spanish Rice image

Chipotle peppers add smoky heat to this zippy chicken and rice dish. Chop up leftovers and stuff into bell peppers for a tasty twist. -Carolyn Collins, Freeport, Texas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

4 boneless skinless chicken thighs (about 1 pound)
1/2 teaspoon garlic salt
2 tablespoons canola oil
1 can (15 ounces) black beans, rinsed and drained
1 cup chunky salsa
1 chipotle pepper in adobo sauce, finely chopped
2 packages (8.8 ounces each) ready-to-serve Spanish rice
1/2 cup shredded Mexican cheese blend or Monterey Jack cheese
2 tablespoons minced fresh cilantro or parsley

Steps:

  • Sprinkle chicken with garlic salt. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Stir in beans, salsa and chipotle pepper; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until a thermometer inserted into chicken reads 170°., Meanwhile, prepare rice according to package directions. Serve chicken with rice; sprinkle with cheese and cilantro.

Nutrition Facts : Calories 578 calories, Fat 23g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 1638mg sodium, Carbohydrate 57g carbohydrate (5g sugars, Fiber 5g fiber), Protein 32g protein.

CHIPOTLE PULLED CHICKEN



Chipotle Pulled Chicken image

At our house, low-and-slow recipes have to have kid and husband appeal, plus good marks for nutrition. This chipotle chicken wins in both categories. Use leftovers for zippy barbecue pizzas or burritos. -Tamra Parker, Manlius, New York

Provided by Taste of Home

Categories     Lunch

Time 3h15m

Yield 12 servings.

Number Of Ingredients 17

2 cups ketchup
1 small onion, finely chopped
1/4 cup Worcestershire sauce
3 tablespoons reduced-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons cider vinegar
3 garlic cloves, minced
1 tablespoon molasses
2 teaspoons dried oregano
2 teaspoons minced chipotle pepper in adobo sauce plus 1 teaspoon sauce
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2-1/2 pounds boneless skinless chicken breasts
12 sesame seed hamburger buns, split and toasted
Pickle slices, optional

Steps:

  • In a 3-qt. slow cooker, combine the first 14 ingredients; add chicken. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer should read at least 165°)., Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Using tongs, place chicken mixture on bun bottoms and if desired, top with pickle slices. Replace tops. Freeze option: Freeze cooled meat mixture and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 298 calories, Fat 5g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 1031mg sodium, Carbohydrate 39g carbohydrate (18g sugars, Fiber 1g fiber), Protein 24g protein.

CHICKEN IN CREAMY CHIPOTLE SAUCE



Chicken in Creamy Chipotle Sauce image

This is an easy, creamy and spicy dish, that can be served in about 45 minutes or less, depending on the chicken pieces you choose. Make it as hot as you like. Serve accompanied with white Mexican rice and a side of steamed vegetables. Adjust baking time if using boneless chicken breast so that they don't dry out.

Provided by Mami J

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

4 chicken pieces (bone-in or boneless chicken breasts, thighs or drumsticks)
2 tablespoons butter, melted
salt and black pepper
chili powder, to taste
onion powder, to taste
2 -3 chipotle chiles in adobo, plus
1 teaspoon adobo sauce, from the chiles
1 (12 ounce) can evaporated milk
1 tablespoon butter
1 tablespoon flour
salt

Steps:

  • Preheat oven to 375 degrees.
  • Place the chicken pieces in a roasting pan. Brush with melted butter, using it all. Season with salt, pepper, chili powder and onion powder to taste. Bake for 15 minutes. Turn chicken over and cover loosely with foil. Bake until chicken is no longer pink in center, about 20 minutes longer.
  • Meanwhile, in a blender, mix the chipotle chiles and adobo, the evaporated milk and the flour. Melt the butter in a medium saucepan. Add the blended mixture and cook over low heat, stirring constantly. Bring to a boil.Season with salt to taste. Remove from heat once the sauce has thickened.
  • Remove chicken from oven and let rest 5 minutes covered with the foil.
  • Place chicken in individual serving plates and spoon sauce to cover. Serve.

GARLIC CHICKEN WITH MAPLE-CHIPOTLE GLAZE



Garlic Chicken with Maple-Chipotle Glaze image

This herby one-dish garlic chicken dinner is a updated version of an old standby recipe. The smoky flavors pair well with the savory chicken and the hint of sweetness from the maple syrup. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 4 servings.

Number Of Ingredients 22

4 chicken leg quarters
1-1/4 teaspoons kosher salt, divided
1/2 teaspoon coarsely ground pepper
1 cup all-purpose flour
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/2 teaspoon rubbed sage
1/2 teaspoon dried marjoram
1/4 teaspoon dried parsley flakes
1 large egg, lightly beaten
1/2 cup 2% milk
1 tablespoon lemon juice
1/2 cup plus 1 tablespoon canola oil, divided
1/2 pound red potatoes, halved
1 medium onion, halved and sliced
20 garlic cloves, peeled
GLAZE:
1/3 cup maple syrup
2 teaspoons finely chopped chipotle peppers in adobo sauce
1 teaspoon Dijon mustard
3/4 teaspoon kosher salt
1/2 teaspoon chili powder

Steps:

  • With a sharp knife, cut leg quarters at the joints. Sprinkle chicken with 3/4 teaspoon salt and pepper. , In a large bowl, combine the flour, rosemary, thyme, sage, marjoram and parsley. In a shallow bowl, combine the egg, milk and lemon juice. Add chicken pieces, 1 at a time, to flour mixture. Toss to coat. Dip chicken in egg mixture and coat again with flour mixture., In a 12-in. cast-iron or other ovenproof skillet, heat 1/2 cup oil. Fry chicken, a few pieces at a time, until golden brown, 5-6 minutes. Remove chicken and keep warm; drain drippings., In the same skillet, cook potatoes in remaining oil until slightly tender, 8-10 minutes. Add onion and remaining salt; cook until onion is tender, 5-6 minutes longer. Stir in garlic; top with chicken. , Bake, uncovered, at 375° until a thermometer reads 170°-175° and potatoes are tender, 45-50 minutes., In a small bowl, combine the glaze ingredients. Brush over chicken just before serving.

Nutrition Facts : Calories 834 calories, Fat 55g fat (8g saturated fat), Cholesterol 142mg cholesterol, Sodium 1112mg sodium, Carbohydrate 49g carbohydrate (20g sugars, Fiber 3g fiber), Protein 36g protein.

TINGA DE POLLO (CHICKEN WITH CHIPOTLE AND ONIONS)



Tinga de Pollo (Chicken with Chipotle and Onions) image

Guadalupe Moreno runs Mi Morena, a tacos de guisado business in the Bay Area, where a number of saucy fillings and toppings are used to mix and match tacos to order. She shared her recipe for tinga de pollo with Leticia Landa and Caleb Zigas for their cookbook "We Are La Cocina." Ms. Moreno's tinga de pollo works perfectly in tacos and also on top of crisp tostadas with lettuce and salsa, inside quesadillas or as a tamal filling. It's a great way to use up any leftover cooked chicken (just skip straight to step 2), whether pulled from a roast or poached bird, or grocery-store rotisserie.

Provided by Tejal Rao

Categories     project, main course

Time 1h

Yield 4 servings (about 3 cups)

Number Of Ingredients 10

2 pounds bone-in chicken legs, breasts or a combination
1/2 medium white onion
1 celery stalk, cut into 2-inch pieces
2 small carrots, cut into 2-inch pieces
1/4 cup vegetable oil
1 medium white onion, halved and thinly sliced
3/4 cup canned crushed tomatoes
3 chipotles in adobo with sauce (1/3 cup)
2 garlic cloves, peeled
Salt and freshly ground black pepper

Steps:

  • Cook the chicken: Combine the chicken, onion, celery and carrots in a large saucepan and add 4 cups cold water. Add more water if needed to cover the solids. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cook until the chicken is very tender and falling off the bones, about 45 minutes.
  • Transfer the chicken to a bowl. When cool enough to handle, discard the skin and bones, then pull the meat into very fine shreds. Strain the broth and reserve for Tamales de Pollo or another use.
  • While the chicken cooks, make the sauce: Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. While the onion cooks, puree the tomatoes, chipotles and garlic in a blender until smooth. Add to the pan and bring to a boil. Reduce the heat to simmer. Cook, stirring occasionally, until the sauce thickens, 2 to 3 minutes.
  • Add the chicken to the sauce and gently fold to evenly coat and heat through. Season to taste with salt and pepper and serve immediately or cool to room temperature to use a filling for Tamales de Pollo.

COPYCAT CHIPOTLE® CHICKEN



Copycat Chipotle® Chicken image

Just a small amount of effort for this delicious and healthy meal. You can use this chicken for tacos, burritos, burrito bowls, or fajitas. Just add your favorite toppings such as lettuce, salsa, rice, beans, cheese, or sour cream. Enjoy!

Provided by RainbowJewels

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 18h15m

Yield 8

Number Of Ingredients 11

1 ounce dried chipotle chile pepper
1 ounce dried ancho chile pepper
½ cup water
½ red onion, cut into small chunks
4 cloves garlic
2 teaspoons sea salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 ½ pounds skinless, boneless chicken thighs

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.

Nutrition Facts : Calories 293 calories, Carbohydrate 5.8 g, Cholesterol 88.3 mg, Fat 18.7 g, Fiber 2.1 g, Protein 24.9 g, SaturatedFat 4.7 g, Sodium 526.1 mg, Sugar 0.3 g

CHIPOTLE CHICKEN



Chipotle Chicken image

This recipe includes a very odd ingredient but I promise it balances the heat of the chipotle peppers. Enjoy!

Provided by cervantesbrandi

Categories     Poultry

Time 35m

Yield 2 serving(s)

Number Of Ingredients 7

2 chicken breasts (bone in, cut into two peices)
1/2 white onion, sliced
1 tablespoon oil
3 garlic cloves, minced
4 chipotle chiles, with juice (blended in the blender with 1/4 cup coca cola)
2 cups Coca-Cola
2 teaspoons salt

Steps:

  • Saute the chicken breasts, onion, and garlic in the oil on medium high heat.
  • Once the chicken is no longer pink, add the coca cola, chipotle chiles and salt.
  • Mix thoroughly and cover.
  • Cook on medium for 20 minutes stirring often.
  • I serve this with beans, rice, and sourcream. Enjoy!

Nutrition Facts : Calories 454.1, Fat 20.7, SaturatedFat 4.8, Cholesterol 92.8, Sodium 2436.6, Carbohydrate 35.5, Fiber 1.9, Sugar 28, Protein 32.7

CHICKEN WITH CHIPOTLE ALFREDO SAUCE



Chicken with Chipotle Alfredo Sauce image

Looking for a hearty dinner? Then check out this delicious chicken served with chipotle Alfredo sauce - ready in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 7

2 cups uncooked penne pasta (6 oz)
1 tablespoon olive oil
1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
2 cloves garlic, finely chopped
1 chipotle chile in adobo sauce (from 7-oz can), finely chopped
1 jar (16 oz) Alfredo pasta sauce
2 tablespoons chopped fresh cilantro

Steps:

  • Cook and drain pasta as directed on package.
  • Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Cook chicken and garlic in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Stir in chile and Alfredo sauce; cook 2 minutes, stirring frequently.
  • Serve chicken mixture over pasta; sprinkle with cilantro.

Nutrition Facts : Calories 740, Carbohydrate 45 g, Cholesterol 185 mg, Fat 6, Fiber 2 g, Protein 41 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 2 g, TransFat 1 1/2 g

CHIPOTLE CHICKEN



Chipotle chicken image

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

1 onion , chopped
1 garlic clove , sliced
2 tbsp sunflower oil
1-2 tbsp chipotle paste (see tip, below)
400g can chopped tomatoes
1 tbsp cider vinegar
8 skinless chicken thigh fillets
small bunch coriander , chopped
soured cream and rice, to serve

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

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From budgetdelicious.com


BAKED CHIPOTLE CHICKEN | LEXI'S CLEAN KITCHEN
2021-01-03 Instructions. Preheat oven to 400ºF. Place chicken breasts on a steady surface between two sheets of parchment or plastic wrap. Using the flat side of a meat mallet or rolling pin, pound each to an even thickness. Place chicken inside a 9×13”, or similar sized baking dish.
From lexiscleankitchen.com


CHIPOTLE CHICKEN RECIPE - INSANELY GOOD
2022-04-13 Preheat a grill with top and bottom plates to medium-high heat. Grill the chicken until no longer pink in the center and the juices run clear, about 5-10 minutes. Use an instant-read thermometer to test for doneness. Cooked chicken has …
From insanelygoodrecipes.com


CREAMY CHIPOTLE CHICKEN BREAST (AUTHENTIC MEXICAN FOOD RECIPES)
2017-07-19 Heat oil in a large skillet. Add the chicken breasts and cook for 3 minutes per side, turning once. While the chicken is cooking, add the heavy cream, milk, the 2 LA MORENA® Chipotles in Adobo peppers, and powdered chicken bouillon into your blender. Process for a couple of minutes until it has a fine texture.
From mexicoinmykitchen.com


CHIPOTLE CHICKEN (COPYCAT RECIPE) - DINNER AT THE ZOO
2021-12-27 Heat a grill over medium high heat, or preheat the oven to 400 degrees F. Grill the chicken for 7-8 minutes per side or until a thermometer registers at least 165 degrees F. OR bake the chicken for 20-25 minutes until cooked through. Let the chicken rest for 5 minutes. Cut into slices or cubes, then serve immediately.
From dinneratthezoo.com


15 CHIPOTLE RECIPES THAT ARE EASY TO RECREATE - INSANELY GOOD
2021-11-03 14. Slow-Cooker Copycat Chipotle Barbacoa Recipe. Barbacoa is shredded beef, braised low and slow in a spicy, smoky barbecue sauce with hints of garlic and perfectly tender meat. This recipe is so good, you’ll need to make extra. Put it in tacos, on nachos, over rice, with pasta, or with some crunchy potatoes.
From insanelygoodrecipes.com


CHIPOTLE RECIPES | BBC GOOD FOOD
Chipotle sweet potato & black bean stew with cheddar dumplings. A star rating of 4.8 out of 5. Enjoy this filling sweet potato and black bean stew as a budget-friendly midweek meal. Served with moreish cheddar dumplings, it's great for feeding a crowd.
From bbcgoodfood.com


CREAMY CHIPOTLE CHICKEN RECIPE - REAL HOUSEMOMS
2017-05-18 Add garlic and chipotle peppers and saute for 30 more seconds. Add adobo sauce, chicken broth, and cream cheese and stir until melted. Return the chicken breasts to the skillet, along with any accumulated juices, and turn to coat in the sauce. Cover the pan, reduce the heat to medium-low and cook for 7-9 minutes, until chicken is cooked through.
From realhousemoms.com


QUICK AND EASY CHIPOTLE CHICKEN - CHILI PEPPER MADNESS
2020-07-15 Make the Spicy Marinade. Whisk together chipotle sauce, lime juice, chipotle powder, garlic powder, onion, powder, cumin and salt. This is your chipotle chicken marinade. Pour the mixture over the chicken and rub it into the meat. Marinate the Chicken. Next, cover the chicken and let it marinate for at least one hour.
From chilipeppermadness.com


CHIPOTLE SKILLET CHICKEN - THE SKINNYISH DISH
2018-03-15 Add pieces of chicken to the hot skillet. Discard extra marinade. Cook 5-6 minutes on each side or until the chicken temps at 160 degrees. Remove from skillet, set on cutting board, and let it rest for 8-10 minutes. Repeat once more adding second batch of chicken and another 1/2 tbs of vegetable oil.
From theskinnyishdish.com


HONEY CHIPOTLE SKILLET CHICKEN | COOKIES & CUPS
2018-01-11 Coat the chicken with the dry rub and set aside. In a medium bowl mix together all the ingredients for the Honey Chipotle sauce. Set aside. Heat olive oil in large skillet to high heat. Place chicken into the heated skillet and cook for 4-5 minutes until the chicken has a nice browned color on one side.
From cookiesandcups.com


CHIPOTLE CHICKEN MARINADE - BAKE IT WITH LOVE
2021-02-01 Combine adobo sauce, olive oil, lime juice, cumin, onion powder, garlic powder, salt, and pepper in a small mixing bowl. Stir together. Pour marinade in a Ziplock bag. Add the chicken and press out any air in the bag and seal. Massage the marinade into the chicken through the bag. Refrigerate for at least 4 hours before use.
From bakeitwithlove.com


CHIPOTLE CHICKEN BOWL COPYCAT CHIPOTLE BOWL | THE FOODIE AFFAIR
Instructions. In a large skillet over medium high heat, warm the oil. Add the chicken and season with taco seasoning and lemon pepper. Cook chicken until no longer pink and the insides reach an internal temperature of 165 degrees F. Set aside for now. In a medium sized pot, pour in the rice, cold water, the olive oil, and salt.
From thefoodieaffair.com


HOW TO MAKE COPYCAT CHIPOTLE CHICKEN RECIPE AT HOME
Step 3: Grill the Chicken. Preheat a gas or charcoal grill to 350-400°, setting up a zone with direct heat and an area with indirect heat. (This explains more about direct vs. indirect heat .) Remove the chicken from the marinade and place on the grill over direct heat. Cook two to three minutes.
From tasteofhome.com


RECIPE: CHICKEN AND CHIPOTLE TACOS | STUFF.CO.NZ
2 days ago Method. Place the oil in a large non-stick frying pan over high heat. Add the onion and salt and cook, stirring with a spatula, for 3-5 minutes …
From stuff.co.nz


CREAMY CHIPOTLE CHICKEN RECIPE - AVERIE COOKS
2022-01-26 How to Make Creamy Chipotle Chicken . To make this south-of-the-border chipotle adobo chicken recipe, follow these easy steps: Step 1: Add garlic cloves and olive oil to a skillet and roast in the oven for about 25 minutes. Step 2: Pour out most of the oil in a separate container, leaving some in the skillet. Step 3: Brown the chicken and remove it from the pan.
From averiecooks.com


ISABEL EATS - EASY MEXICAN RECIPES
Sear the chicken: Add oil and butter to a pan and sear the chicken on both sides. Once each piece is golden brown, transfer it to a plate. Make the chipotle sauce: Cook the onions and garlic in more butter in the same pan. Reduce the heat and pour in the cream, milk, and chipotle peppers in adobo sauce.
From isabeleats.com


CREAMY CHIPOTLE CHICKEN RECIPE - FAMILY FOOD ON THE TABLE
Add garlic and chipotle peppers and saute for 30 more seconds. Add adobo sauce, chicken broth and cream cheese and stir until melted. Return the chicken breasts to the skillet, along with any accumulated juices, and turn to coat in the sauce. Cover the pan, reduce the heat to medium-low and cook for 7-9 minutes, until chicken is cooked through.
From familyfoodonthetable.com


CHIPOTLE CHICKEN AIR FRYER TAQUITOS RECIPE - ET FOOD VOYAGE
2022-05-10 How to make air fryer taquitos Ingredients . Soft tortilla wraps – corn tortilla is the traditional pick but, personally, I prefer using flour tortilla more as it’s softer and easier to roll. Either option works. Grated cheese – I used a blend of mixed cheddar and mozzarella.; Jalapenos; Chipotle pulled chicken. Chicken Breast
From etfoodvoyage.com


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