Chipotle Chicken Chili With Flaming Tequila Pepper Salsa And Avocado Ranch Dressing Recipes

CHIPOTLE SALSA

Steps:

• Add the diced tomatoes, diced tomatoes with green chiles, lime juice, cumin, salt, sugar, black pepper, chipotle peppers, cilantro and onions to a food processor and blend until totally combined. Give it a taste to check for seasoning.
• Make the salsa several hours before serving, as it will give the flavors a chance to dance! Keeps in the fridge, covered, for about a week.

CHIPOTLE CHICKEN CHILI

Steps:

• Heat the olive oil in a large pot over medium heat. Add the garlic and onions and cook for a few minutes until the onions soften. Add the chicken and cook until lightly browned. Add three-quarters of the beer, reserving the rest, then cook for a couple of minutes to reduce. Add the black beans, kidney beans, pinto beans, tomatoes, chile powder, cumin, salt and chipotles and stir to combine. Bring to a simmer, then cover the pot and cook for 1 hour.
• Combine the masa harina with the rest of the beer and stir to make a paste. Add this into the chili, along with the lime juice. Stir and cook until thick, 10 more minutes.
• Serve with the grated cheese, sour cream, diced tomatoes, cilantro and lime wedges for squeezing.

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.

CHIPOTLE CHICKEN

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.

CHIPOTLE CHICKEN CHILI WITH FLAMING TEQUILA-PEPPER SALSA & AVOCADO RANCH DRESSING

Steps:

• Place a large heavy-bottomed pot over medium-high heat with 2 tablespoons of the EVOO. Add the bacon to the pan and brown, about 3 to 4 minutes. Add the chicken to the pot and brown, 5 to 6 minutes, stirring occasionally to break up the lumps. Add the pureed chipotle, cumin, coriander, and smoked paprika, then stir for 1 minute. Add the onion and garlic to the pot and cook until tender, 5 minutes more. Add the tomato paste and chicken stock and some salt and pepper to the pot and bring the liquids up to a bubble. Reduce the heat to a simmer.
• While the chili is simmering, place a medium skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Add the bell peppers, red onion, and jalapeño to the skillet and cook until tender, 4 to 5 minutes. Remove the skillet from the heat and add the tequila. Return the skillet to the heat and flame the tequila to burn off most of the alcohol. Add the lime juice, the cilantro, and some salt to the salsa.
• To a food processor bowl add the avocado, chives, lemon juice, and buttermilk. Process until smooth and then season with salt and pepper.
• Serve up the chili with some of the tequila-pepper salsa and avocado ranch dressing. Garnish with tortilla chips.