Chipotle Chicken Thighs With Chunky Guacamole Recipes

CHIPOTLE CHICKEN GUACAMOLE SUB

Steps:

• Slice the roll in half lengthwise. Lay roll on a clean, flat work surface. Spread guacamole evenly over both sides of the roll. Add the cheese first, followed by the chicken and jalapeno slices. Sprinkle pico de gallo over the top and crown sandwich with top of the roll.

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!

CREAMY CHIPOTLE CHICKEN THIGHS WITH SAUTEED SQUASH

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.

GUACAMOLE CHICKEN MELT

Steps:

• Preheat oven broiler, and set the oven rack about 6 inches from the heat source.
• Heat the butter and olive oil in a skillet over medium heat, and pan-fry the chicken breasts for about 10 minutes per side until no longer pink on the inside and golden brown on the outside, sprinkling each side with Creole seasoning.
• Scoop the avocados into a bowl, and mash them with the lime juice, tomato, onion, garlic powder, salt, and pepper.
• Spoon about 1/3 cup of guacamole onto each chicken breast, top with a slice of pepper jack cheese, and broil for 2 to 4 minutes, until the cheese is melted and bubbling.

CHIPOTLE CHICKEN TACOS WITH POTATOES AND GUACAMOLE

Steps:

• Begin filling:
• Preheat broiler.
• Soak ancho chiles in boiling water (1 cup), 5 minutes.
• While chiles soak, broil tomatoes, onion slice, and garlic on a foil-lined rimmed baking sheet 3"-4" from heat, turning once, until lightly charred, 5-7 minutes.
• Drain chiles, discarding soaking liquid, and add to blender with tomatoes, onion, garlic, chipotles with sauce, cumin, 1/2 teaspoon salt, and cold water (2 tablespoons). Purée until smooth.
• Heat tortillas:
• Preheat oven to 350°F. Wrap 2 stacks of tortillas in foil; warm in oven while finishing filling.
• Boil potatoes:
• Cook potatoes in a 3- to 4-quart pot of well-salted boiling water until just tender but not falling apart, 5-7 minutes. Drain.
• Finish filling:
• Coarsely grind chicken in a meat grinder or food processor (or use pre-ground meat).
• Heat oil in a 12" heavy skillet over medium-high heat until it shimmers. Add chile purée (it will splatter) and cook, stirring, 4 minutes (sauce will thicken).
• Add ground chicken and cook, stirring and breaking up clumps, 1 minute. Cover skillet and reduce heat; simmer, stirring occasionally, until chicken is cooked through, about 4 minutes.
• Gently stir in potatoes and reheat.
• Serve chicken and potatoes with warm tortillas and accompaniments.

CHIPOTLE CHICKEN THIGHS WITH CHUNKY GUACAMOLE

Steps:

• Season chicken with paprika and salt and pepper, to taste. Heat the extra-virgin olive oil, a couple of turns of the pan, in a Dutch oven or large high-sided skillet with a lid. Add the chicken and brown on all sides. Remove the chicken to a plate and spoon off the excess fat. Add the chorizo and brown a couple of minutes, then remove it to a plate. Stir in the carrots, onions, garlic, thyme and chipotle, and cover the pot. Reduce heat a bit, and cook for 7 to 8 minutes, stirring occasionally. Add the tomatoes and bring to a bubble, then add the chicken and the chorizo back to the pot and simmer for 7 to 8 minutes more to cook through. Cool completely and store in the refrigerator for a make-ahead meal.
• To reheat, add 1 cup of stock to the chicken in a Dutch oven and cover with a lid. Cook over medium heat, until the sauce bubbles, then gently stir and simmer uncovered for 10 minutes.
• Heat the tortillas or bread and set aside.
• Halve and gently dice the avocados into large chunks. Add them to a small bowl and douse with the lime juice. Season with salt, to taste, and lightly mash.
• Arrange the chicken in shallow bowls topped with sauce and a mound of avocado, tomatoes, parsley and onions. Serve with tortillas or bread, for mopping.

CHIPOTLE CHICKEN THIGHS

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.

CHIPOTLE CHICKEN THIGHS WITH CHUNKY GUACAMOLE RECIPE

Steps:

• Season chicken with paprika and salt and pepper, to taste. Heat the extra-virgin olive oil, a couple of turns of the pan, in a Dutch oven or large high-sided skillet with a lid. Add the chicken and brown on all sides. Remove the chicken to a plate and spoon off the excess fat. Add the chorizo and brown a couple of minutes, then remove it to a plate. Stir in the carrots, onions, garlic, thyme and chipotle, and cover the pot. Reduce heat a bit, and cook for 7 to 8 minutes, stirring occasionally. Add the tomatoes and bring to a bubble, then add the chicken and the chorizo back to the pot and simmer for 7 to 8 minutes more to cook through. Cool completely and store in the refrigerator for a make-ahead meal. To reheat, add 1 cup of stock to the chicken in a Dutch oven and cover with a lid. Cook over medium heat, until the sauce bubbles, then gently stir and simmer uncovered for 10 minutes.

CHIPOTLE-LIME CHICKEN THIGHS

Steps:

• Place garlic on a cutting board; sprinkle with salt. Using the flat side of a knife, mash garlic. Continue to mash until it reaches a paste consistency; transfer to a small bowl., Stir in the lime juice, pepper, adobo sauce and chili powder. Gently loosen skin from chicken thighs; rub garlic mixture under skin. Cover and refrigerate overnight., On a lightly oiled grill rack, grill chicken, covered, over medium-low heat for 20-25 minutes or until a thermometer reads 170°-175°, turning once. Remove and discard skin before serving.