Chipotle's Chicken
by Kiano Moju, Alison Roman and Alexis Deboschnek • featured in 4 DIY Chipotle Recipes
Ingredients
for 1 serving
-
1 lb boneless, skinless chicken thighs (455 g) - kosher salt, to taste
- freshly ground black pepper, to tate
-
6 oz chipotle pepper in adobo sauce, 1/2 can, finely chopped (170 g) -
1 tablespoon vegetable oil
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Preparation
- 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!
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Tips
1 of
9
-
estnor2018
If you don’t like spicy this isn’t for you . Combined w pico de gallo and guac its excellent . i made the cilantro lime rice and it paired beautifully . I altered the rice by swapping half the water w broth . I also cooked it like normal rice w salt and oil .
2018-08-12T15:05:07Z Helpful (12) -
skylarfriknpocock
Also fine to use chicken breast.
2018-08-11T03:00:21Z Helpful (12) -
katie_markgraaff
When cooking the chicken do it very hot and fast
2018-07-30T14:54:42Z Helpful (12) -
staceyshmacey
Sooo good! It is a little on the Spicy side. So if you’re not a fan of heat I would add a little less than 1/2 can of chipotle
2018-08-14T02:14:18Z Helpful (9)
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