a simple lifestyle blog
I could take this chicken out for a night on the town. I could show this chicken a nice time.
I could make this chicken my mistress and put her up in my penthouse apartment nearby with an initially suspicious, but ultimately very kind and helpful hotel manager and unlimited access to my credit cards.
Which brings us to the main event!
Homemade Chipotle Chicken
Here’s what you’ll need
Here’s what you’ll do
Place the dried ancho chiles in a bowl and cover with boiling water. Let soak for 20 minutes making sure to hold them under the surface of the water.
Once the chiles have soaked, remove the stems and slice them open. Run them under water to wash out the seeds.
Open the can of chipotle peppers and squeeze the adobo sauce out of them into a separate bowl and set aside. You may use the peppers in a different recipe or just toss them.
Coarsely chop the onion.
Place cleaned out ancho chiles, adobo sauce, onion, minced garlic, cumin, oregano, salt, pepper and canola oil into your food processor.
Blend the ingredients thoroughly until you have a paste-like consistency.
Put your chicken breasts or thighs into a gallon size plastic bag along with about 3/4 to 1 cup of the marinade. The remaining marinade can be frozen for later use.
Seal the bag WELL and shake until all chicken is thoroughly coated.
Place the bag of marinating chicken in the fridge for 45 minutes.
Turn your oven on to BROIL.
After the chicken has marinated for 45 minutes, place it in a baking dish coated with oil or cooking spray.
Broil chicken for 8-9 minutes and then flip it over and continue broiling for additional 8-9 minutes.
Cut into the thickest part of the chicken to make sure it has cooked all the way through, if so, place on cutting board and chop into small pieces.