Thursday, June 2, 2011

chicken thighs in chipotle kitchen! kitchen!

Chicken Thighs in Chipotle Sauce
Deboned chicken thighs simmered in chipotle sauce is
gloriously delicious. You would be wanting to bag
the leftover to take home......but wait...
you are home!!!!

Simple ingredients:

10-12 chicken thighs - deboned (you may remove the skin)
Season the chicken parts with the Amazing Dry Rub - see Sept. 1, 2010 posting for recipe.
On a large baking sheet- bake the chicken thighs in a 400F preheated oven for 10 minutes and brown by broiling the top for another 10 minutes (this beats browning in oil) then set aside.

*I always have a stock of cans of chipotle in adobo sauce - 2-3 chipotle pcs. will go a long way. The rest I put in a jar or small plastic container to store in the refrigerator for my next date with it.
1 medium onion diced
3-4 cloves of garlic smashed
Olive oil
2-3 squirts of tomato paste (get the one in a tube)
Kosher salt
3-4 cardamon pods - smashed
4 plum fresh tomatoes- diced
2-3 pcs. of chipotles chopped (make sure to include some of the sauce marinade in the can).
Sautee the onions and garlic in a hot pan with olive oil until translucent and the swirling aroma is making you want to join in.
Add the dice tomatoes; cardamon pods; tomato paste; chipotle and a pinch of salt. Add 1/4 cup of broth or water and simmer for a few minutes. Add the chicken thighs and 1/2 a teaspoon of sugar to tone down the acidity and let simmer for another 15-20 minutes until chicken is cooked. Taste to correct seasoning.
*Serve over rice or potatoes and a side dish of cucumber or green salad.*

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