eans are cooking, prepare the chipotle adobo sauce: In a heavy bottomed
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
ll marinade ingredients together, except chicken, to a food processor and
dd tomatoes, corn, parsley, chipotle, and chicken and simmer, stirring occasionally, about
4 sliced garlic cloves, and chicken in a large saucepan. Cover
To prepare Sun Dried Tomato & Chipotle Pesto: Place all the ingredients
FOR THE CHICKEN: Slice the chicken breasts across the grain into
d excess fat from chicken. Marinate chicken in adobo marinade, Recipe #315561, for 8
ix to combine. Add the chicken wings and mix well to
p chicken and add cumin, taco seasoning salt + pepper, paprika, and Adobo
edium high heat.
Cut chicken breasts into slices about a
leaning.
Mix minced pepper, adobo, lime juice,garlic, oil and
hile rice cooks, make the chicken.
Heat large skillet over
Stir the sour cream and chipotle together, and drizzle over the
pulse the sun-dried tomatoes, chipotle, adobo sauce, water, oil, vinegar, mustard
Combine honey, soy sauce, black pepper, chipotle chilies,olive oil and lime juice in blender; process until emulsified. Add salt to taste.
Place chicken and one-half of the marinade in a resealable bag; marinate 4 hours or overnight. Remove chicken from marinade and thread onto soaked skewers. Discard used marinade. Cook chicken skewers on a hot grill; baste once after turning. Serve with any unused marinade and your favorite side dish.
Makes 6 servings.
Toss chicken wings with cornstarch.
In a saucepan, heat oil to 375 degrees Fahrenheit.
Add chicken; cook until crisp.
Mix together the raspberry preserves, chipotle puree, and melted butter. Add cilantro.
Toss fried chicken in raspberry preserves mixture.
Serve chicken with bleu cheese dressing.
b>chipotle peppers, buttermilk, egg, cornstarch, salt and pepper.
Cut the chicken
br>Chop 2 of your adobo peppers into little pieces and