Monday, January 17, 2011

Carmelized Chipotle Chicken

I was not expecting to like this meal as much as I did. Traditional barbecue flavors are not something I am drawn too, however the smokey, spicy flavor of this chicken was surprisingly delicious. If you've never tried chipotles in adobo sauce I encourage you to try this recipe. The chipotles give off a smokey flavor with quite a bit of heat, but the flavor is mellowed out by the additional ingredients. I served this with simple basmati rice which also helped tame the spicy flavors.

While this dish has a couple steps and may appear time consuming, it is not all hands-on so you have the ability to get other things done while sauce simmers/chicken bakes.

Caramelized Chipotle Chicken
Source: Pink Parsley, adapted from Gourmet, September 2009
  • 1.5 tbls extra virgin olive oil
  • 4 large garlic cloves, thinly sliced
  • 1 onion, chopped
  • 1/2 cup ketchup
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon packed brown sugar
  • 2 Tablespoons chopped chipotle chiles in adobo
  • 1/2 Tablespoon Worcestershire sauce
  • 1 Tablespoon cider vinegar
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 3-4 boneless, skinless chicken breasts
Heat oil in a 12-inch heavy oven-proof skillet over medium-high heat until oil is shimmering. Cook garlic, stirring constantly, until golden, then transfer to a plate with a slotted spoon. Reduce heat to medium and cook onion until golden brown, about 15 minutes, stirring occasionally.

Preheat oven to 450.

Add the garlic and remaining ingredients, up to chicken, to skillet. Bring to a simmer, stirring occasionally, and continue cooking until sauce is slightly thickened, 15-20 minutes.

Reserve half of sauce and set aside. Add chicken to skillet and coat chicken with remaining sauce in pan. Bake chicken 15 minutes. Remove from oven and brush with reserved sauce; continue to cook until chicken is cooked through, 10-15 minutes.


No comments: