Chipotles Chicken

Contributed By: Terry Borden

Ingredients:

1 lb boneless, skinless chicken thighs
kosher salt, to taste
freshly ground black pepper, to tate
6 oz chipotle pepper in adobo sauce, finely chopped
1 tablespoon vegetable oil

Method:

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 to 3 minutes, until all pieces are browned.

Helpful Hints:

Makes 1 serving.


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