Sunday, September 29, 2013

Similar, Yet Different

This recipe bears a strong resemblance to another recipe I recently posted which you can find here. However, they are both great pantry recipes and just different enough, so I thought I would give it a go. Well, just as the first one was tasty, so was this one. A great recipe to have on hand when you don't know what you want to cook for dinner.

Chipotle Chicken


4 pounds bone-in, skin-on chicken breast halves (about 2 3/4 pounds)
Salt and pepper
2 tablespoons vegetable oil
1 medium yellow onion, thinly sliced
4 cloves garlic, coarsely chopped
1 1/2 teaspoons ground cumin
1 chipotle pepper in adobo sauce, chopped
1 can (28 ounces) whole peeled tomatoes, coarsely chopped
Cooked rice, for serving


Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over medium-high. In batches, if necessary, cook chicken skin side down until browned, about 7 minutes. Transfer to plate.

Reduce heat to medium. Add onion and saute until soft and translucent, about 5 minutes, scraping up any browned bits from pot. Add 2 tablespoons water.

Add garlic, cumin, and chipotle; cook until garlic is soft and fragrant, about 2 minutes. Add tomatoes, season, and bring to a simmer; cook five minutes, breaking tomatoes down with wooden spoon. Return chicken and any accumulated juices to pot; bring to a simmer, cover, and cook until chicken is cooked through, about 15 minutes. Serve over rice.

Source: Everyday Food, March 2013. You can find the recipe here.

Notes: I used boneless, skinless chicken breasts and I cut them into cubes just to see if I liked it better this way. I think it worked well this way, but I might shred the chicken in the future. This was a good, basic, tasty recipe.

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