Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
out to Weights and Measures
ribeyes, baked potatoes, peas
BLT chopped salad
spaghetti and meatballs, soft garlic breadsticks, salad
beef fajitas with corn salsa, black beans, chips+guacamole
crockpot bbq pork ribs, corn on the cob, spicy and sweet cucumber salad
hamburgers and hot dogs on homemade buns, chips, blueberry pie

Wednesday, July 4, 2012

Chipotle Chicken Thighs

chipotle chicken thighsI heavily adapted this recipe from Martha Stewart. Next time, I will try it as her original recipe states and add rice to the pot. It would make for a lovely one pot dish.  I expected it to bring a little more heat with the addition of the chipotles in adobo, next time I may add an additional pepper.  The tomatoes turned out perfectly, even though C and Miss F refused to touch them.  Ah well, more for me.  Martha Stewart rarely disappoints, even with all my changes.
Chipotle Chicken Thighs

1 tablespoon vegetable oil
4 chicken thighs
Coarse salt and ground pepper
½ medium red onion, chopped
2 garlic cloves, coarsely chopped
½ teaspoon ground cumin
2 canned chipotle chiles in adobo, minced
2 large tomatoes, diced large

In a large sauté pan with a lid, heat oil over medium-high. Season the chicken on both sides with ½ teaspoon salt and ¼ teaspoon pepper. Brown the chicken on both sides, about 6 minutes total and then transfer to a plate. Reduce the heat to medium. Add the onion and sauté until soft, about 5 minutes, scraping up any browned bits from bottom of pan. Add garlic, cumin, and chiles; cook until garlic is soft and fragrant, about a minute or so. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, about 3 minutes. Cover, reduce to a simmer, and cook for 45 minutes.
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1 comment:

Elly said...

I've had this recipe pinned for ages but haven't gotten around to making it. Glad to hear you liked it!

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