Chipotle Chicken Thighs

I 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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