Abbas Chipotle Chicken Recipes

CHIPOTLE CHICKEN

Steps:

• Fry the onion and garlic in the oil in a deep, wide frying pan until soft. Add the chipotle paste (use 1 tbsp for a mild flavour and 2 tbsp for a hotter, stronger one). Stir and cook for 1 min, then add the tomatoes and cider vinegar. Bring to a simmer and cook for 10 mins with the lid half on. Stir to make sure it doesn't get too dry.
• Add the chicken and cook for 10 mins or until cooked through, turning once. Scatter with coriander and serve with rice and soured cream.

ABBA'S CHIPOTLE CHICKEN

Steps:

• Mix first 8 ingredients in a gallon-size zipper-top bag and seal the bag. Shake the bag to combine the spices thoroughly.
• Cut chicken into 1/2 inch wide strips and place in the bag. Shake the bag to coat the chicken completely. Refrigerate for a minimum of 1hr.
• Heat the skillet over medium heat. Add the chicken pieces and cook until lightly browned on the first side, 4 to 5 minutes. Turn the chicken and cook until no longer pink in the center, another 4 to 5 minutes.
• Serve over rice or salad.

ABBA'S CHIPOTLE CHICKEN, BEANS AND RICE PILAF

Steps:

• In a medium deep-sided skillet with a lid, heat the oil over medium heat. In the meantime soak the lentils in a cup of water.
• Add the chicken and chipotle seasoning, cook until juices run clear, about 6-10 minutes.
• Drain the lentils. Set the chicken aside.
• In the same skillet. Add the onion, garlic, lentils and rice, cook, stirring until softened, about 5 minutes.
• Add the chicken broth, beans, corn, salsa, chili powder and cumin bring to a boil over medium-high heat stirring occasionally.
• Reduce the heat, cover, and simmer until the rice has absorbed most of the liquid, about 25 minutes. Add the remaining chicken broth cover and simmer for an additional 15 minutes.

CHIPOTLE CHICKEN TINGA

Steps:

• Heat the oil in a large non-stick flameproof casserole dish or saucepan. Fry the onions with a pinch of salt for 10 mins, or until softened. Add the garlic and fry for 1 min more. Tip in the chipotle paste, tomatoes and sugar with half a can of water. Sit the chicken thighs in the sauce. Bring to a low simmer and cook, covered, for 20-25 mins, stirring often, until the liquid has reduced slightly and the chicken is cooked through.
• Using two forks, shred the chicken and stir it back through the sauce. Season to taste. If the sauce is too thin, return to the heat and simmer for 5 mins until the sauce has reduced more. To freeze, leave to cool completely and transfer to large freezerproof bags.
• To make the salsa, combine the red onion, tomatoes, lime zest and juice, coriander leaves and stalks. Season to taste. Serve the chicken with the tomato salsa, tortilla chips, guacamole and a scattering of coriander leaves.

COPYCAT CHIPOTLE® CHICKEN

Steps:

• Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers.
• Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
• Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours.
• Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.