Caramelized Chipotle Chicken Recipes

CARAMELIZED CHIPOTLE CHICKEN

Steps:

• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook garlic, stirring constantly, until golden, then transfer with a slotted spoon to a plate. Reduce heat to medium and cook onions, stirring occasionally, until golden-brown, about 15 minutes.
• Add garlic and remaining ingredients, except chicken, to skillet with 1 teaspoon salt and 1/2 teaspoon pepper and simmer, stirring occasionally, until sauce is slightly thickened, about 25 minutes.
• Preheat oven to 450°F with rack in middle.
• Coat chicken with half of sauce, then roast, skin side up, in a 17-by 11-inch heavy 4-sided sheet pan 25 minutes. Remove from oven and brush with remaining sauce, then continue roasting until chicken is cooked through and well browned in spots, 20 to 25 minutes more.

CARAMELIZED CHIPOTLE CHICKEN

Steps:

• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook garlic, stirring constantly, until golden, then transfer with a slotted spoon to a plate. Reduce heat to medium and cook onions, stirring occasionally, until golden-brown, about 15 minutes.
• Add garlic and remaining ingredients, except chicken, to skillet with 1 teaspoon salt and 1/2 teaspoon pepper and simmer, stirring occasionally, until sauce is slightly thickened, about 25 minutes.
• Preheat oven to 450°F with rack in middle.
• Coat chicken with half of sauce, then roast, skin side up, in a 17-by 11-inch heavy 4-sided sheet pan 25 minutes. Remove from oven and brush with remaining sauce, then continue roasting until chicken is cooked through and well browned in spots, 20 to 25 minutes more.

CHIPOTLE BRAISED CHICKEN

Steps:

• Cook onion, garlic, and bay leaf in butter and 1/2 tablespoon oil with 1/8 teaspoon salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until onion is beginning to brown, about 10 minutes. Transfer to a plate.
• Pat chicken dry and season with 1 teaspoon salt. Brown chicken in remaining tablespoon oil in 2 batches, 5 to 6 minutes per batch, transferring to a plate as browned.
• Discard all but 2 tablespoons fat from skillet, then stir in chile powder and onion mixture and cook, stirring, 1 minute. Stir in water and bring to a simmer, scraping up brown bits.
• Add chicken and cook, covered, over low heat, turning chicken once, until just cooked through, 25 to 30 minutes. Transfer chicken and onions with a slotted spoon to a platter. Skim off and discard fat from sauce, then boil until slightly thickened. Stir in lime juice and cilantro and spoon sauce over chicken.