Chicken In Chipotle Sauce With Potatoes Recipes

BAKED CRUNCHY CHIPOTLE RANCH CHICKEN WITH POTATOES

Steps:

• Position two racks near the center of the oven and preheat the oven to 425ºF. Line one of the baking sheets with parchment paper. Spray the other baking sheet with just a little cooking spray, set aside.
• chicken: mince the chipotle pepper. One pepper will yield a mild flavor, two will make it spicy. Add the chipotle peppers, 1 tablespoon of adobo sauce, and 2 tablespoons of ranch seasoning to a medium bowl with the sour cream and whisk to combine. Place the panko in a shallow baking dish. Dip each of the chicken tenders in the sour cream mixture, then dredge in the panko and place the tenders on the parchment lined baking sheet. Spray the chicken with cooking spray, this will help crisp up the breadcrumbs.
• potatoes: place the quartered potatoes in a large bowl, drizzle with 2 tablespoons of oil, 2 tablespoons of ranch seasoning, and 1 tablespoon of adobo sauce. Toss to combine. Spread the potatoes out onto the other baking sheet.
• bake: bake the chicken and potatoes for 16- 20 minutes carefully flipping halfway through. When you flip the chicken, be sure to spray the other side with cooking spray as well. The chicken is done when the inside temperature reads 165ºF . Depending on the size of the potatoes, they may require a few extra minutes in the oven. Mine were done in 20 minutes along with the chicken.

WHITE SAUCE

Steps:

• In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
• Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.

CHIPOTLE CHICKEN

Steps:

• 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 5 minutes, breaking tomatoes down with a 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.

CHICKEN IN CREAMY CHIPOTLE SAUCE

Steps:

• Preheat oven to 375 degrees.
• Place the chicken pieces in a roasting pan. Brush with melted butter, using it all. Season with salt, pepper, chili powder and onion powder to taste. Bake for 15 minutes. Turn chicken over and cover loosely with foil. Bake until chicken is no longer pink in center, about 20 minutes longer.
• Meanwhile, in a blender, mix the chipotle chiles and adobo, the evaporated milk and the flour. Melt the butter in a medium saucepan. Add the blended mixture and cook over low heat, stirring constantly. Bring to a boil.Season with salt to taste. Remove from heat once the sauce has thickened.
• Remove chicken from oven and let rest 5 minutes covered with the foil.
• Place chicken in individual serving plates and spoon sauce to cover. Serve.

CHIPOTLE ROASTED CHICKEN WITH POTATOES

Steps:

• Preheat oven to 400°F. Line large shallow roasting pan with foil; spray foil with no stick cooking spray
• Mix chipotle chile pepper, oregano, paprika, cumin, garlic powder and sea salt. Toss potatoes with oil and 1 teaspoon of the spice mixture in large bowl. Spread potatoes on half of the baking pan.
• Mix brown sugar with remaining spice mixture. Rub onto chicken pieces, including under the skin. Arrange chicken, skin side up, on other half of baking pan. Loosely cover with foil
• Bake 40 minutes; remove foil. Turn and rearrange potatoes. Bake, uncovered, 20 minutes longer or until chicken is cooked through and potatoes are tender. Garnish with cilantro

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.

CHIPOTLE BBQ CHICKEN WITH POTATOES AND ONIONS

Steps:

• Heat grill to medium-low heat.
• Cut out back bone from each chicken with kitchen shears or sharp knife. Open chickens butterfly-style.
• Mix barbecue sauce, peppers and garlic until blended. Combine potatoes and onions in medium bowl. Add 1/3 cup barbecue sauce mixture; toss to coat. Spoon onto 4 sheets heavy-duty foil; fold to make 4 packets.
• Grill chickens 15 min.; turn. Add packets; grill 25 to 30 min. or until chickens are done (165ºF) and vegetables are crisp-tender, turning occasionally and brushing chicken with remaining barbecue mixture for the last 15 min. Cut slits in foil to release steam before opening packets. Cut up and serve one of the chickens with the cooked vegetables. Cool remaining chicken, then cover and refrigerate to use to prepare BBQ Chicken Arepa Melts another night.