CHICKEN IN CHIPOTLE SAUCE WITH POTATOES
Prepare Chicken in Chipotle Sauce with Potatoes for a simple dinner entrée. This chicken in chipotle sauce is great for busy weeknights or weekends!
Provided by My Food and Family
Categories Chicken
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Blend first 4 ingredients in blender until smooth.
- Cook chicken in Dutch oven or deep large skillet on medium heat 3 min. on each side or until browned on both sides. Remove from pan; discard pan drippings. Add potatoes and onions to pan; cook 3 min., stirring frequently. Return chicken to pan. Add chipotle sauce; stir to evenly coat. Cover.
- Cook on low heat 20 min. or until chicken is done (165ºF) and potatoes are tender. Top with cilantro.
Nutrition Facts : Calories 330, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 105 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g
CHIPOTLE CHICKEN WITH DUMPLING NOODLES & POTATOES
This very filling dish is a cross-breed between my Chipotle Chicken with Hominy and Black Beans and an old family favorite beef and noodle dish handed down many generations we call Popeye. Popeye add ins are chunks of potato the last 30 minutes of simmering or cooked Navy Beans [actually you can add any kind of beans you like that are rinsed, or change up combinations]. Same with this dish.
Provided by Carol Reams @CarolReams
Categories Chicken
Number Of Ingredients 10
Steps:
- In a large, heavy walled, pan with well fitting lid, put your whole chicken, breast side down, and the giblets, into the pan and season with Adobo powder. Add water until just the back of the chicken is not covered. Place lid, and boil chicken on high, adding water as needed, until the bird falls apart when poked with a cooking spoon. About 45 minutes. [You could substitue boneless chicken breasts to save time, and use chicken broth to get a rich broth.]
- Use a slotted spoon to pull out all meat and bones, and giblets out of the broth, let cool on a platter. I had left about 1/4 of the pans height broth still in the pan, added 1 tea kettle worth cold water. Add more Adobo powder if needed and grind black pepper corns over the broth, add the minced garlic and chopped cilantro and onions and chipotle peppers. Bring broth back up to a boil.
- Break apart the chicken into the broth carefully, slice up the giblets if you'd like into the pot, remove the frozen dumpling sticks from freezer, work quickly to snap them of into pieces about 1" long into the broth [if they start thawing they stick together]continue cooking at a slow boil until the dumplings have cooked where they are plumping, adding small amounts of water to keep some liquid in the pan. You don't need to put the lid back on the pan. This takes about 30 minutes.
- Add the chunks of potatoes carefully, and turn heat down to a simmer and cook until potatoes are done and most of the liquid is cooked down. Serve after letting pot cool down a little.
CHIPOTLE CHICKEN SOUP WITH CORNMEAL DUMPLINGS
Steps:
- In a small bowl, mash half the beans. Transfer mashed and remaining beans to a Dutch oven. Add the tomatoes, broth, water, cumin and chipotle pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add chicken., In a small bowl, combine the egg, egg white, muffin mix and baking mix; stir in milk. Drop by tablespoonfuls onto simmering soup. Cover and simmer until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering), 10-12 minutes. Ladle soup into bowls. Sprinkle each serving with cilantro if desired.
Nutrition Facts : Calories 356 calories, Fat 7g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 808mg sodium, Carbohydrate 48g carbohydrate (13g sugars, Fiber 5g fiber), Protein 24g protein.
CHIPOTLE'S CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, kosher salt, freshly ground black pepper, chipotle pepper in adobo sauce, vegetable oil
Provided by Kiano Moju
Categories Dinner
Yield 1 serving
Number Of Ingredients 5
Steps:
- On a cutting board, season the chicken all over with salt and pepper.
- Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.
- Refrigerate for at least 2 hours, up to overnight.
- Heat the oil in a large skillet over medium-high heat.
- Add the chicken and cook until golden brown, 4 minutes per side.
- Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
- Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.
- Enjoy!
CHIPOTLE PULLED CHICKEN
At our house, low-and-slow recipes have to have kid and husband appeal, plus good marks for nutrition. This chipotle chicken wins in both categories. Use leftovers for zippy barbecue pizzas or burritos. -Tamra Parker, Manlius, New York
Provided by Taste of Home
Categories Lunch
Time 3h15m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a 3-qt. slow cooker, combine the first 14 ingredients; add chicken. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer should read at least 165°)., Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Using tongs, place chicken mixture on bun bottoms and if desired, top with pickle slices. Replace tops. Freeze option: Freeze cooled meat mixture and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 298 calories, Fat 5g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 1031mg sodium, Carbohydrate 39g carbohydrate (18g sugars, Fiber 1g fiber), Protein 24g protein.
CHIPOTLE CHICKEN
Keep a jar of smoky chipotle chilli paste in your cupboard, to add a kick to a healthy chicken stew
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 286 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 0.64 milligram of sodium
COPYCAT CHIPOTLE® CHICKEN
Just a small amount of effort for this delicious and healthy meal. You can use this chicken for tacos, burritos, burrito bowls, or fajitas. Just add your favorite toppings such as lettuce, salsa, rice, beans, cheese, or sour cream. Enjoy!
Provided by RainbowJewels
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 18h15m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 293 calories, Carbohydrate 5.8 g, Cholesterol 88.3 mg, Fat 18.7 g, Fiber 2.1 g, Protein 24.9 g, SaturatedFat 4.7 g, Sodium 526.1 mg, Sugar 0.3 g
CHICKEN SOUP WITH POTATO DUMPLINGS
Our family calls this comforting, old-fashioned soup our "Sunday dinner soup" because it's almost a complete dinner in a bowl. You'll love the flavor!-Marie McConnell, Shelbyville, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute onion in oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the broth, chicken, celery, carrots and sage. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender., In a small bowl, combine the dumpling ingredients. Drop heaping tablespoonfuls of batter onto simmering soup. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).
Nutrition Facts : Calories 354 calories, Fat 14g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 1774mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein.
CHICKEN AND NOODLES WITH DUMPLINGS
This is truly a comfort dish. The dumplings really make the dish special. Your hungry crowd with love it.
Provided by Christine Bettiga
Categories Stew
Time 2h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Bring to a boil in a large kettle 6 qts water, add salt and spices.
- When the water is boiling add chicken, celery, onion, garlic and vinegar and Worcestershire.
- Cover and cook at least 1 hour.
- Remove chicken and set aside to cool.
- Remove broth from heat.
- Cooke noodles in a pot of boiling, lightly salted water. Cook according to package instructions. Drain and set aside.
- When the chicken is cool, clean off skin and bones and shred meat.
- Salt and pepper meat and set it aside.
- When broth is cool, skim off fat and discard.
- In a dutch oven or deep skillet, heat butter.
- Add flour and stir, adding small amounts of chicken broth to thicken.
- Add soup and 1 cup of chicken broth. Make your dumplings now.
- Add noodles, chicken and vegies.
- Cover and lower heat to simmer approximately 20-25 minutes.
- Add dumplings to the top of the dish and cover.
- Simmer for approximately 10 minutes.
- If you don't have enough broth to cook dumplings add more broth.
- Put the remaining broth into freezer containers and freeze for use later.
CHIPOTLE SWEET POTATO & BLACK BEAN STEW WITH CHEDDAR DUMPLINGS
Enjoy this filling sweet potato and black bean stew as a budget-friendly midweek meal. Served with moreish cheddar dumplings, it's great for feeding a crowd
Provided by Esther Clark
Categories Dinner, Main course
Time 1h
Number Of Ingredients 10
Steps:
- Heat a glug of vegetable oil in a large flameproof casserole over a medium heat. Add the onion and a pinch of salt and cook for 7 mins until softened. Tip in the squash and sweet potato and fry for a few minutes before adding the tomatoes, beans and 250ml water. Stir through the chipotle paste and season to taste. Pop a lid on the dish and gently simmer over a low to medium heat for 25 mins or until reduced and the sweet potato is soft.
- Heat the oven to 200C/180C fan/ gas 6. Mix the flour with ½ tsp salt. Add the butter and rub together with your fingers until the mixture resembles fine breadcrumbs. Stir in the grated cheddar then quickly mix in 4 tbsp cold water. Roll the mixture into eight balls. Put the dumplings on top of the stew and place, uncovered, in the oven for 15-20 mins, or until puffed up and light golden brown. Serve the stew with the sliced jalapeño scattered on top, if you like.
Nutrition Facts : Calories 547 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 12 grams sugar, Fiber 15 grams fiber, Protein 18 grams protein, Sodium 1.5 milligram of sodium
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