chicken, mexican style
i have quite a few recipes for chicken dishes that i rotate quite often that i figured it was time to find for a new one. the story about how i found this recipe started during my SF trip when i watched rachael ray's week in a day show on the cooking channel. it looked and sounded so delicious that i wanted to try it out..
big selling point for me was probably the chipotle (i love the smokiness!). and perhaps the chorizo and guacamole. admit it, doesn't it sound yummy? when ryan and i got back to folsom, i googled for chipotle chicken thighs with chunky guacamole recipe to make that for our dinner. then a repeat performance a week later in chicago because i enjoyed the flavors and thought i might share it with you guys :) it's a lil tedious but it's like a one pot meal which i think is worth it.
it starts off with a dutch oven pot - which i think it's a must have in the kitchen. retains heat really well, perfect for braising, stews and one pot meals such as this. i love my dutch oven pot which was my christmas present two years ago. ryan didn't have one so we actually went to the store to get one but i digress :p
as chef anne burrel always mentions on foodnetwork: mise en place is important. i usually try to get the chopping and stuff done before cooking just so i have everything ready. that included carrots, onions, garlic, thyme, chorizo and chipotle.
the next step was to season the chicken thighs (bone-in, skin on) with paprika, salt and pepper (the essentials) then they were seared in a very hot dutch oven. it's important to have a dutch oven screaming hot to give the chicken pieces that good skin sear and such. the chicken were moved onto a plate (don't need to cook all the way through just yet).
the chorizo was sauteed to extract some of that spiciness/smokiness which would flavor the rest of the dish and was transferred to a plate with a slotted spoon. the oil remained was then used to saute the other ingredients for a few minute, covered.
i used the san marzano tomatoes since i've heard several times on the food network how awesome they are. it was brought to a bubble and then the meats were added back into the pot. for a make-ahead meal, it should be cooled completely and stored in fridge.
but i decided to have it fresh, so i just added the chicken stock and let it simmer for another few minutes to make sure the chicken was cooked through. and i made guacamole on the side which involved chopping ingredients and mixing them together which is simple. :)
my verdict i liked it. i loved the slight spiciness and the smokiness of chipotle of the dish which is balanced by the flavors of the tomatoes and the sweetness of the onions and carrots. the creamy and citrus-y guacamole acted as a palate cleanser and was a nice burst of freshness in between bites of succulent chicken.
there are so many options what you could pair it with: typically with tortilla because it just goes better with guacamole but there is also toasted crusty bread, rice or even pasta - whatever the preference is, it is still pretty delicious.
so you get your carbs, veges and protein in a single dish. i absolutely love one pot meals! this recipe is the type where it tastes better the longer it sits in the sauce and the multiple reheating, similar to coq au vin. try this out if you'd like to break out of your regular chicken routine :)
you can find the recipe here.
chipotle chicken thighs with chunky guacamole
by rachael ray
ingredients | chipotle chicken thighs
- 8 pieces bone-in chicken thighs
- smoked sweet paprika or paprika
- salt and freshly ground black pepper
- 2 tbs extra virgin olive oil
- 1/4 to 1/3 lb chunk spanish chorizo, casing removed and crumbled or chopped
- 1 large carrot, peeled, chopped
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons chopped fresh thyme leaves
- 1 chipotle pepper in adobo, seeded and finely chopped
- 1 tbs adobo sauce
- 1 (15oz) can crushed tomatoes
- 1 cup chicken stock
- tortilla or bread, for mopping
- 2 slightly under-ripe avocados
- 2 limes or 1 large ripe lemon, juiced
- salt
- 1 small red or green chile pepper, seeded and very thinly sliced
- 1 vine-ripe tomato, seeded and coarsely chopped
- 1/4 cup coarsely chopped flat-leaf parsley
- 1/2 small red onion, chopped or thinly sliced
- season chicken with paprika, salt and pepper, to taste
- heat the extra virgin olive oil, a couple of turns of the pan, in a dutch oven or large high-sided skillet with a lid
- add the chicken and brown on all sides
- remove the chicken to a plate and spoon off the excess fat
- add the chorizo and brown a couple of minutes, then remove it to a plate
- stir in the carrots, onions, garlic, thyme and chipotle, and cover the pot
- reduce heat a bit, and cook for seven to eight minutes, stirring occasionally
- add the tomatoes and bring to a bubble
- add the chicken adn teh chorizo back to the pot and simer to 7 to 8 minutes more to cook through
- cool completely and store in the refrigerator for a make-ahead meal
- to reheat, add 1 cup of stock to the chicken in a dutch oven pot and cover with a lid
- cook over medium heat, until sauce bubbles, then gently stir and simmer uncovered for 10 minutes
- heat the tortillas or bread
- halve and gently dice the avocados into large chunks
- add them to a small bowl and douse with the lime juice
- season with salt, to taste and lightly mash
- serve the chicken with a mound of avocado, tomatoes, parsley and onions
- serve with tortillas or bread, for mopping
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