Chipotle Chicken Thighs
with chunky guacamole and spinach salad
Ingredients
- Garlic - 1 clove
- Diced tomatoes (14 oz / 397 g can) - 1 can, use tomatoes and juice ((1 can = ~2 cups))
- Chipotle peppers (canned, found usually in adobo sauce) - 1 to 2, chopped
- Adobo sauce (usually found with canned chipotle peppers) - 1 to 3 Tbsp
- Tomato paste - 2 Tbsp
- Apple cider vinegar - 1 Tbsp
- Honey - 2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/2 tsp
- Chicken thighs, bone-in & skin on (enough for Wed) - 8
- Cooking oil - 1 Tbsp
- Avocados - 1, chopped
- Cherry tomatoes - 1/2 pint, chopped
- Cilantro - 1 Tbsp, chopped
- Lime juice - 2 tsp
- Baby spinach - 5 oz
Nutrition Facts
Prep
- Make chipotle sauce - Mince garlic. Combine garlic with tomatoes, chipotles, adobo sauce, tomato paste, vinegar, honey, salt and pepper. Reserve about half for Wednesday's dinner. (Can be done up to 5 days ahead)
- Chicken - Sprinkle skin side with salt and pepper. (Can be done up to 2 days ahead)
- Avocados / Tomatoes / Cilantro / Lime - Prep as directed.
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Make
- Preheat oven to 425F / 218C degrees.
- Heat cooking oil over high heat in a large oven-safe skillet and add chicken skin side down. Cook until the skin is golden brown ~2 to 3 minutes. Flip and cook the other side for 2 to 3 minutes. (NOTE: If your pan cannot fit all of the thighs comfortably, brown the in batches. Chicken will not brown properly if the pan is crowded.) Turn off the burner and transfer chicken to a plate. Discard any cooking oil / grease from the skillet.
- Add chipotle sauce to skillet (remember to save about half of the sauce for Wednesday!) and top with chicken, skin-side up. Bake for 12 to 15 minutes until chicken is firm and juices run clear when pricked.
- Assemble salad by combining avocado, tomatoes, cilantro and lime. Mash gently with a fork. Season with some salt and pepper. Serve over spinach.
- Serve chicken thighs with chipotle sauce spooned over top and salad on the side! (Remember to save half the chicken thighs and roughly half of the chipotle sauce for Wednesday night.)
- To get a head start on Wednesday's dinner, shred the chicken (discard bones and skin). Toss with remaining half of chipotle sauce.
Nutrition Facts
Reviews
Ratings
67 reviews
Second time making this and just as good! VERY spicy sauce but I like it. Definitely nice to have the skin on the chicken.
0 HelpfulServed guacamole with chips instead of salad. I used chicken breasts just because that's what I had, and they still seemed dry and somewhat flavorless.
0 HelpfulI love how fresh this tastes! It was a bit lengthy to put together the first time around, but if I had done the prep, it woolen't have been. I used 2 peppers and 4.5 T of adobo sauce. Perfection! I wish it wasn't so filling/satisfying because I want to eat it all up now! I used brown rice which I don't really care for, but didn't even noticewith this recipie. Yum.
0 HelpfulThe spiciness was a little heavy for me, so I will probably just use one chipotle pepper next time. Will probably also substitute chicken breast instead of thighs.
0 HelpfulSalad was so yummy. I'm adding it to our staple! The chicken was great but I'd suggest doubling it for 2 thighs per adult.
0 Helpful