Chipotle Chicken Thighs
with chunky guacamole and spinach salad

Name: Chipotle Chicken Thighs
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 clove Garlic; 1 can Diced tomatoes (14 oz / 397 g can), use tomatoes and juice ((1 can = ~2 cups)); 1 to 2 Chipotle peppers (canned, found usually in adobo sauce), chopped; 1 to 3 Tbsp Adobo sauce (usually found with canned chipotle peppers); 2 Tbsp Tomato paste; 1 Tbsp Apple cider vinegar; 2 tsp Honey; 1/2 tsp Salt; 1/2 tsp Black pepper; 8 Chicken thighs, bone-in & skin on (enough for Wed); 1 Tbsp Cooking oil; 1 Avocados, chopped; 1/2 pint Cherry tomatoes, chopped; 1 Tbsp Cilantro, chopped; 2 tsp Lime juice; 5 oz Baby spinach

Active: 25 min Total: 40 min

Original GF Paleo Vegetarian

Chipotle, with its smoky spice, adds tons of flavor to oven-roasted chicken thighs. This recipe is so tasty that we've doubled it so you'll have leftovers to top tostadas on Wednesday!

Dependency

Tostadas with Chipotle Chicken

Ingredients

Metric

Servings:

Chipotle Chicken Thighs:

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

Chunky Guacamole Spinach Salad:

Avocados - 1 , chopped
Cherry tomatoes - 1/2 pint , chopped
Cilantro - 1 Tbsp , chopped
Lime juice - 2 tsp
Baby spinach - 5 oz

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.

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