Tuesday, April 10, 2012

Chipotle Citrus Chicken



I came up with the following recipe after having one of my mother’s pork tenderloin recipes. Although I loved her dinner, I knew I had to modify her recipe because I don’t cook pork often in my home. I figured I would use chicken instead of pork and create a sauce that would be sweet, savory, and spicy. Sound familiar?! Prior to getting down to business in my kitchen, I wrote down a list of ingredients that I could possibly mix together. Let me tell you….experimenting in the kitchen can turn out to be exspensive! But after all said and done, I feel that I created what is a kickin’ sauce! You’re going to love this sauce for two reasons: for one, the sauce can be made and frozen for later use and this dish is even better the second time around. Imagine that! A dish so good, it’s even better as leftovers!! And may I add that it presents itself quite beautifully. Enjoy!


Chipotle Citrus Chicken
Serves 4

1 cup orange juice
3 tablespoons ketchup
1 red pepper, sliced
½ onion, sliced
1 garlic clove, minced
1 teaspoon dry parsley
1 teaspoon organic chicken broth seasoning
½ teaspoon salt
1 chipotle pepper in adobo sauce
2 tablespoons olive oil
4 chicken breasts
2 large potatoes, peeled and cut into quarters
3 carrots, peeled and cut on an angle

Directions:

  1. In a blender, combine orange juice, ketchup, parsley, chicken broth seasoning, salt, and chipotle pepper and blend for 3 minutes. (Sauce should taste sweet and savory. If sauce is too spicy, add in a little more orange juice.) Set sauce aside.
  2. Preheat olive oil in a medium size pot over medium heat. Season chicken breast with salt and pepper. Brown chicken breast for about 2 minutes on each side and remove from heat.
  3. In the same pot cook the sliced onions until a light brown color. Add in the minced garlic and the sliced red pepper and cook for 3 minutes.
  4. Place chicken breast back into pot and pour sauce over all over. Cover and turn heat down to low and simmer for an hour.
  5.  Add in potatoes and carrots to the pot after the chicken has cooked for an hour. Cover and simmer for an extra 30 minutes, or until chicken is fork tender.


Note:  Dish can also be cooked in the oven. Place seasoned chicken breast, onion and pepper slices, potatoes, carrots, and sauce in a baking dish. Cover baking dish with foil and bake at 375 for an hour and a half.
Place remaining chipotle peppers in small zip lock bags and freeze for later use.

Source: L.Chavez. Inspired by E.Martinez

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