I think I have a new food crush - chipotle chiles in adobo sauce. They are smoky and really spicy, but they aren't overwhelming and can easily be mellowed out with other ingredients. I think they are a great way to add heat to a dish without it being so in your face. I know I always claim to be a spice wuss, but I have come a long way. I was that girl that asked for mild salsa at Mexican restuaurants... Somehow, when I was pregnant with Caroline my spice tolerance went way up, and now I'm able to handle a lot more spice than I used to. Bring on the heat!
This chicken used chipotles, so its no surprise that it was a hit in our house. The sauce has that great sweet-smokey-salty-spicy combo that I love so much. It actually reminded me a little of bbq sauce with a nice kick. This was an easy weeknight dinner, and I served it with the creamed corn below. I know a lot of people don't put much effort into side dishes, but I think in this case the sweetness of the corn played nicely off of the spiciness of the chicken; so I think the side dish deserved top billing along with the main protein.
The recipe calls for a whole chicken to be used, but I just used boneless, skinless chicken breasts. I also grilled rather than roasted, and while it was still delicious, some of the sauce fell off when I flipped the chicken. So I think roasting would be preferable in this case.
Caramelized Chipotle Chicken
adapted from Gourmet, September 2009
- 1/4 cup extra virgin olive oil
- 8 large garlic cloves, thinly sliced (about 1/2 cup)
- 2 medium onions, chopped (about 2 cups)
- 1 cup ketchup
- 2 Tablespoons Dijon mustard
- 2 Tablespoons packed brown sugar
- 1/4 cup chopped chipotle chiles in adobo
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons cider vinegar
- 1/2 teaspoon cinnamon
- 6 boneless, skinless chicken breasts
Preheat oven to 450.
Add the garlic and remaining ingredients, except chicken, to skillet with 1 teaspoon of salt and 1/2 teaspoon of pepper and simmer. Stir occasionally, and continue cooking until sauce is slightly thickened, 15-20 minutes.
Coat chicken with half of the sauce and roast 15 minutes. Remove from oven and brush with remaining sauce, then continue to cook until chicken is cooked through, another 10-20 minutes. (I grilled mine over medium-high heat about 7 minutes per side, brushing with sauce every few minutes).