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Chipotle Chicken - copycat Recipe

   
 

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     Chipotle Chicken - copycat

Category   Breakfast - Brunch
Sub Category   None
Wine/Beverage
Recommendations
  culinaryhill.com

Ingredients
1 (2oz) pkg dried ancho chiles, soaked 12 hrs
1 (7oz) can chipotle peppers in adobo sauce
1 red onion, coarsely chopped
6 cloves garlic
2 tsp cumin
2 tsp dried oregano
1/2 cup canola oil, divided
5 lbs boneless skinless chicken thighs, trimmed
thighs are more flavorful
 
McCormick Ancho chili powder 1/4 cup -substitute
for the dried chilies.

Instructions
Split open each softened ancho chile and rinse the inside to the stem and all seeds (wear gloves). Place in the bowl of a food processor or blender.
Strain adobo sauce into small bowl, discarding peppers or reserve for another use. Press down on the peppers to extract as much liquid as possible (14 cup). Add strained liquid to food processor
Add onion, garlic, cumin oregano, to the food processor. Pulse several times until a coarse paste develops. With the motor running, pour 1/4 cup canola oil and continue to process until smooth (yields 2 cups of marinade. Freeze 1 cup.
Spoon 1/2 marinade and 1/2 chicken into a large freezer safe plastic bag. Mash around to distribute. Then add remaining chicken and marinade. Refrigerate at least 8 hrs. Grill cast iron skillet reaches 160 degrees 10-15 mns. Remove to cutting board chop into small pieces.
Serving Suggestions
serve on tortillas


Originally Submitted
3/8/2015





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