Make the Marinade- Place the onion, garlic, adobo
sauce, olive oil, chile powder, cumin, oregano,
salt, and pepper into a food processor or blender
and process until smooth. Pour the marinade into a
1-cup measuring cup and add enough water to reach
to 1 cup.
Using a fork, poke holes all over the chicken
thighs and place in a resealable plastic bag. Pour
the marinade over, seal, and use your hands to
move the marinade around so that all of the
chicken is evenly coated. Refrigerate for at least
1 hour, or overnight.
cook the Chicken- Preheat a large skillet over
medium heat. Add enough olive oil to coat the
bottom of the pan. Add the chicken to the pan and
cook, turning occasionally, until completely
cooked through, 165 to 175 degrees F on an
instant-read thermometer. (I recommend cooking in
two batches and adding more olive oil in between,
if needed). Remove the chicken to a large cutting
board and allow to rest for at least 10 minutes.
Slice or chop the chicken, as desired. Serve in a
burrito, in a salad, or on its own!
OTHER INGREDIENTS NEEDED-
3-4 tomatoes
2 Red onion
Jarred jalapenos
1 bunch Cilantro
4 lime or Lime juice
1 bag of corn
Avocado oil
4 cups rice
Originally Submitted
5/3/2020
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