I have really enjoyed cooking with Chipotle Chiles lately.
They add such a nice,smoky flavor with heat that goes well
with so many dishes. Here is the latest recipe I made with
This recipe for Caramelized Chipotle Chicken
is from Epicurious.
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 dark brown sugar
1/4 cup chopped canned chipotle chiles in adobo (from a 7-ounce can)
1 tablespoon Worcestershire sauce
2 tablespoons cider vinegar
1/2 teaspoon cinnamon
2 whole chickens (about 3 1/2 pounds each), each cut into 8 pieces
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PreparationHeat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook garlic, stirring constantly, until golden, then transfer with a slotted spoon to a plate. Reduce heat to medium and cook onions, stirring occasionally, until golden-brown, about 15 minutes.
Add garlic and remaining ingredients, except chicken, to skillet with 1 teaspoon salt and 1/2 teaspoon pepper and simmer, stirring occasionally, until sauce is slightly thickened, about 25 minutes.
Preheat oven to 450°F with rack in middle.
Coat chicken with half of sauce, then roast, skin side up, in a 17-by 11-inch heavy 4sided sheet pan 25 minutes. Remove from oven and brush with remaining sauce, then continue roasting until chicken is cooked through and well browned in spots, 20 to 25minutes more.
** I cooked my chiken in one of those oven bags to lock in the flavors.
The chicken turned out great! It was very tender with yummy flavors. As you can tell we really enjoyed the sauce.