Chipotle Chicken Copycat
HB-9720 · Hand-built original · American
Boneless chicken thighs marinated in chipotle adobo paste with chili powder, coriander and cumin, seared in a cast-iron skillet and chopped into small pieces.
AmericanMain course30 minGluten-freeDairy-freeEgg-free
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 2 pounds chicken thighs boneless and skinless
- 1/4 cup olive oil
- 7 ounce can chipotle peppers in adobo paste remove the chipotle peppers
- 2 teaspoons fresh garlic or 1/2 tsp garlic powder
- 1/2 tablespoon chili powder
- 1 1/2 to 2 teaspoon salt more to taste
- 1 teaspoon coriander
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 1 teaspoon cumin
- drizzle of vegetable oil for the pan
- chopped cilantro optional
Method
- Put the chicken thighs in a large bowl with the olive oil, the adobo paste from the can with the chipotle peppers removed, the garlic, chili powder, salt, coriander, oregano, black pepper and cumin, and mix until the chicken is evenly coated.
- Heat a cast-iron skillet over medium-high heat with a drizzle of vegetable oil. Add the chicken without crowding, in two batches if needed.
- Cook 5 to 6 minutes until the first side is golden brown, flip, and cook about 6 minutes more until the second side is golden and the chicken is cooked through.
- Rest the chicken 5 minutes, chop it into small pieces, and spoon some of the pan juices back over it. Stir in chopped cilantro if using.
- Serve the chopped chicken over rice, in tacos or over a salad.
Prep: 15 min · Cook: 15 min · Total: 30 min
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).