Chipotle Chicken

Ingredients

• 2 lb Chicken thighs (Skin-on; trim excess fat if desired.)
• 1 can Chipotle peppers in adobo sauce (The source does not specify can size; a standard approximately 7 oz / 200 g can is assumed. Use the sauce and peppers as desired for heat.)
• 2 tsp Ground cumin
• 2 tsp Paprika
• 2 tsp Salt (Use when cooking, as specified in the source.)
• 1.5 tsp Garlic powder

Steps

1. 1

   Place the chicken thighs in a bowl or resealable container. Add the chipotle peppers and adobo sauce, ground cumin, paprika, and garlic powder. Turn the chicken until it is evenly coated. Cover and marinate in the refrigerator; although the source does not state a marinating time, at least 30 minutes is recommended, and several hours will give a deeper flavor.

2. 2

   Remove the chicken from the refrigerator before cooking and let excess marinade drip off. Discard any marinade that has contacted the raw chicken. Pat the skin lightly dry so it browns more effectively.

3. 3

   Heat a heavy skillet or frying pan over medium-high heat until hot. Add the salt to the chicken as it goes into the pan, using it as the cooking seasoning specified by the source. Place the thighs skin-side down in the hot pan without crowding them.

4. 4

   Cook the chicken skin-side down for 5 minutes, without moving it unnecessarily, until the skin is browned and the chicken releases from the pan. If the marinade begins to burn, reduce the heat to medium.

5. 5

   Turn the chicken thighs and cook for another 5 minutes on the second side. Continue cooking as needed until the thickest part reaches 165°F / 74°C on an instant-read thermometer; thicker thighs may require several additional minutes.

6. 6

   Transfer the cooked chicken to a cutting board and let it rest for a few minutes so the juices redistribute. Chop the chicken into bite-size pieces, removing bones if the thighs are bone-in, and serve hot.

Notes

The description does not specify the can size of chipotle peppers in adobo or a marinating time. The transcript states to cook the chicken skin-side down for 5 minutes per side and chop it when finished. Keep raw-chicken marinade separate from any sauce intended for serving.

Nutrition per serving

• main
• Mexican
• spicy
• pan-fried
• high-protein
• meal-prep