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| General Category : Main Course |
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| Food Group : Poultry-Chicken |
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Chipotle peppers are smoked, dried jalapeño peppers. Using cayenne chipotle sauce (which is available in the condiment section of most grocery stores) adds a deep spicy flavour to this dish.
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Ingredients
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3 oil-packed sun-dried tomatoes |
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¼ cup (50 mL) loosely packed coriander leaves |
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2 tbsp (30 mL) cayenne chipotle sauce or 1 tbsp (15 mL) each barbecue and hot sauce |
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1 tsp (5 mL) chili powder |
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1 tsp (5 mL) finely grated lime peel |
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1 tsp (5 mL) vegetable oil |
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2 lb (1 kg) skinless boneless chicken thighs |
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½ tsp (2 mL) each salt and pepper |
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1 large onion, peeled and sliced thinly |
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1 green pepper, chopped |
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Preparation
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Pat excess oil from tomatoes using paper towel. Combine tomatoes, coriander leaves, chipotle sauce, chili powder and lime peel in a blender or mini chopper. Blend, adding up to 1/4 cup (50 mL) water, until smooth. Reserve.
Heat oil in a non-stick skillet set over medium-high heat. Pat chicken thighs dry with paper towel and sprinkle evenly with salt and pepper. Place in pan and brown on each side, about 3 minutes per side. Remove from pan and add onion.
Reduce heat to medium. Cook, stirring occasionally, for 5 minutes. Add green pepper and mix to combine. Return chicken and its juices to pan, placing on top of vegetables. Spread chipotle mixture over chicken, using the back of a spoon. Cover and simmer for about 15 minutes or until chicken is no longer pink in the centre.
Makes 4 servings.
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Nutritional information
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| Per Serving: 315 cal (38% from fat), 13 g fat, 7 g carb, 41 g protein, 1 g fibre, 408 mg sodium. Excellent source niacin, good source vit C, riboflavin, iron. |
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Calories : 315
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