Recipe

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Chipotle Chicken Skillet Casserole

By: Dana McCauley

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.

Ingredients

3 oil-packed sun-dried tomatoes

¼ cup (50 mL) loosely packed coriander leaves

2 tbsp (30 mL) cayenne chipotle sauce or 1 tbsp (15 mL) each barbecue and hot sauce

1 tsp (5 mL) chili powder

1 tsp (5 mL)

1 tsp (5 mL) vegetable oil

2 lbs (1 kg) skinless boneless chicken thighs

½ tsp (2 mL) each salt and pepper

1 green pepper, chopped

Preparation

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.

Serving(s)

Nutritional Information
Per each of servings: about
Calories	315
Fat (total)	13 g
Carbohydrate	7 g
Protein	41 g
Fibre	1 g
Sodium	408 mg

Also in this menu:

Southern comforts

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