Subj : 5/5 Nat Chipotle Day - 3
To   : All
From : Dave Drum
Date : Sat May 04 2024 05:40 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chipotle Salsa Baked Chicken
Categories: Poultry, Vegetables, Chilies, Cheese, Citrus
     Yield: 3 Servings

    15 oz Can fire roasted tomatoes *
   1/4 c  Chopped red onion
     1 cl Garlic; chopped
   1/2 c  Packed, chopped fresh
          - cilantro
     2    Chipotles in adobo
          +=PLUS=+
     1 ts Adobo sauce; to taste
     1 ts Lime juice
     1 ts Salt
 1 1/2 lb Chicken thighs; boned,
          - skinned, trimmed, in 3"
          - wide pieces
     4 oz Grated or sliced Monterey
          - jack cheese **

 * or canned whole or crushed tomatoes if fire roasted are
 not available (Red Gold diced w/chilies is what I used)

 ** I used Pepper Jack

 Place tomatoes, onion, garlic, cilantro, chipotle peppers
 and adobo, lime juice and salt in a blender or food
 processor. Pulse a few times so there are no more large
 chunks of anything, but not so much so that the salsa is
 completely smooth.

 Preheat the oven to 350øF/175øC. Place the chicken pieces
 in a casserole dish, just large enough to fit them all in
 a single layer (about 8x10-inches). Spread the chipotle
 salsa over the chicken pieces, turning the chicken pieces
 to coat them all over with the salsa.

 Cover with aluminum foil and bake for 25 minutes (30
 minutes for thighs). Remove the foil, and sprinkle or
 layer the cheese over the chicken. Bake uncovered for 10
 minutes more.

 Serve over rice, pasta, or with tortillas on the side,
 along with chopped avocado, more cilantro, crema fresca or
 sour cream.

 Variation: This is a bake-in-the-oven recipe. You could
 easily adapt the recipe to the stovetop this way: sear the
 chicken pieces first in a little olive oil, remove the
 chicken, add the onions to the pan, cook them till soft,
 add the garlic and chilies, cook a little longer, add the
 tomatoes, lime juice, cilantro, and salt, then add the
 chicken, coat the chicken with the sauce, bring to a low
 simmer, cover, cook for 25 minutes, sprinkle with cheese,
 cover and cook for a few more minutes until the cheese is
 melted.

 Yield: Serves 6. (YEAH, Right!)

 From: http://www.simplyrecipes.com

 Uncle Dirty Dave's Kitchen

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* Origin: Outpost BBS * Johnson City, TN (1:18/200)