Recipe By : Akron Beacon Journal September 2, 1998
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 dried chipotle chilies
3 cloves garlic -- crushed
1/4 cup tomato sauce
3 tablespoons fresh time juice
1/2 teaspoon kosher salt or to taste
Freshly ground pepper to taste
2 pounds chicken drumettes -- rinsed, patted dry
***DIPPING SAUCE***
1 serrano or jalapeno pepper -- minced
1/4 cup sour cream
2 tablespoons minced cilantro leaves
2 tablespoons half-and-half
Place chipotles in medium bowl. Cover chilies with boiling water; let
stand 30 minutes. Drain chipotles.
Heat oven to 325 degrees. Puree chipotles, garlic, tomato sauce and lime
juice in blender or food processor fitted with metal blade. Season with
salt and pepper.
Place chicken drumettes in single layer in baking pan; top with chipotle
sauce. Bake, turning occasionally, until cooked through and golden, about
1 hour.
Stir together all dipping sauce ingredients in small bowl. Serve chicken
with sauce on side.
Adapted from California Home Cooking, by Michele Anna Jordan.
