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Chipotle Chicken (Copycat)
40 Min.Für 4Nutri-Score B€€
B
40 Min.
40 Min.Chipotle Chicken (Copycat)
was Sie brauchen
Zutaten
chipotle peppers in adobo sauce (1 full can, with the adobo sauce)Vorräte330 g
fresh lime juice (freshly squeezed)Obst & Gemüse30 ml
adobo seasoning (1 tbsp)Gewürze15 g- ground cumin (2 tsp)Gewürze4 g
- onion powder (2 tsp)Gewürze4 g
- dried oregano (2 tsp)Gewürze2 g
- smoked paprika (1/2 tsp)Gewürze1 g
waterGetränke300 ml
boneless skinless chicken thighs (as much as you want, trimmed)Fleisch800 g- avocado oil spray (or any high smoke-point oil)Vorräte5 ml
- kosher salt (a pinch, for the top of the chicken)Gewürze2 g
pro Portion
Nährwerte
322kcal
- Kohlenhydrate
- 8 g
- Eiweiß
- 38 g
- Fett
- 16 g
was Sie verwenden
Utensilien
Standmixer
Bratpfanne
Küchenthermometer
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Blend the marinade
- Add the full can of chipotle peppers in adobo sauce to the blender.
- Add the lime juice, adobo seasoning, oregano, ground cumin, onion powder and smoked paprika.
- Pour in the water.
- Blend everything until completely smooth.
- Store most of the marinade in a separate container so you can marinate chicken whenever you need to.
- Schritt 2
Marinate the chicken
- Put the boneless skinless chicken thighs in a ziplock bag or bowl.
- Pour in enough marinade to fully coat all the chicken.
- Shake up the bag and mix well.
- Marinate in the fridge — longer is better.
- Schritt 3
Sear the chicken
- Set a pan over medium-high heat and spray with avocado oil.
- Lay the chicken down away from you.
- Sprinkle a pinch of kosher salt on top to enhance the flavor.
- Cook about 5 minutes per side, flipping as needed, until the internal temperature reaches 165°F (74°C).
- Schritt 4
Cube and serve
- Remove the chicken from the pan and cube it up.
- Plate it with rice or whatever you want and enjoy.