Plat
Chipotle Chicken (Copycat)
40 minPour 4Nutri-Score B€€
B
40 min
40 minChipotle Chicken (Copycat)
ce qu’il vous faut
Ingrédients
chipotle peppers in adobo sauce (1 full can, with the adobo sauce)Épicerie330 g
fresh lime juice (freshly squeezed)Fruits et légumes30 ml
adobo seasoning (1 tbsp)Épices15 g- ground cumin (2 tsp)Épices4 g
- onion powder (2 tsp)Épices4 g
- dried oregano (2 tsp)Épices2 g
- smoked paprika (1/2 tsp)Épices1 g
waterBoissons300 ml
boneless skinless chicken thighs (as much as you want, trimmed)Viandes800 g- avocado oil spray (or any high smoke-point oil)Épicerie5 ml
- kosher salt (a pinch, for the top of the chicken)Épices2 g
par portion
Nutrition
322kcal
- Glucides
- 8 g
- Protéines
- 38 g
- Lipides
- 16 g
ce que vous utiliserez
Ustensiles
Blender
Poêle
Thermomètre de cuisine
Saladier
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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).
- Étape 4
Cube and serve
- Remove the chicken from the pan and cube it up.
- Plate it with rice or whatever you want and enjoy.