I had opened a can of chipotle peppers in adobo sauce for the carne guisada, and had to find more uses for it. I searched the net and found sevreral chipotle chicken recipes, so I gave it a go with what I had on hand.
- 6 chicke boneless skinless chicke thighs.
- 1 onion
- garlic to taste
- 1 tbsp dried cilantro as I keep forgeting to buy fresh.
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp cummin
- 1 tbsp Mexican oregano
- 3-4 chipotle peppers in adobo sauce.
It was a pretty lazy maranade and cook. Use the mini-chop food processor to blend everything up into a paste and put in a ziploc bag with the defrosted chicken thighs. Let it marinade for 4 hours to overnight. Grill or cook in a convection oven like an air fryer or turbo cooker until done. Serve with spanish rice. If I had it to do over I would add the zest and juice of some limes to the maranade.
Rice cooker Spanish Rice
- 2 rice cooker cups of rice
- 1 tsp cummin
- 2 tsp chicke base
- 1/2 can of fire roasted tomatoes
- 1 tsp Mexican oregano
- 1 tsp dired cilantro
- water to proper level on rice cooker.
What can I say I use the rice cooker alot. throw it all in push the button walk away. Fluff when it is done.
