Time 18h15m Yield 8 Number Of Ingredients 11 Steps:
Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers. Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth. Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours. Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade. Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.
Yield 1 serving Number Of Ingredients 5 Steps:
On a cutting board, season the chicken all over with salt and pepper. Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated. Refrigerate for at least 2 hours, up to overnight. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, 4 minutes per side. Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces. Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned. Enjoy!
More about “copycat chipotle chicken recipes”
Time 35m Number Of Ingredients 12 Steps:
In the bottom of the Instant Pot pot, mix together chicken broth, onion, garlic, pepper, adobo sauce, chili powder, cumin, oregano, paprika, salt, and pepper. Place the chicken breasts in the bottom of the Instant Pot and make sure that the chicken is mostly covered by the sauce. Place lid on top of Instant Pot and turn valve to SEALING. Press MANUAL button (or PRESSURE COOK button) and set timer to 15 minutes (22 minutes if chicken is frozen). When chicken is finished cooking, move valve to VENTING and do a quick release of the pressure. Remove chicken and transfer to a plate or cutting board (leaving liquid in the pot).Shred or slice the chicken. You can use the chicken in tacos, burritos, on top of salads, or even in a bowl. To assemble your own bowl, place rice in the bottom of the bowl. Top with cooked chicken, pinto or black beans, guacamole, corn, pico de gallo, and shredded cheese.
