CHICKEN CHIPOTLE RECIPES

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SLOW COOKER CHIPOTLE-HONEY CHICKEN TACOS - NYT COOKING



Slow Cooker Chipotle-Honey Chicken Tacos - NYT Cooking image

These may be the easiest tacos you ever make, but youd never know it. The recipe hinges on just two ingredients: canned chipotles and honey, which slowly caramelize together for a glossy and incredibly tasty sauce. You may hesitate because there's so little liquid in the slow cooker with the chicken, but don't worry. That's how it's supposed to be. It allows the sauce to get a little sticky, which is exactly what you want. (Get the pressure cooker version of this recipe here.)

Provided by Sarah DiGregorio

Total Time 5 hours

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds boneless, skinless chicken thighs
3 tablespoons honey
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 2 tablespoons adobo sauce
1 (15-ounce) can black beans, rinsed and drained
Juice of 1 lime
Warmed tortillas, for serving
Pickled onion, for serving (see Tip)
Sliced or cubed avocado, for serving

Steps:

  • Combine the chicken, honey, onion and garlic powders, cumin, salt and chipotle chiles and adobo sauce in a 5- to 8-quart slow cooker. Stir well. Cook for at least 3 hours and up to 5 hours on low. If it’s more convenient, you can let the slow cooker switch to warm after 5 hours. The dish will hold on warm for about another 3 hours before the chicken starts to become quite dry.
  • Using two forks, coarsely shred the chicken in the sauce. Stir in the black beans and lime juice. Cover and let the beans warm through, about 5 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onion and avocado.

Nutrition Facts : @context http//schema.org, Calories 376, UnsaturatedFatContent 4 grams, CarbohydrateContent 37 grams, FatContent 7 grams, FiberContent 9 grams, ProteinContent 41 grams, SaturatedFatContent 2 grams, SodiumContent 1167 milligrams, SugarContent 16 grams, TransFatContent 0 grams

CHIPOTLE CHICKEN CHILI RECIPE | REE DRUMMOND | FOOD NETWORK



Chipotle Chicken Chili Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 1 hours 40 minutes

Cook Time 40 minutes

Yield 12 servings

Number Of Ingredients 19

2 tablespoons olive oil
4 cloves garlic, minced 
1 onion, diced 
2 pounds boneless, skinless chicken breasts, cut into large dice 
One 12-ounce bottle good beer, preferably Mexican 
One 14-ounce can black beans, drained and rinsed 
One 14-ounce can kidney beans, drained and rinsed 
One 14-ounce can pinto beans, drained and rinsed 
One 14-ounce can diced tomatoes 
1 tablespoon chile powder 
1 tablespoon ground cumin 
1 teaspoon salt
1 canned chipotle pepper in adobo sauce, minced (use less if desired) 
1/4 cup masa harina 
5 limes, 1 juiced, 4 cut into wedges
1 pound sharp Cheddar, grated
16 ounces sour cream 
5 Roma tomatoes, diced 
1/2 bunch fresh cilantro 

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the garlic and onions and cook for a few minutes until the onions soften. Add the chicken and cook until lightly browned. Add three-quarters of the beer, reserving the rest, then cook for a couple of minutes to reduce. Add the black beans, kidney beans, pinto beans, tomatoes, chile powder, cumin, salt and chipotles and stir to combine. Bring to a simmer, then cover the pot and cook for 1 hour.
  • Combine the masa harina with the rest of the beer and stir to make a paste. Add this into the chili, along with the lime juice. Stir and cook until thick, 10 more minutes.
  • Serve with the grated cheese, sour cream, diced tomatoes, cilantro and lime wedges for squeezing.

Nutrition Facts : Calories 459, FatContent 26 grams, SaturatedFatContent 13 grams, CholesterolContent 109 milligrams, SodiumContent 819 milligrams, CarbohydrateContent 23 grams, FiberContent 7 grams, ProteinContent 31 grams, SugarContent 5 grams

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