CHIPOTLE DRINKS RECIPES

Name: Chipotle chicken tinga
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 2 tbsp olive oil; 2 onions , sliced; 2 large garlic cloves , crushed; 2-3 tbsp chipotle chilli paste; 400g can chopped tomatoes; 2 tbsp light brown soft sugar; 6 boneless, skinless chicken thighs; 1 small red onion , finely chopped; 3 ripe tomatoes , finely chopped; 1 lime , zested and juiced; 1 small bunch coriander , leaves and stalks finely chopped, plus extra leaves to serve; tortilla chips and guacamole, to serve

CHIPOTLE CHICKEN TINGA RECIPE | BBC GOOD FOOD

Chipotle chicken tinga recipe | BBC Good Food image

Serve this chilli chicken with our tomato salsa, tortilla chips, guacamole and coriander for an easy midweek meal

Provided by Esther Clark

Categories Dinner, Main course, Supper

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 12

Ingredients

2 tbsp olive oil
2 onions , sliced
2 large garlic cloves , crushed
2-3 tbsp chipotle chilli paste
400g can chopped tomatoes
2 tbsp light brown soft sugar
6 boneless, skinless chicken thighs
1 small red onion , finely chopped
3 ripe tomatoes , finely chopped
1 lime , zested and juiced
1 small bunch coriander , leaves and stalks finely chopped, plus extra leaves to serve
tortilla chips and guacamole, to serve

Steps:

Heat the oil in a large non-stick flameproof casserole dish or saucepan. Fry the onions with a pinch of salt for 10 mins, or until softened. Add the garlic and fry for 1 min more. Tip in the chipotle paste, tomatoes and sugar with half a can of water. Sit the chicken thighs in the sauce. Bring to a low simmer and cook, covered, for 20-25 mins, stirring often, until the liquid has reduced slightly and the chicken is cooked through.
Using two forks, shred the chicken and stir it back through the sauce. Season to taste. If the sauce is too thin, return to the heat and simmer for 5 mins until the sauce has reduced more. To freeze, leave to cool completely and transfer to large freezerproof bags.
To make the salsa, combine the red onion, tomatoes, lime zest and juice, coriander leaves and stalks. Season to taste. Serve the chicken with the tomato salsa, tortilla chips, guacamole and a scattering of coriander leaves.

Nutrition Facts : Calories 280 calories, FatContent 12 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 21 grams sugar, FiberContent 3 grams fiber, ProteinContent 20 grams protein, SodiumContent 0.2 milligram of sodium

ORRECCHIETTE WITH CREAMY CHIPOTLE & CORN – PASTA RECIPES

Orrecchiette with Creamy Chipotle & Corn – Pasta Recipes image

Provided by Woman's Day Kitchen

Categories heart-healthy low-calorie low-fat vegetarian Super Bowl dinner main dish

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6

Number Of Ingredients 12

Ingredients

1 lb. orecchiette
1 tbsp. olive oil
1 medium onion
Kosher salt and pepper
1 clove garlic
3/4 c. whole milk
4 oz. lowfat cream cheese
1/4 c. grated Parmesan (1 oz)
1 tsp. chopped chipotles in adobo
Pinch freshly grated or ground nutmeg
1 1/2 c. frozen corn
1/2 c. fresh cilantro

Steps:

Cook the pasta according to package directions. Reserve 1/4 cup of the cooking liquid, drain the pasta and return it to the pot. Meanwhile, heat the oil in a large skillet over medium-low heat. Add the onion and 1/4 tsp each salt and pepper and cook, covered, stirring occasionally, until very tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute. Whisk in the milk and bring to a simmer. Whisk in the cream cheese, Parmesan, chipotles and adobo sauce, and nutmeg. Stir in the corn and simmer, stirring occasionally, until the corn is heated through and the mixture has slightly thickened, about 3 minutes. Toss the pasta with the sauce, adding some of the reserved cooking liquid if the pasta seems dry. Fold in the cilantro.

Nutrition Facts : Calories 414 calories

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