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This is my family-favourite Mexican dish, and I am delighted to share it with my readers and subscribers as it is super easy and has layers of exciting flavours and textures using my homemade chipotle sauce.

What is chipotle?

Chipotle is a smoked, dried jalapeño chilli, which looks like a prune and has a fiery flavour, reaching 7/10 on the spice Scoville scale. They are usually sold dried or in an “adobo” tomato onion sauce which mellows down the spiciness slightly, adding some sweet tones to it. This combination is perfect for adding great flavours to meats, sauces and mayonnaise.

fun_without_gluten_chipotle_tinI love spicy dishes, especially after living in Singapore for so long, Being a chilli fan, Mexican chillis are my go-to when I need to convert chicken into something more exciting. Most of us are familiar with chipotle sauce as it has started making appearances on restaurant menus, supermarket shelves and even Tabasco sauce has a chipotle version. I like to make my own sauce using the tinned pickled chipotle peppers soaked in adobo sauce found in most Mexican or International supermarkets. The rest of the ingredients are easy to find in most supermarkets.

Besides being a wonderful marinade, any leftovers can simply be thickened with some cornflour over low heat and stored as a sauce in sterilised bottles or jars in the fridge for no more than a month.

I like to serve the Mexican Chipotle Chicken with bowls of steamed rice, gluten-free corn tortillas or gluten-free corn & cheese waffles. This chicken dish is a colourful and welcoming addition to any family dinner or casual dinner party.

Mexican Chipotle Chicken

Ingredients:

For the chipotle marinade:

  • 3 garlic cloves, sliced
  • 1 small red onion, sliced
  • ½ tablespoon olive oil
  • 1 tin (215g) chipotle in adobo sauce
  • 1 teaspoon cumin powder
  • 1 teaspoon dried oregano
  • 80ml white wine vinegar
  • 80ml water
  • Juice of 1 orange
  • Juice of 1 lime
  • Salt and freshly, cracked pepper, to season
  • ½ -1 tablespoon cornflour, to thicken the remaining sauce

For the chipotle chicken:

  • 2 kilos of chicken thighs, skin and bone removed
  • 1 – 2 tablespoons olive oil
  • 3 red peppers/capsicums, sliced roughly
  • 4 pre-boiled corn on the cob, cut into small portions
  • A handful of fresh coriander leaves
  • 2 limes, quartered
  • Salt and freshly, cracked pepper, to season

Step-by-Step Instructions

  1. Cook the garlic and onions lightly in the oil for 2 minutes.

2. Add the softened garlic, onions and any leftover oil to a blender.

3. Add all the remaining ingredients to the blender. Blend on high until the mixture is relatively smooth.

4. If using a Thermomix, turn to Vapour, 10 minutes, Speed 3. Otherwise, pour the contents into a small pan and cook on medium heat, stirring occasionally for 10 minutes.

5. Pour 300ml of the mixture into a jug to cool down before adding to the chicken in a large glass or ceramic bowl. Any remaining marinade in the pan can be thickened with the cornflour over low heat and stored in the fridge as a condiment sauce.

6. Cover and allow to marinate for several hours in the fridge.

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7. Preheat the oven to 180 C/350 F.

8. Either using a heavy-based or ridged cast-iron frying pan, heat the pan up on high heat for a few minutes.

9. Once smoke can be seen rising, lower the heat to medium and add a small amount of oil to the pan, spreading it around well.

10. Add the chicken pieces and fry for 5 minutes on each side or until a nice crispy, slightly charred appearance develops.

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11. Add the chicken, peppers and corn to a large, greased sheet pan tray.

12. Cook in the oven for 15 – 20 minutes, turning the chicken half-way through.

13. At the same time, stir the pepper and corn around the pan.

14. Serve the chipotle chicken with fresh coriander leaves, limes and extra chipotle sauce if you like more heat.

Serving size: 4 – 6 persons

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