Wednesday, May 19, 2010

Chipotle-Honey Glazed Chicken

Recently, we discovered the wonderful flavors of chipotle in adobo. I had heard about them all over the blogosphere and decided that we must try using them in a dish. Now, I love everything about them...the smoky, intense flavor just adds something special to whatever recipe they're featured in. This recipe was no exception.

from Elly Says Opa

1 chipotle in adobo
1/4 cup honey
1 tsp. dijon mustard
1 Tbsp. ancho chili powder, divided
salt and pepper
1 Tbsp. canola oil, divided
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. Spanish paprika
2-3 chicken breast halves
Salt and pepper

Preheat the broiler (if you’re not grilling).

Place the chipotle in a mini food processor and puree. Then add the honey, mustard, 1.5 tsp. ancho chili powder, 1/4 tsp. salt and 1/2 Tbsp. canola oil and pulse to combine. Set aside.

Stir together the remaining ancho chili powder, coriander, cumin, paprika, and remaining 1/2 Tbsp. oil. Add the chicken breasts to the mixture, coating all sides. Season with salt and pepper.

Heat a pan over medium heat (or use a grill), add the chicken, and cook about 3-4 minutes per side. Place the chicken on a broiler pan and brush the top with the glaze. Broil for 1 minute. Flip, brush with more glaze and broil another minute or two until the glaze is caramelized and chicken is cooked through. Top with more glaze (if you want) and garnish as desired.

We also made some great roasted potatoes with this chicken...I would definitely recommend if you're wanting to try something new and different!

adapted from the Food Network
1/4 cup red wine vinegar
1/2 teaspoon ground cumin
1/2 teaspoon chipotle powder
1 teaspoon chili powder
6 small or 4 large red potatoes
1/4 cup olive oil
2 tablespoons kosher salt
1 tablespoon coarse black pepper
1 small red onion, diced

Preheat oven to 375 degrees F.

In a large bowl, mix vinegar, cumin chipotle and chili powder. Slice potatoes into 1-inch size chunks. Toss potatoes and onions with vinegar mixture. Let sit for 5 to 10 minutes.

Drizzle olive oil over potatoes and place them in a single layer in large rimmed baking pan or roasting dish. Season with salt and pepper. Roast, uncovered for 60 minutes, stirring occasionally.


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