Chicken + Chipotle = Gourmet Goodness

Looking to spice things up a bit at the dinner table?  Well, this recipe could help.  You can make it as spicy as you want by adjusting the amount of chipotle pepper in the sauce.  If you don't have ground chipotle, you can substitute red pepper flakes but you will lose some of the smokiness from the chipotle. 

Before we get to the recipe, how about a quick history of the chipotle pepper?  Chipotles date back prior to the Aztec civilization in the region that is now northern Mexico City. It is conjectured that the Aztecs smoked the chilies because the thick, fleshy, jalapeno was difficult to dry and prone to rot. The Aztecs used the same "smoke drying" process for the chilies as they used for drying meats. This smoking allowed the chilies to be stored for a substantial period of time.

Today Chipotles are used widely throughout Mexico as well as in the United States. Quite popular in the South Western U.S. and California; Chipotles have found their way into the cuisine of many celebrity chefs from Hawaii to Manhattan.

There are typically two types of chipotle peppers.  Chile Ahumado (also referred to as "tipico" and "chile meco") - is greyish tan in color with a very rich smoky flavor.  It is said to resemble a "cigar butt" in shape. This "authentic" chile is the preferred Chipotle.

Chile Morita, which means "little blackberry" in Spanish, is dark reddish purple. This is the variety most often found in the United States.  While it is quite flavorful it is not smoked as long as the ahumado and therefore not of the same high quality and cheaper to produce.  Many of the varieties sold as "tipico" in the U.S. are actually the inferior "morita". It's important to note that although the Morita is considered "inferior" compared to the much less common ahumado, or tipico, it is still a delicious and useful product.

Typically the Chipotle is used to flavor soups, salsas, stews, sauces, and even an occasional dessert. See our recipe selection for many examples of ways to use the pepper.

OK, now that we have that out of the way, how about I get on with the recipe for Chicken with Chipotle Sauce.  Enjoy!

Chicken with Chipotle Sauce

Ingredients

• 1 1/2 tsp ground cumin
• 1 tsp packed light brown sugar
• 1 tsp ground chipotle chile
• 1/4 tsp ground cinnamon
• Kosher salt
• 4 boneless, skinless chicken breasts
• 3 Tbsp olive oil
• 1 medium clove garlic
• 1 chipotle peper in adobo sauce, chopped (add more to make it spicier)
• 1 large or 2 small jarred roasted red peppers, drained
• 1 medium tomato, peeled, chopped and seeded
• 1 Tbsp coarsely chopped fresh cilantro

Directions

1. Position a rack about 6 inches from the broiler and heat the broiler on high.
2. In a small bowl, combine 1 tsp of the cumin, the sugar, the chipotle powder, the cinnamon, and 1 tsp salt. 
3. In a medium bowl, toss the chicken with 1 Tbsp of the oil, and then toss with the spice mixture.
4. Arrange the chicken on a rack set over a rimmed baking sheet lined with foil and broil until the chicken browns lightly on top, about 5 minutes. Flip the chicken and continue to broil until browned, about 5 minutes more.
5. Adjust your oven to bake at 300 degrees.  Bake the chicken an additional 25-30 minutes (or until cooked through).
6. Meanwhile, coarsely chop the garlic and sprinkle it with 1/4 tsp salt. Using the flat side of a chef’s knife, smear and mash the garlic and salt together to form a coarse paste.
7. Transfer the garlic paste to a food processor and add the roasted red pepper, the remaining 2 Tbs. oil, the remaining 1/2 tsp of cumin, the chopped chipotle, tomato and 1/2 tsp salt. Purée into a smooth sauce.
8. Garnish the chicken with the cilantro and serve with the sauce.