The smoky, sweet flavor of chipotle peppers, a dried and smoked jalapeno pepper, is used as a rub for this pan-roasted chicken. The rub is made with chipotle powder. It can be found in the spice section of the market.
Chopped onions spice up a bought oil and vinegar dressing. Tomato wedges coated with the dressing make a refreshing salad. Melted cheese on whole wheat baguette completes the meal.
Fred Tasker’s wine suggestion: This spicy dish would be nice with an exotic, lightly sweet white wine from Argentina called torrontes.
HELPFUL HINTS:
• Any type of shredded cheese can be used for the toast.
• To save preparation time, buy fresh chopped onion in the produce section.
Pan Roasted Chipotle Chicken
Makes 2 servings
Recipe by Linda Gassenheimer
1 teaspoon ground chipotle chili powder
1 teaspoon ground cumin
1 tablespoon honey
3/4 pound boneless, skinless chicken thighs
Olive oil spray
2 tablespoons chopped cilantro (optional garnish)
Mix chipotle chili powder, cumin and honey together. Remove visible fat from the chicken. Heat a large nonstick skillet over medium-high heat. Spray with olive oil spray. Add chicken smooth side down. Brown 2 minutes. Turn and brown 2 more minutes. Spoon spice mixture over chicken. Cover skillet with a lid, lower heat to medium and cook 5 minutes. A meat thermometer should read 170-175 degrees.