Saturday, November 13, 2010
No real story behind this recipe. I just happened to see it in my new Rachael Ray magazine and thought the boys would like it. And boy was I right. We had the kids' cousins over today and boys declared that the chicken was "sooooo good" and everyone cleaned their plates. Well, except for the salad, but that's to be expected.
I found the sauce to be a bit chunky (I guess I needed to chop the onions more finely), so I'd maybe run it through a blender if that bothers you. It didn't make a difference to my tasters.
Helpful Tip Alert....The chipotle in adobe sauce is often times something that goes to waste. You buy the can to use in a recipe that calls for one of the peppers and a tablespoon of the sauce and you don't know what to do with the rest. You think you're going to maybe make a Mexican dish later in the week, you never end up doing it and you are forced to throw the rest of the can away. Well, one way to store the leftover is in a small freezer bag, laid flat. That way, whenever your recipe calls for some chipotle, all you have to do is snap off a piece.
I served it with smashed potatoes and salad.
Photo from Rachael Ray's website.
3 tablespoons butter
6 large cloves garlic, finely chopped
1 large onion, chopped
1/4 cup chipotle chiles in adobo sauce, chopped
3/4 cup ketchup
3 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon worcestershire sauce
8 chicken thighs (about 2 pounds)
1. Preheat the oven to 425°. Line a rimmed baking sheet with foil. In a deep skillet, heat 3 tablespoons butter over medium heat. Add the garlic and cook, stirring frequently, until golden, about 3 minutes. Using a slotted spoon, transfer the garlic to a small bowl. Add the onion to the skillet and cook, stirring occasionally, until golden, about 8 minutes.
2. Add the chipotle chiles in adobo sauce to the skillet. Add the ketchup, vinegar, brown sugar, worcestershire and garlic and cook, stirring occasionally, until thickened, about 5 minutes (throw it in a blender or use a stick blender if you want a smooth sauce).
3.Using tongs, coat the chicken in the sauce and place skin side up on the prepared baking sheet. Bake until the chicken is cooked through, about 30 minutes.