Thursday, January 27, 2011
I'm a cookbook whore. Harsh, I know, but it's true. I just love them. Love reading them. Love buying them. Love receiving them as gifts. A good evening to me consists of me on a couch with the sales flier from the local grocery stores, a couple cookbooks and a pad of paper to plan out the week's meals. Oh, all while Food Network or some trashy reality TV is on in the background. Ahhh........
Abe, on the other hand, feels that maybe I had too many (to which I laughed my butt off) and asked me to get rid of some. The ones I could spare were mainly ones that he had gotten before we were married. One that he decided to keep was his old Mexican cookbook. And today he asked me to make something from it. To be honest, I hadn't even looked at it. I was sure I couldn't find anything in the old dusty book.
But I was wrong. This is what I came up with. Simple, but flavorful. The boys really liked it. It was, however, too spicy for Adam, who took one bite and stuck his tongue out and said "Too Picy!"
The sauce can be made ahead of time and put in the fridge.
I served it with a side of white rice with vermicelli and green beans.
Recipe adapted from one in Mexican by Jane Milton.
Chicken with Chipotle Sauce
6 chipotle chilis (from can)
1 2/3 cup chicken stock
6 boneless chicken breasts or thighs
3 tablespoon vegetable oil
Salt and pepper
Preheat oven to 350. Place chipotle chilis and chicken stock in blender or food processor. Process on high until smooth.
Peel the onions. Cut in half, cut them in half, then slice them thinly. Separate the rings.
Heat oil in large frying pan, add onions and cook over low to medium heat for about 5 minutes or until they have softened but not colored, stirring occasionally.
Using a slotted spoon, transfer the onion slices to a casserole that is large enough to hold all the chicken breasts in a single layer. Sprinkle the onions with salt and pepper.
Arrange the chicken on the onion slices. Sprinkle with salt and pepper.
Pour the chipotle puree onto the chicken breasts. Place the casserole in the oven and bake for 45 minutes to 1 hour or until chicken is cooked through, but still moist and tender.