Thursday, October 25, 2012
It has become a weekly tradition to go to my best friends house and have dinner. We cook have a blast coming up with new meals from what is in his fridge...and this week was no different. He had Mexican on the brain and wanted to use chicken thighs. With an avocado and tomatoes...and a few other ingredients...we came up with a fantastic meal. Grant it the avocado and tomatoes did not find its way into this dish, but as a nice tasty accompaniment (a little salad). We made a fantastic meal and served it on a bed of Spanish rice. I hope you enjoy!
4 Chicken Thighs, bone in and skin on
5 small red peppers, seeded and sliced
1/2 onion, sliced
1 tbsp garlic
4 chipotle peppers in adobe sauce, minced
2 tbsp cumin
3 tsp adobe sauce
1 cup chicken stock
1/2 cup heavy whipping cream
Salt and pepper to taste
In a deep pan, coat with olive oil and flash fry your chicken thighs. Skin side first for about 7 minutes each side until the skin is brown and crispy. Flip and fry the other side for about 7 more minutes. Remove from heat. In the same pan, saute the onions and garlic till translucent. Add the peppers. Cook till both are soft. Add the chipotle peppers and the sauce and the cumin. Deglaze with the chicken stock. Add the chicken thighs back into the pan and simmer until the chicken thighs reach an internal temperature of about 170 degrees. Stir in the heavy whipping cream and bring back up to heat. Serve on top of a bed of rice.