Chipotle Chicken Thighs With Chunky Guacamole Recipes
CHIPOTLE CHICKEN GUACAMOLE SUB
Provided by Food Network
Time 5m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Slice the roll in half lengthwise. Lay roll on a clean, flat work surface. Spread guacamole evenly over both sides of the roll. Add the cheese first, followed by the chicken and jalapeno slices. Sprinkle pico de gallo over the top and crown sandwich with top of the roll.
CHIPOTLE CHICKEN THIGHS WITH CHUNKY GUACAMOLE RECIPE
Provided by Stina
Number Of Ingredients 21
Steps:
- Season chicken with paprika and salt and pepper, to taste. Heat the extra-virgin olive oil, a couple of turns of the pan, in a Dutch oven or large high-sided skillet with a lid. Add the chicken and brown on all sides. Remove the chicken to a plate and spoon off the excess fat. Add the chorizo and brown a couple of minutes, then remove it to a plate. Stir in the carrots, onions, garlic, thyme and chipotle, and cover the pot. Reduce heat a bit, and cook for 7 to 8 minutes, stirring occasionally. Add the tomatoes and bring to a bubble, then add the chicken and the chorizo back to the pot and simmer for 7 to 8 minutes more to cook through. Cool completely and store in the refrigerator for a make-ahead meal. To reheat, add 1 cup of stock to the chicken in a Dutch oven and cover with a lid. Cook over medium heat, until the sauce bubbles, then gently stir and simmer uncovered for 10 minutes.
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