Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
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Posted: January 22nd, 2013
Chicken with Chipotle, baked and sauced

Chicken with Chipotle from www.allrecipes.com is destined for my family's list of favorites.

Chicken with Chipotle from www.allrecipes.com is destined for my family’s list of favorites.

It’s not every day that I find a recipe that looks both exciting and comforting and delicious. For some reason, those three don’t come together all that often.
Then I come to find out it has exactly 7 ingredients, and one of those is salt. The rest is easily obtained.
If you don’t believe me, check it out: Chicken with Chipotle.
You could use it with any cut of chicken, though I like the idea of leg quarters. I do think I’d remove the skin for health reasons, cover it with foil and bake it for a shorter time, maybe half an hour. If it doesn’t brown per se, don’t worry. It’ll be covered with sauce when you serve it anyway.
I don’t think it will hurt too much to use reduced-fat sour cream and/or 1 percent milk.
Chipotle peppers are smoked jalapenos, packed in a spicy deeply red adobo sauce. I find them in the Latin American foods section at Wegmans. They should be available at any supermarket. You won’t need them all, but you can freeze them for the next time you want to make this. Which might be pretty soon.

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