Best Chipotle Chicken Thighs With Chunky Guacamole Recipes

Chipotle Chicken Guacamole Sub image

Provided by Food Network

Time 5m

Yield 1 serving

Number Of Ingredients 6

1 French roll
1 tablespoon Guacamole, spicy
2 slices Boar's Head Chipotle Gouda
6 slices Boar's Head Chipotle Chicken
2 tablespoons Jalapeno slices
1/4 cup Pico de gallo, store bought

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.

Whiskey Orange Chipotle Chicken Thighs and Drumsticks image

Provided by Alejandra Ramos

Categories main-dish

Time 9h

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 bunch fresh cilantro, rinsed and dried, plus more for garnish
4 garlic cloves, peeled
One 8-ounce can chipotle peppers in adobo sauce (use half a can if you prefer it less spicy)
One 6-ounce can tomato paste
1 1/2 cups orange marmalade
1 cup whiskey (substitute orange juice for a nonalcoholic version)
1/3 cup olive oil
1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
6 chicken thighs
6 chicken drumsticks

Steps:

Add the cilantro, garlic, chipotle peppers in adobo sauce, tomato paste, marmalade, whiskey, olive oil, salt and black pepper to a food processor or blender. Puree until smooth. Put the chicken thighs and drumsticks in a resealable bag or an airtight container. Pour the marinade over the chicken and refrigerate for at least 8 hours and up to 2 days (if the chicken is in a bag, place the bag in a baking dish before refrigerating it to avoid leaks).
Preheat the oven to 400 degrees F.
Arrange the chicken in a large roasting pan, skin-side up. Pour in the marinade along with the chicken.
Bake until the skin is fully caramelized and crispy and an instant-read thermometer inserted in the thickest part of the thighs reads 170 degrees F, 45 to 55 minutes. Serve garnished with a bit of fresh cilantro.

Chipotle Chicken Thighs with Chunky Guacamole Recipe image

Provided by Stina

Number Of Ingredients 21

8 pieces bone-in chicken thighs
Smoked sweet paprika or paprika
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/4 to 1/3 pound chunk Spanish chorizo, casing removed and crumbled or chopped
1 large carrot, peeled and chopped
1 onion, chopped
2 cloves garlic, chopped
2 tablespoons chopped fresh thyme leaves
1 chipotle pepper in adobo, seeded and finely chopped, plus a tablespoon adobo sauce
1 (15-ounce) can crushed tomatoes
1 cup chicken stock
Tortillas or bread, for mopping
Chunky Guacamole
2 slightly under-ripe avocados
2 limes or 1 large ripe lemon, juiced
Salt
1 small red or green chile pepper, seeded and very thinly sliced
1 vine-ripe tomato, seeded and coarsely chopped
1/4 cup coarsely chopped flat-leaf parsley
1/2 small red onion, chopped or thinly sliced

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.