Best Chipotle Chicken With Dumpling Noodles Potatoes Recipes

CHIPOTLE CHICKEN

Steps:

• Place the first 12 ingredients in a blender; cover and process until pureed. Transfer marinade to a large bowl or shallow dish. Add chicken; turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. Grill chicken, covered, over medium-high heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side. Let rest 10 minutes before slicing.

CHIPOTLE CHICKEN SOUP WITH CORNMEAL DUMPLINGS

Steps:

• In a small bowl, mash half the beans. Transfer mashed and remaining beans to a Dutch oven. Add the tomatoes, broth, water, cumin and chipotle pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add chicken., In a small bowl, combine the egg, egg white, muffin mix and baking mix; stir in milk. Drop by tablespoonfuls onto simmering soup. Cover and simmer until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering), 10-12 minutes. Ladle soup into bowls. Sprinkle each serving with cilantro if desired.

COPYCAT CHIPOTLE® CHICKEN

Steps:

• Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers.
• Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
• Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours.
• Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.

CHIPOTLE CHICKEN WITH DUMPLING NOODLES & POTATOES

Steps:

• In a large, heavy walled, pan with well fitting lid, put your whole chicken, breast side down, and the giblets, into the pan and season with Adobo powder. Add water until just the back of the chicken is not covered. Place lid, and boil chicken on high, adding water as needed, until the bird falls apart when poked with a cooking spoon. About 45 minutes. [You could substitue boneless chicken breasts to save time, and use chicken broth to get a rich broth.]
• Use a slotted spoon to pull out all meat and bones, and giblets out of the broth, let cool on a platter. I had left about 1/4 of the pans height broth still in the pan, added 1 tea kettle worth cold water. Add more Adobo powder if needed and grind black pepper corns over the broth, add the minced garlic and chopped cilantro and onions and chipotle peppers. Bring broth back up to a boil.
• Break apart the chicken into the broth carefully, slice up the giblets if you'd like into the pot, remove the frozen dumpling sticks from freezer, work quickly to snap them of into pieces about 1" long into the broth [if they start thawing they stick together]continue cooking at a slow boil until the dumplings have cooked where they are plumping, adding small amounts of water to keep some liquid in the pan. You don't need to put the lid back on the pan. This takes about 30 minutes.
• Add the chunks of potatoes carefully, and turn heat down to a simmer and cook until potatoes are done and most of the liquid is cooked down. Serve after letting pot cool down a little.