Chipotle Chicken Thighs with Chunky Guacamole

Name: Chipotle Chicken Thighs with Chunky Guacamole
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 slightly under-ripe avocados; 8 bone-in chicken thighs; 425 grams crushed tomatoes; 1 large carrot, peeled and chopped; 237 milliliters chicken stock; 1 chipotle pepper in adobo, seeded and finely chopped, plus a tablespoon adobo sauce; 59 milliliters coarsely chopped flat-leaf parsley; 2 Tbsps chopped fresh thyme leaves; 2 cloves garlic, chopped; 2 limes or 1 large ripe lemon, juiced; 2 Tbsps extra-virgin olive oil; 1 onion, chopped; 1 small red or green chile pepper, seeded and very thinly sliced; 1 smalls red onion, chopped or thinly sliced; 4 servings Salt; 4 servings Salt and freshly ground black pepper; 113 grams Spanish chorizo, casing removed and crumbled or chopped; 4 servings Smoked sweet paprika or paprika; 1 vine-ripe tomato, seeded and coarsely chopped; 4 servings Tortillas or bread, for mopping

The recipe Chipotle Chicken Thighs with Chunky Guacamole is ready in about 1 hour and 10 minutes and is definitely A mixture of chile pepper, tortillas, chipotle pepper in adobo, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It works well as a rather inexpensive main course.

Instructions

Season chicken with paprika and salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Whole Chicken

Paprika

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.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Dutch Oven

Frying Pan

Add the chicken and brown on all sides.

Ingredients you will need

Whole Chicken

Remove the chicken to a plate and spoon off the excess fat.

Ingredients you will need

Whole Chicken

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.

Ingredients you will need

Chipotle Chiles

Carrot

Chorizo

Garlic

Onion

Thyme

Equipment you will use

Pot

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.

Ingredients you will need

Tomato

Whole Chicken

Chorizo

Equipment you will use

Pot

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.

Ingredients you will need

Whole Chicken

Sauce

Stock

Equipment you will use

Dutch Oven

Heat the tortillas or bread and set aside.

Ingredients you will need

Tortilla

Bread

Halve and gently dice the avocados into large chunks.

Ingredients you will need

Avocado

Add them to a small bowl and douse with the lime juice. Season with salt, to taste, and lightly mash.

Ingredients you will need

Lime Juice

Salt

Equipment you will use

Bowl

Arrange the chicken in shallow bowls topped with sauce and a mound of avocado, tomatoes, parsley and onions.

Ingredients you will need

Tomato

Avocado

Whole Chicken

Parsley

Onion

Sauce

Equipment you will use

Bowl

Serve with tortillas or bread, for mopping.

Ingredients you will need

Tortilla

Bread

Equipment

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Sandhi Sanford and Benedict Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.