Happy New Year! Obviously my resolution was not to blog more frequently. In fact, I didn’t make any resolutions because I didn’t want to set myself up for disappointment. I just want to be a good mom this year and try to take one day at a time without worrying about the next one! It’s been harder lately to get stuff done around here. Levi’s not quite crawling yet, but he still manages to cruise around the room and get into things by sort of pivoting his body in various directions. He can also pull himself up onto the coffee table and couch, which means lots of bumps and bruises are in our near future. Despite these new challenges, we somehow managed to try a delicious new recipe last night! Thank goodness I have a husband who likes to cook!
Two of my favorite food bloggers, Elly of Elly Says Opa and Josie of Pink Parsley, made this recipe that originated in Gourmet, and both of their mouth watering pictures and descriptions pushed it to the top of our list of things to make! Plus, it’s been dipping into the 30s at night (I know that seems like nothing compared to those of you who are having crazy snow right now, but we’re self-proclaimed cold wimps from CA!), so we wanted something bold and spicy in flavor to warm us up!
Chipotle chiles in adobo are one of our favorite ingredients. Remember when we found them at an import food store in Japan and went chipotle crazy for a week, making things like Chipotle Tomato Rice, Spicy Tomato Soup, and Sizzling Hot Shrimp? We loved the sweetness, smokiness, and tangy-ness of this dish; basically, we just pan-fried chicken breast halves, topped them with a chipotle barbecue sauce, and (per Elly’s advice) broiled them until nice and caramelized (rather than roasting). We served them with some steamed rice (made with chicken stock instead of water for more flavor; and I threw a tiny bit of chopped chipotles in there too, just for the heck of it), and a nice big salad.
Caramelized Chipotle Chicken
(Adapted from Gourmet)
3 TBS. olive oil, divided
4 large garlic cloves, thinly sliced
1 onion, chopped
1/2 cup ketchup
1 tbsp. Dijon mustard
1 Tbsp. packed brown sugar
2 Tbsp. chopped chipotles in adobo
1/2 Tbsp. Worcestershire sauce
1 Tbsp. cider vinegar
1/4 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. pepper
a pinch of cumin*
2 boneless, skinless chicken breast halves
* Not in original recipe, but we loved the flavor it added … a little earthiness to go with the cinnamon!
- Heat 1 1/2 TBS. of the oil in a skillet over medium-high heat until shimmery. Add the garlic and cook, stirring occasionally, until golden. Transfer to a plate with a slotted spoon. Reduce heat to medium and add the onions to the oil. Cook, stirring occasionally, until golden brown, about 15 minutes.
- Add garlic back to skillet, as well as remaining ingredients, except chicken. Simmer until thickened (for us, the sauce was already pretty thick after adding the ingredients. We only had to simmer for a few minutes to heat the sauce up and incorporate all the flavors!)
- Season the chicken with a little salt & pepper. In another skillet, heat the remaining 1 1/2 TBS. oil over medium-high heat. When hot, add the chicken and cook until golden on one side, about 7 minutes. Flip chicken, cover skillet, and continue cooking until chicken is cooked through.
- Preheat the broiler. Transfer cooked chicken from skillet to a baking pan. Spoon the chipotle sauce over the chicken. Place under the broiler until nice and caramelized, about 5 minutes (watching carefully, so as not to burn it!) Transfer to plates and enjoy!