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Chicken with Spicy Chipotle Tomato Sauce

Cummulative Rating

Servings
Makes 4-6 servings.
Difficulty
Medium

Ingredients

1 whole chicken cut into 8 pieces
1 Tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 Tablespoon olive oil
1 Tablespoon unsalted butter
1/2 cup dry red wine
1 large diced onion
2 large garlic cloves, minced
1 large red bell pepper, diced
1 14oz. can diced tomatoes
1 canned chipotle pepper in adobo sauce, minced (check ingredients to make sure it is gf)
2 cups gf Chicken Stock
Salt and freshly ground black pepper
1 teaspoon fresh lime juice (or more to taste)
2 Tablespoons fresh cilantro

Directions

Rinse chicken and pat dry. In a small bowl, combine the chili powder, cumin, salt and freshly ground black pepper. Rub chili powder mixture all over chicken.

Heat 1 tablespoon of olive oil and 1 tablespoon unsalted butter in a large deep skillet over medium-high heat. Add the chicken in a single layer and brown on all sides, about 3-4 minutes per side. (It may be necessary to do this in batches depending on the size of your pan. Don’t overcrowd the chicken or it won’t brown properly.) Transfer the chicken to a platter. Add the wine to the pan and deglaze by scraping up any browned bits on the bottom of the pan. Bring to a boil. Cook the wine down until the pan is almost dry. Add the onion to the pan; sauté for 3 minutes. Add the garlic; sauté for 30 seconds. Add the bell pepper; sauté for 3 minutes. Add the diced tomatoes, chipotle pepper, and chicken stock. Adjust seasonings to taste with salt and freshly ground black pepper. Return the chicken to the pan and turn to coat with sauce. Partially cover pan and simmer for 20-30 minutes or until chicken is cooked through. Season to taste with fresh lime juice, salt and freshly ground black pepper. Garnish with fresh cilantro and serve.

Tips

Try serving this delicious chicken dish over creamy polenta!

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