This Mexican/southwestern dish has the smoky, spicy elements courtesy of chipotle, paprika and pepper coupled with a fresh, cooling guacamole.
Directions for: Chipotle Chicken Thighs with Chunky Guacamole
Ingredients
8 pieces bone-in chicken thighs
Smoked sweet paprika or paprika
Salt and freshly ground black pepper
2 Tbsp extra-virgin olive oil
- lb(s) chunk Spanish corizo, cashing removed and crumbled or chopped
1 large carrot, peeled and chopped
1 onion, chopped
2 cloves garlic, chopped
2 Tbsp chopped fresh thyme leaves
1 chipotle pepper in adobo, seeded and finely chopped, plus 1 Tbsp adobo sauce
1 (15-oz) 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
cup coarsely chopped flat-leaf parsley
small red onion, chopped or thinly sliced
Directions
1. 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.
2. 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.
3. Heat the tortillas or bread and set aside.
4. Halve and gently dice the avocados into large chunks. Add them to a small bowl and douse with the lime juice. Season with salt, to taste, and lightly mash.
5. Arrange the chicken in shallow bowls topped with sauce and a mound of avocado, tomatoes, parsley and onions. Serve with tortillas or bread, for mopping.
See more: Chicken, Herbs, Hot and Spicy, Main, Mexican, Pork, Tomatoes, Vegetables