Skillet Chipotle Chicken
a tender, juicy, skillet chicken breast packed full of Mexican flavors.
Servings: 5
Ingredients
- 1/2 large red onion cut into large chunks
- 4 cloves garlic cut into large peices
- 1 medium chipotle pepper (canned) can can be found in the latin foods section in any store (Chipotle Peppers in Adobo Sauce)
- 2 tbsp Adobo Sauce from same can as chipotle pepper above
- 1 tbsp olive oil
- 2 tsp oregano
- 2.5 tsp cumin
- 2 tbsp kosher salt if using table salt, reduce by half
- 1 cup water
- 1 tbsp vegetable oil (divided-for cooking)
- 2 lbs chicken breast trimmed and cut in half to make thinner
- juice from one lime
Instructions
For the Chipotle Marinade:
- Be sure to start to marinate chicken for at least 8 hours before cooking. In a blender (or food processor) Add onion, garlic, adobo sauce, chipotle pepper, olive oil, cumin, oregano, kosher salt, juice of one lime, and water. Blend together well. Marinate for at least 8 hours. (Can be marinated for up to 24 hours)
For the Skillet Chipotle Chicken:
- After the chicken has marinated, heat a large 12 inch skillet with 1/2 tbsp of vegetable oil over medium heat. Add pieces of chicken to the hot skillet. Discard extra marinade. Cook 5-6 minutes on each side or until the chicken temps at 160 degrees. Remove from skillet, set on cutting board, and let it rest for 8-10 minutes. Repeat once more adding second batch of chicken and another 1/2 tbs of vegetable oil.
- When the chicken is cool enough dice it into small pieces and add back to the skillet where you cooked the chicken. Let it cook, stirring together with all the crusty chicken bits in the skillet over medium heat for a few more minutes. Serve and enjoy!
Notes
Yields: 25 ounces (about 5 cups) cooked chicken
Serving size: 1 cup (5 oz, cooked)
223 calories 4.5g fat, 1g saturated fat, 0g carbohydrate, 0g fiber, 0g sugar, 42g protein
WeightWatchers Points: 1
