Chipotle Chicken

This flavorful chicken is perfect in salads or rice bowls.

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Chipotle Chicken

Step 1: Marinade

To a resealable plastic bag, add:

1 T chipotle pepper pureé

1 T oil

1 tsp salt

1/2 tsp cumin

1/2 tsp oregano

1/2 tsp garlic powder

1/4 tsp onion powder

1/4 tsp pepper

Squish bag with hand to mix, then add:

1 lb chicken breast (boneless skinless)

Ensure chicken is covered with the marinade, place marinating chicken in the refrigerator and allow to marinate for at least one hour.

Step 2: Roast Chicken

Preheat oven to 400F.

On the stove-top, preheat a cast-iron skillet (or other oven-safe skillet) over medium heat.

To preheated skillet, add:

1-2 tsp oil

Marinated Chicken Breast

1. Brown on first side, ~3 minutes.

2. Turn over and brown on other side, ~2 minutes.

3. Put skillet, including chicken, into preheated oven (400F).

4. Roast for 20 minutes:

   • Using an instant read thermometer, check chicken temperature 

   • Food safety tip: 165F internal temp for boneless chicken

   • Cook longer if necessary, checking temp every 2-3 minutes

5. Remove cooked chicken from hot skillet. Set aside to rest 10 minutes, slice.

Serve hot.

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Brenda’s tips:

• Serving size: 4

• Chipotle Chicken is perfect for Chipotle Rice Bowls, simply replace the beef with this chicken

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Window to B’s kitchen . . .

Barbacoa Beef

This spiced beef is perfect for Chipotle Rice Bowls or tacos or Barbacoa Salads. This recipe uses leftover roast beef, making it very quick to put together.

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Barbacoa Beef

To a medium pot, add:

2 Tbsp apple cider vinegar

1 Tbsp lime juice

1 Tbsp chipotle pepper purée

1 tsp garlic powder

1 tsp cumin

1/2 tsp oregano

1/2 tsp pepper

1/2 tsp salt

1/8 tsp cloves, ground

1/4 cup chicken broth

Whisk together, then add:

1 lb beef roast, cooked and chopped into 1” pieces

1 bay leaf

Bring to low boil, reduce heat and simmer for ~30 minutes.

Shred lightly. Serve hot.

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Brenda’s tips:

• Serving size: 4

• This recipe can be made in a crockpot. Simply assemble ingredients in a slow cooker and increase cooking time to 2 hours.

HOW TO: Chipotle Pepper Purée & Preserve

Chipotle Peppers in Adobo Sauce is an ingredient made from roasted, dried jalapenos preserved in a spiced tomato sauce. You can find canned Chipotle Peppers in Adobo Sauce in most grocery stores and add amazing flavor and heat to any recipe.

Generally, a recipe calls for only one pepper with the accompanying sauce. As there are a number of peppers per can, Brenda created this recipe to teach us how to freeze the extra purée for easy use.

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HOW TO: Chipotle Pepper Purée & Preserve

Chipotle Pepper Purée

• Transfer the entire contents of 1 can Chipotle Peppers in Adobo Sauce to a blender*

• Blend smooth

  • Note: 1 Tbsp of the resulting purée is equivalent to 1 pepper

Preserve the leftovers

After removing the portion needed, it’s time to preserve the leftovers

• Prepare sheet pan with a layer of parchment (or wax paper)

• Portion purée by tablespoons, spaced at least 1” apart, onto the parchment

• Very lightly tap the sheet pan on the countertop to flatten purée disks

• Place filled sheet pan to freezer

• Freeze until firm (may take up to 24 hours)

• Transfer the frozen purée disks to a freezer-safe resealable bag

• Freeze until needed, removing only the desired number of disks and keeping the rest frozen

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Brenda’s tips:

• Makes 8 to 12 (1 Tbsp) servings

• Use the chipotle purée to make

  • Chipotle Beef

  • Chipotle Chicken

• *Brenda prefers to use a single-serving blender to purée the chipotle peppers

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Window to B’s kitchen . . .