If you are looking for something to spice up your week, look no further...this is the dish for you! Wow... !! Of course, you all know my love for chipotle and you know that I can handle the heat...but this was spicy, so beware! You could easily cut back on the amount of chipotles you use, but I'm a risk taker...I love living life on the edge!!
I loved this dish, Chris loved this dish...so it was a huge hit in our house. The sauce had a deep, complex taste to it, as if it had cooked for a long time. The bold flavors of the chipotle and espresso powder help bring out that complexity. It was spicy, it was bold, it was amazingly good!
Adapted from Cook's Country
1 (14.5 oz) can diced tomatoes, drained
3 Tablespoons minced canned chipotle in adobo sauce (about 3-4 chipotles)
1 Tablespoon adobo sauce
2 large garlic cloves, finely minced
2 teaspoons dried oregano
1 1/2 teaspoons instant espresso powder or instant coffee
salt and pepper
4 boneless, skinless chicken breasts, cut into 2-inch pieces
2 Tablespoons vegetable oil
1/2 sweet onion, chopped
2 Tablespoons molasses
Process tomatoes in food processor until smooth; set aside. Combine chipotle, garlic, oregano, espresso powder, 1/4 teaspoon salt, 1/4 teaspoon pepper in a small bowl. Reserve 1 tablespoon of the mixture. Pat chicken dry with paper towels and coat all over with the rest of the chipotle mixture.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to a plate. Heat remaining oil in now-empty skillet over medium heat until shimmering. Add onion and cook until browned, about 6-8 minutes. Stir in processed tomatoes, reserved chipotle mixture, molasses and chicken, along with any accumulated juices. Simmer, covered, until chicken is cooked through and sauce is thickened, about 10 minutes. Season with salt and pepper. Serve over rice if desired. Enjoy!