By Samantha Schwalm
This is a new recipe I created last week. During this time we are living through, I am trying to use what I have in my pantry so we do not have to go to the store. Everything, except for the peppers, should be staples in your pantry and refrigerator at all times. The chipotle peppers in adobe sauce will have to be sliced up, and will give this dish a kick. Greek yogurt and rice will help with the heat. I hope you enjoy the Chipotle Chicken, and as always, please tweet any questions to @ParisKabatChef, or you can follow me on Instagram.
4 T olive oil (divided in half)
4 chicken Breasts
1/2 cup of half carrots
1/2 cup onion
1 T Garlic
1/2 cup tomato paste
6 oz can of Chipotle peppers in adobe sauce
1/2 cup cilantro chopped
1 tsp salt
1/2 tsp pepper
2 cups of chicken stock
Dollop of plain Greek yogurt
In a dutch oven, place 2 Tablespoons of olive oil and heat up. Place chicken in the oil and cook on each side for 2 minutes (until brown on each side). Remove chicken and set aside.
Next add the remainder of oil, and add Carrots, onions, and garlic. Sauté until translucent. Then add tomato paste and Chipotle peppers in adobe sauce. Stir together and cook for 3 minutes. Add cilantro, salt, pepper, Chicken Stock and chicken cover and cook for 30 minutes on medium heat. Chicken should pull apart when finish.
Serve the chicken and sauce over rice with a dollop of plain Greek yogurt on top.
Basic Rice:
1 cup of rice to 2 cups of chicken stock. Bring to a boil, and cover for 15 / 20 minutes or until all of the liquid is absorbed.
