Description
If you love Chipotle but not live close by a restaurant, you might want to try this basic recipe to recreate their famous chicken for bowls, wraps, and more…
Ingredients
some olive oil (for roasting/frying)
1 small red onion, coarsely chopped
3 garlic cloves, coarsely chopped
4 tbsp. water
2 tbsp. tomato paste
2 tbsp. olive oil
1 tbsp. white balsamic vinegar
2 tsp. ground cumin
2 tsp. dried oregano
1 1/2 tbsp. ancho chile powder*
1 tsp. smoked paprika powder*
1 tsp. salt
1/2 tsp. fresh ground black pepper
1/2 tsp. cayenne pepper*
about 35 oz. (1 kg) chicken thighs (with bones)
Instructions
1. For the marinade, add the chopped onion, garlic, water, tomato paste, olive oil, vinegar, cumin, oregano, ancho chile powder, smoked paprika powder, salt, pepper, and cayenne pepper to a mixer and blend until you get a smooth paste.
2. Clean, wash, and dry the chicken thighs. Add them together with the marinade to a large freezer bag (or an airtight container) and mix until the chicken is evenly coated with the chili sauce. Place in the fridge overnight (max. 48h).
3. Preheat the oven to 400°F (200°C). Brush a large baking dish with some oil and place the chicken thighs next to each other in the baking dish – ideally they do not touch each other. Cover the chicken with a piece of baking parchment, tucking the paper around the chicken to cover it completely. Bake for 25 minutes, then remove the baking parchment and continue baking the chicken for another 10-15 minutes or until the center of the chicken thighs reach a temperature of at least 165°F (74°C) when tested with a thermometer*. Take the chicken out of the oven and let it rest for about 5 minutes before removing the meat from the bones and cutting it into small pieces.
4. Use the chicken directly for chipotle chicken bowls, wraps, or in a salad. Leftover chicken can be stored in an airtight container in the fridge for up to 2 days.
Notes
+ we recommend using chicken with bones, but you can get boneless chicken thighs as well
+ you can cook/fry the chicken in a frying pan instead of roasting it in the oven – this takes a bit less time, but you have to stay with the chicken all the time. ;P