Chipotle Lime Chicken

Chipotle and lime. YUM! What a great combination. It is a very popular pairing in many Southwestern, Mexican and Caribbean dishes. A chipotle pepper is a ripe smoke-dried jalapeno pepper that is often marinated in an adobo sauce. They are a medium hot, at about a 5-6 on a scale of 10. Jalapenos are mostly green, but at the end of the season, they turn a bright red, and this is when they are used to make them chipotle style. The bright red peppers are smoked, which gives them a very distinct smoky flavor and aroma. Smoking the jalapenos dates back to the days of the Aztecs, when it was believed that smoking the peppers was a way to preserve them as well as to enhance their flavors. The name chipotle comes from the Nahuatl word chilpoctli, which means smoked chili. Adding the fresh citrusy lime juice just enhances the flavors of the smoked chilies and will brighten up any dish this delicious combination is used in.

Because I love the big, bold Spanish flavors and foods, I cook a lot of dishes with chipotles and limes. I grilled my chicken separately this time, but often I cook them together. The lime juice acts as a tenderizer for the meats too.

Chipotle Lime Chicken Breasts

1 1/2- 2 lbs chicken breast

salt & pepper to taste

olive oil

3-4 TBSP lime juice

1 TBSP garlic

2 chipotle peppers with sauces, minced

1/2 stick of butter

1/2 cup chicken broth

green onions, chopped for topping

cilantro, chopped for topping

Coat the chicken with salt, pepper and olive oil and refrigerate for at least 1 hour before cooking. This time, I grilled them, but you can also pan fry them or roast them too.

Saute the garlic in the olive oil for about 1-2 minutes, then add the chipotle peppers, lime juice, chicken broth and butter. Bring to a boil, then reduce the heat to a simmer and continue to cook for about 5-7 minutes.

When the sauce is done, it is time to top it over the chicken and enjoy with a cool and refreshing margarita.

I made this dish for our friends Suzanne and Bill. Suzanne brought a delicious spinach and strawberry salad topped with feta cheese, that went very well with the meal as well.

And now, the meal is complete. I served the chipotle lime chicken with Spanish rice, roasted vegetables and Suzanne’s salad. We had the spicy artichoke and sausage dip with chips as an appetizer Spicy Artichoke and Sausage Dip and something deliciously different for dessert (more on that later).

To bring out the best in foods, share them with good friends.

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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