We’ve been looking for new recipes lately, and this was pretty much us just throwing stuff together and hoping it turned out okay. The idea actually came from a dish that Billy used to get at some Mexican restaurant in Colorado Springs…and it actually turned out pretty damn good! It’s basically some bone-in chicken breasts with a sauce made from tomatoes, bell peppers, onions and chipotle peppers.
Here’s what you’ll need:
– Bone-In Chicken Breasts (one per person)
– 1 onion, diced
– 2 bell peppers, cut into strips
– 1 can stewed tomatoes
– 1 or 2 chipotle peppers, finely chopped, plus adobo sauce
– 1 serrano pepper, finely chopped
Using a high-sided skillet, the first thing you want to do is brown the chicken breasts to get a crispy skin and to lock the juices in. Throw them in a hot pan with a little oil for a few minutes on each side, you’ll know when to turn them when they’re no longer sticking to the pan. Once browned on both sides, remove from the pan and set aside.
Next, saute the onions in the same pan (adding more oil if necessary) until translucent. Next, add the bell peppers and let them cook down, but not all the way through. Finally, add the tomatoes, serrano pepper, chipotle peppers and adobo sauce. Stir to combine and bring to a boil. Add the chicken back to the pan, lower the heat and cover the pan to let everything simmer for at least 45 minutes, or until the chicken is cooked through.
For making something up with nothing to go off of…this turned out pretty awesome! (All thanks to Billy, of course.) The entire dish had a bite to it, thanks to the serrano and chipotle peppers with adobo sauce, but was evened out by the acidity of the tomatoes. The smoked flavor of the adobo sauce gave the dish the familiar smokiness of classic Mexican dishes. The onions and bell peppers gave the dish a little crunch, while the tomato sauce was perfect for sopping up with some rice. This dish is definitely a do-over!