Creamy Chipotle Chicken Thighs with Sauteed Squash recipe
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Ingredients
- 1 medium white onion, quartered, divided 2 tablespoons tomato-flavored bouillon, divided 4 skinless chicken thighs 1 (8 ounce) container Mexican crema, crema fresca 1 (7 ounce) can chipotle peppers in adobo sauce 3 tomatoes, divided 2 garlic cloves, divided 2 tablespoons butter, divided 1 red bell pepper, quartered 3 Mexican white squash, chopped salt and ground black pepper to taste
Nutrition Info
- 465 caloriescarbohydrate: 18.6 gcholesterol: 153.2 mgfat: 35.8 gfiber: 5.4 gprotein: 21.2 gsaturatedFat: 19.6 gservingSize: -sodium: 392.8 mgsugar: 10.5 gtransFat: : -unsaturatedFat: : -
Directions Creamy Chipotle Chicken Thighs with Sauteed Squash
Directions
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Bring a pot of water to a boil with 1 quarter piece onion and 1 tablespoon bouillon. Add chicken and boil until chicken is no longer pink in the center and juices run clear, 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken and set aside on a plate. Reserve 1 cup cooking water.
Combine Mexican crema, chipotle peppers, reserved 1 cup cooking water, 2 tomatoes, 1 quarter onion, 1 garlic clove, and remaining 1 tablespoon bouillon in a food processor. Blend sauce well until smooth.
Transfer sauce to a frying pan and add chicken thighs. Bring to a simmer and let cook for 20 minutes.
Meanwhile, heat 1 tablespoon butter over medium heat in a skillet. Add 1 quarter onion and remaining garlic clove. Cook and stir until softened, 3 to 4 minutes. Add bell pepper and cook and stir until softened, about 3 minutes. Stir in squash. Season with salt and pepper and saute until squash is cooked through and tender, about 5 minutes.
Slice remaining tomato. Heat remaining tablespoon butter in a skillet over medium heat. Add tomato and remaining 1 quarter onion. Cook and stir until softened, 3 to 4 minutes. Place on top of chicken mixture and serve with squash.