Chipotle Lime Chicken utilizes opposing flavors (such as citrus and chile or vinegar and chile) to enhance flavor. It is low in fat, sodium and cholesterol, helping to lay a foundation for good health. We like to make this dish when we have slightly more time because of the marinating that is required. Actual preparation and cook time is minimal so it is actually a nice dish to prepare for a weekday meal.

This recipe uses Hatch Green Chile Salsa to give it a New Mexican kick!

Chipotle Lime Chicken

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• CourseMain Dish
• CuisineFusion

Servings	Prep Time
Six 3 oz. Fillets	1 hour

Cook Time

10 minutes

Servings Prep Time Six 3 oz. Fillets 1 hour

Cook Time 10 minutes

Chipotle Lime Chicken 1 2 3 4 5 Votes: 0 Rating: 0 You: Rate this recipe! CourseMain Dish CuisineFusion Servings Prep Time Six 3 oz. Fillets 1 hour Cook Time 10 minutes Servings Prep Time Six 3 oz. Fillets 1 hour Cook Time 10 minutes

Ingredients

Lime Chicken

• 6 oz. BUENO® Hatch Green Chile Salsa, Medium
• Juice of ½ lime
• 2 tsp. Chipotles en Adobo Marinating Sauce
• 1½ lb. skinless, boneless chicken breasts pounded into 6 fillets, ½ inch thick

Chipotles en Adobo Sauce

• 4 ancho chile pods stemmed and seeded
• 16 garlic cloves unpeeled
• 3 Tbsp. olive oil
• 6 pkgs. (48 pods) chipotle chile, pods stemmed; do not remove seeds
• 3 medium tomatoes
• 1 ¼ cups fat free reduced sodium chicken broth
• 1 ¼ cups water
• 2 tsp. BUENO® Ground Cumin
• 1 tsp. BUENO® Whole Oregano
• 1/8 tsp. ground cloves
• 1/8 tsp. ground cinnamon
• 1 tsp. salt
• ½ cup apple cider vinegar
• 1 oz. piloncillo (or 2 Tbsp. brown sugar)

Servings: 3 oz. Fillets

Units:US Imperial

Instructions

Lime Chicken

1. Combine salsa, lime juice and adobo marinating sauce.
2. Smear fillets with marinade and refrigerate 30-60 minutes.
3. Heat grill to medium high.
4. Shake excess marinade off fillets. Toss the used marinade.
5. Grill 3-5 minutes on each side or to required doneness. Be careful not to overcook.
6. Serve with additional BUENO® Salsa and Spanish Rice
7. Option: Boneless pork loin chops may be substituted for chicken.

Chipotles and Adobo Sauce

1. Cut ancho chile pods into flat pieces. In a 10 inch non-stick skillet, toast over medium high about 30 seconds on each side until aroma is released. You might also hear slight crackles. Place chiles in hot water 30 minutes to re-hydrate.
2. In same skillet, toast unpeeled garlic cloves over medium high heat for about 15 minutes, turning as garlic chars slightly. Peel and roughly chop.
3. Place 2 Tbsp. olive oil in same skillet. When oil is hot, toast chipotle chile pods about 3 minutes, stirring to toast all chiles. Toast until aroma is released and you hear slight crackles. Scoop chipotle chiles out and place in hot water 30 minutes to re-hydrate.
4. Place tomatoes on a tinfoil-lined skillet about 5 inches under broiler and broil until skin blisters; then turn tomatoes until tomatoes are completely blistered, about 10 minutes. Cool and peel tomatoes.
5. Place tomatoes, 5 chipotle chiles, ancho chiles, garlic, ½ cup broth, ½ cup water, cumin, oregano, cloves, cinnamon, and salt in blender and puree.
6. Pour puree into 3 quart saucepan. Stir in apple cider vinegar, ¾ cup water, ¾ cup broth, piloncillo or brown sugar and 1 Tbsp. olive oil. Add rest of chipotle chiles.
7. Heat saucepan over medium high. Bring to boil, reduce heat and cover. Simmer for 40 minutes or until chipotle chiles are very soft. Stir occasionally. Refrigerate or package and freeze.

Option:

1. Option: If time does not permit making the Chipotles en Adobo, try this substitute for the Adobo Marinating Sauce. Combine ¼ tsp. olive oil, 1 tsp. BUENO® Special Reserve Chile Powder, 1/8 tsp. BUENO® Ground Cumin, dash of ground cinnamon, dash of ground cloves, ½ tsp. mesquite or hickory flavored barbeque sauce. Use this in place of the Adobo ingredient.

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