The chipotle low-down:
Chipotles are most commonly found dry, or canned “en adobo”.
If using dry, look for chiles that are pliable, kind of like fruit leather. To use, toast chile until slightly darkened in a dry pan. Cool slightly and snip into thin-thin strips, floating in your favorite chicken soup recipe. For extra heat, peel out the veins and seeds and serve them alongside. Also terrific whizzed into your favorite salad dressing!
Canned chipotles en adobo are easily found on your supermarket shelf, now, and are excellent pureed and added to pretty much everything. Try adding a spoonful of the puree to your next meatloaf, your favorite chicken marinade, or potato salad for a smoky kick that will have everyone asking what that special something is. Leftover puree can be frozen and spooned out as needed.
Chicken with Chipotle en Adobo
Two chicken breasts
Pureed chipotle en adobo
1/2 cup orange juice
1/4 cup tamari
2 tbsp honey
Place chicken breasts in a Ziploc bag, gently flatten w a mallet or rolling pin. Mix chipotle en adobo, OJ, tamari, and honey into the chicken bag. Give it a good rub. Marinate at room temp while you steam some rice, rotate the laundry, and chill some local brew. Heat up your grill or grill pan, quickly grill the chicken (165f!) and set aside. Sit down with a fresh green salad, some warm tortillas, ripe avocado, maybe some black beans with a bit of that chipotle swirled in…smoky heaven in 30 minutes or less!