2nd recipe in the Christmas day (which also turned into New Years Eve) burrito fiesta. Today: Marinated Chipotle Chicken
This will make approximately 8-10 servings. Whatever isn’t used, you can just freeze the chicken (in freezer bags) and use again. This is a great way to prepare multiple dinners at once.
2-3 pounds boneless, skinless chicken breasts
2 ounces of dried ancho chiles
7 ounce can of chipotle peppers in adobo sauce
1 teaspoon pepper
2 teaspoons oregano
6 cloves garlic
2 teaspoons salt
1/4 cup vegetable oil
You want to soak your ancho chiles in water until they are soft. You can do soak them overnight, or to speed things up, put them in boiling water for about 10 minutes.
You want to marinade your chicken in the sauce we’re going to make. Your best bet is to marinade overnight, but sometimes your time is limited, so you can also marinade a few hours before if you have to.
Remove seeds from your soft ancho chiles.
Drain your chipotle peppers – you only want to keep the adobo sauce – you can toss the actual peppers.
Add all your ingredients (except your chicken) in a food processor. Puree under smooth.
Marinade your chicken overnight – stab the chicken and then pour/spread your puree over it. Put it in the refrigerator for the night.
Turn your handy crockpot on high. Add chicken/puree mixture and cook for 5 hours. You can also do low for 10 hours. Add 3/4 cup of water so it stays moist.
Relax, let the crockpot do all the work.
Once time is up, the chicken will almost fall apart. So just shred it up on a cutting board. If there is water left in the pot, just drain it out.
Make a delicious burrito with pinto beans, cilantro/lime rice and some salsa verde.
I’m so crazy about the rice I also have it on the side!
Step by step pictures behind the cut.