The spicy heat from the chipotles (found in the ethnic-foods section of your supermarket) will warm you both down to your toes. The chicken goes nicely with couscous or rice and a green vegetable.
2 boneless, skinless chicken-breast halves (about 12 oz total)
Salt and pepper
1 teaspoon cumin
1/4 to 1/2 teaspoon chipotles in adobo sauce
1 tablespoon canola oil
1/2 onion, chopped
1/2 cup orange juice
4 oz. jar roasted red peppers (pimentos), drained and chopped
Calories (2 cups) 295
How to Make It
Prep time: 10 minutes Cooking time: About 15 minutes
Season chicken with salt, pepper, and cumin. Pour chipotles in adobo sauce into a food processor or blender and puree them.
Heat a medium saute pan over medium-high heat. Add 1 tbsp. oil to pan and add chicken. When browned, about 2 minutes, flip chicken and add onion. Let brown about 3 minutes, then add orange juice. Add chipotles and stir, then add peppers. Reduce heat, cover, and let cook 8 to 10 minutes, or until chicken is cooked through. Serve immediately.
Kid-friendly version: Omit the chipotles and double the recipe.
How kids can help: Measure ingredients.
Leftover chipotles will keep in an airtight container in the refrigerator up to 4 months; use to season tacos or burritos.
(Bonus: With a few tweaks, they make easy family-friendly meals too!)
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