Roast chipotle chicken
( SERVES 4 )
Publication: Bite
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This richly layered, smoky sauce really does make chicken finger licking good. You can also marinate the chicken in the cold sauce overnight.
Ingredients
| 1 | Chopped onion |
| 2 Tbsp | Olive oil |
| 4 cloves | Crushed garlic |
| 2 Tbsp | Brown sugar |
| 1 pinch | Cinnamon |
| ½ tsp | Salt |
| 2 cans | Chipotle chillies in adobo sauce, chopped |
| 1 Tbsp | Worcestershire sauce |
| 2 Tbsp | Tomato paste |
| 2 Tbsp | Cider vinegar |
| ¼ cup | Chicken stock |
| 8 pieces | Chicken pieces, (Legs and Thighs) |
Directions
- Gently fry onion in oil until onion is soft.
- Add garlic, sugar, cinnamon, salt chipotle chillies, Worcestershire sauce, tomato paste, cider vinegar and chicken stock (or water) and simmer, stirring occasionally for 10-15 minutes until sauce has thickened.
- Heat oven to 200C. Line a roasting dish with baking paper.
- Coat chicken in the sauce, place in the roasting dish and cook for 20 minutes.
- Turn the chicken, coat in more sauce and cook another 20-30 minutes until chicken is cooked through.
Food stuck to your favourite cookware?
Clean it with the Chux non-scratch Silver Scourer.
https://www.eatwell.co.nz/recipe/15510/Roast-chipotle-chicken/
Comments
Quincejelly
added 872 days agoI made this Roast Chicken dish on Tuesday night and bought one can of Cullys chipotle chillies. Wow ! I used about one or two tablespoons, but it was sooo hot we had to s****e the sauce off & try to retrieve the chicken. Still our mouths were on fire. Incidentally we love spicy food. We are a couple, so I halved the recipe. Is the quantity of two cans correct ? I feel sure it must be a mistake ?
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