Chipotlepopcornchicken Recipes

Steps:

• Cut chicken breast into bite-sized pieces and place them in a medium-sized bowl.
• Pour buttermilk and can of chiles over the chicken, making sure to get all of the adobo sauce out of the can. Mix well to incorporate.
• Cover and let marinate in the refrigerator for 2-4 hours.
• In a separate bowl, mix together panko bread crumbs, chili powder, salt, pepper, and paprika.
• Remove chicken from the refrigerator and dredge the pieces in the bread crumb mixture for an even coat.
• Fry them in 350˚F (180˚C) oil until they are crispy and golden brown (about 2 minutes).
• Drain on paper towels.
• Garnish with an additional sprinkle of smoked paprika and serve.
• Enjoy!

Steps:

• Cut chicken breasts into 1 1/2-inch pieces. Place in mixing bowl and cover with buttermilk and pureed chipotle chilis. Cover and refrigerate overnight. Once the chicken has had time to sit in buttermilk, dredge the chicken in seasoned flour and fry in a 350°F fryer. Once out of fryer, season with salt, pepper and chopped cilantro.

Steps:

• Combine chopped chile peppers with 2 tablespoons sour cream. Mix together and spread mixture over chicken breasts. Sprinkle lightly with salt to taste, cover and marinate in refrigerator for at least 2 hours.
• Place marinated chicken in an ungreased 9x13 inch baking dish and broil for about 5 minutes (rack should be about 6 inches from the top.) Pour 1 cup sour cream around edges of chicken and turn over chicken breasts. Broil for an additional 5 minutes. Sour cream should be lightly brown on the edges. Move breasts into a separate dish and cover to keep warm. Set aside.
• Pour leftover broiled sour cream into a medium saucepan over high heat. Add spinach, broth and salt to taste. Boil for about 1 minute until all melted and mixed together. Pour mixture over chicken breasts and serve.

Steps:

• In a bowl whisk together chipotle peppers, buttermilk, egg, cornstarch, salt and pepper.
• Cut the chicken breasts into 1 inch pieces. Place the chicken in the batter and let it sit for at least a couple hours in the fridge or overnight.
• Pour some panko breadcrumbs in a shallow plate.
• Heat the oil in a large skillet.
• Coat each piece of chicken with breadcrumbs, add more breadcrumbs as needed and fry on both sides for 3 to 5 minutes until chicken is cooked through. Place on paper napkins to soak up some of the oil. Repeat with all chicken pieces. Only add a few pieces of chicken to the skillet at a time so as not to over crowd, so the chicken turns out crispy.
• Once out of fryer, season with more salt, pepper (if desired) and chopped cilantro to taste.
• Serve with your choice of dip.

Steps:

• Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over medium-high. In batches, if necessary, cook chicken skin side down until browned, about 7 minutes. Transfer to plate.
• Reduce heat to medium. Add onion and saute until soft and translucent, about 5 minutes, scraping up any browned bits from pot. Add 2 tablespoons water.
• Add garlic, cumin, and chipotle; cook until garlic is soft and fragrant, about 2 minutes. Add tomatoes, season, and bring to a simmer; cook 5 minutes, breaking tomatoes down with a wooden spoon. Return chicken and any accumulated juices to pot; bring to a simmer, cover, and cook until chicken is cooked through, about 15 minutes. Serve over rice.

Steps:

• Put the chicken in a gallon-size zipper-top plastic bag. Add the oil to the bag, seal it and toss and turn the chicken pieces inside the bag until they are well-coated.
• Mix the garlic powder, onion powder, cumin, oregano, black pepper and chipotle cubes in a small bowl, crushing the cubes with the back of a spoon. Add the spice mixture to the bag, seal it and toss and rub the chicken through the bag to coat well with the spices. Refrigerate the chicken in the bag for at least 4 hours and up to 24 hours. (Note: Prior to grilling, I still lightly season with salt the thighs.).
• Heat a grill to about 400 degrees. Grill 5 to 6 minutes per side, until the chicken is cooked through, but still tender. Remove from the grill and serve. (The chicken may be cut into bite-size chunks for use in burritos or other recipes.).

Steps:

• On a cutting board, season the chicken all over with salt and pepper.
• Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.
• Refrigerate for at least 2 hours, up to overnight.
• Heat the oil in a large skillet over medium-high heat.
• Add the chicken and cook until golden brown, 4 minutes per side.
• Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
• Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.
• Enjoy!

Steps:

• In an electric skillet combine the chicken, diced tomatoes and water. Heat to boiling and reduce heat to simmer and cook for 20 minutes.
• Stir in the egg noodles and cook an additional 20 minutes or until noodles are tender and mixture has thickened. Serve immediately. Option: Serve over rice or mashed potatoes.