Saturday, January 29, 2011

Caramelized Chipotle Chicken-Revisited

A few months ago, I posted about the Caramelized Chipotle Chicken we had. I made it again recently with just a few changes and it was even better! It's such a bold dish and will definitely spice up your night!

3 tbsp olive oil, separated
4 garlic cloves, thinly sliced
1 onion, chopped (this was much better than the onion powder)
1/2 cup ketchup
1 tbsp packed brown sugar
1 tbsp Dijon mustard
2 tbsp chopped chipotles in adobo (more or less depending on your preference)
1/2 tbsp Worcestershire sauce
1 tbsp cider vinegar
1/4 tsp cinnamon
1/4 tsp salt
1/4 tsp pepper
2 boneless skinless chicken breasts

Heat 1.5 tbsps of olive oil in a skillet over medium-high heat. Add the garlic and cook, stirring occasionally until golden. Transfer to a plate with a slotted spoon. Reduce heat to medium and add onions. Cook stirring occasionally until golden brown. Add garlic back to skillet, along with the remaining ingredients, except chicken. Simmer until thickened.

Season the chicken with salt and pepper. In another skillet, heat the remaining olive oil over medium-high heat. Add the chicken and cook until golden, about 7 minutes, flip and continue cooking until chicken is cooked through.

Place cooked chicken in a baking pan. Spoon the chipotle sauce over the chicken. Place under the preheated broiler until caramelized, about 5 minutes. Make sure you check so it doesn't burn. Enjoy!

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