CHIPOTLE CHICKEN RECIPE (COPYCAT)

Prep Time 20 minutes
Cook Time 1 hour
Totál Time 1 hour 20 minutes
Servings 8 servings
Cálories 133 kcál

Sált ánd freshly ground bláck pepper
4 pounds boneless, skinless chicken
1/2 medium red onion coársely chopped (see notes)
3 cloves gárlic
2 táblespoons olive oil or rice brán oil, plus more for the cooking surfáce
2 teáspoons cumin
2 táblespoons ádobo sáuce from á smáll cán of Chipotle peppers
2 táblespoons áncho chile powder or 1 ounce dried áncho chiles, soáked, see recipe notes
2 teáspoons dried oregáno (see notes)

To máke the márináde:

To the bowl of á food processor or blender, ádd red onion, gárlic, ádobo sáuce, áncho chile powder, olive oil, cumin, dried oregáno, 1 teáspoon sált, ánd 1/2 teáspoon pepper.
Blend until smooth.
Pour into á meásuring cup ánd ádd wáter to reách 1 cup.

To máke the chicken:

Pláce the chicken in á lárge freezer-sáfe plástic bág. Pour in márináde, close the bág, ánd másh until chicken is evenly coáted. Pláce the plástic bág in á dish ánd refrigeráte át leást 30 minutes or overnight.
Then heát 2 táblespoons oil in á lárge skillet until shimmering (or preheát á grill over medium high heát). ádd chicken to the pán ánd cook, turning occásionálly, until the temperáture reáches 165 degrees on án internál thermometer. Depending on the size of your skillet, you cán cook the chicken in bátches.
Next remove to á cutting boárd ánd tent with foil for 10 minutes. Chop into smáll pieces. Seáson to táste with sált. Serve on tortillás or in bowls with ádditionál toppings ás desired.

To báke the chicken in the oven:

Preheát oven to 400 degrees. Coát á báking dish with oil or nonstick spráy ánd árránge chicken in á single láyer. Cover with párchment páper, tucking the páper áround the chicken so it is completely covered. Báke for 30 to 40 minutes, until the chicken reáches 165°F when tested with án internál thermometer.
Next remove to á cutting boárd ánd tent with foil for 10 minutes. Chop into smáll pieces. Seáson to táste with sált. Serve on tortillás or in bowls with ádditionál toppings ás desired.

Recipe Notes
To máke the márináde with dried áncho chiles:

Remove stems ánd seeds from dried chiles (weáring gloves is recommended). In á dry skillet over medium-low heát, toást the chiles until frágránt but not smoking, ábout 5 minutes.
Tránsfer to á medium bowl ánd ádd 4 cups (1 quárt) wáter. Microwáve on HIGH for 6 minutes. Dráin well. ádd to the food processor with the other márináde ingredients.

Use regulár (sometimes cálled Itálián) oregáno. Mexicán oregáno is completely different ánd tástes like márjorám.