Creamy Chipotle Chicken Thighs with Sauteed Squash

Name: Creamy Chipotle Chicken Thighs with Sauteed Squash
Total time: 80
Yield: 4
Ingredients: 1 medium white onion, quartered, divided; 2 tablespoons tomato-flavored bouillon, divided; 4 skinless chicken thighs; 1 (8 ounce) container Mexican crema, crema fresca; 1 (7 ounce) can chipotle peppers in adobo sauce; 3 tomatoes, divided; 2 garlic cloves, divided; 2 tablespoons butter, divided; 1 red bell pepper, quartered; 3 Mexican white squash, chopped; salt and ground black pepper to taste

Recipe by KarinasMommy from allrecipes.com

Dinner 1 Hr. 20 Mins.

Ingredients

4 servings

•

1 medium white onion, quartered, divided
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2 tablespoons tomato-flavored bouillon, divided
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4 skinless chicken thighs
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1 (8 ounce) container Mexican crema, crema fresca
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1 (7 ounce) can chipotle peppers in adobo sauce
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3 tomatoes, divided

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2 garlic cloves, divided
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2 tablespoons butter, divided
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1 red bell pepper, quartered
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3 Mexican white squash, chopped
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salt and ground black pepper to taste

Instructions

Bring a pot of water to a boil with 1 quarter piece onion and 1 tablespoon bouillon. Add chicken and boil until chicken is no longer pink in the center and juices run clear, 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken and set aside on a plate. Reserve 1 cup cooking water.
Combine Mexican crema, chipotle peppers, reserved 1 cup cooking water, 2 tomatoes, 1 quarter onion, 1 garlic clove, and remaining 1 tablespoon bouillon in a food processor. Blend sauce well until smooth.
Transfer sauce to a frying pan and add chicken thighs. Bring to a simmer and let cook for 20 minutes.
Meanwhile, heat 1 tablespoon butter over medium heat in a skillet. Add 1 quarter onion and remaining garlic clove. Cook and stir until softened, 3 to 4 minutes. Add bell pepper and cook and stir until softened, about 3 minutes. Stir in squash. Season with salt and pepper and saute until squash is cooked through and tender, about 5 minutes.
Slice remaining tomato. Heat remaining tablespoon butter in a skillet over medium heat. Add tomato and remaining 1 quarter onion. Cook and stir until softened, 3 to 4 minutes. Place on top of chicken mixture and serve with squash.