Ingredients
1
1 servings
- •1 lb boneless, skinless chicken thighs
- •kosher salt, to taste
- •freshly ground black pepper, to tate
- •6 oz chipotle peppers in adobo, finely chopped
- •1 tablespoon vegetable oil
Instructions
- 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 vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, 4 minutes per side.
- Remove the chicken from the pan 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!
Related Recipes
Chipotle Chicken
Basic Chipotle Chicken Tacos
Creamy Chipotle Chicken
Slow Cooked Chipotle Chicken
Chipotle Cream Chicken
Easy Moist Chipotle Chicken
Creamy Chipotle Chicken Thighs with Sauteed Squash
Chipotle Pepper and Chicken Soup
Chipotle Chicken Salad
Honey-Chipotle Chicken
Chicken Al Pastor
