I was thrilled when JeffreyW put together a batch of chipotles in adobo sauce, using jalapenos from his summer garden. I learned a lot from his post. I’m going to direct you to the entire thing instead of just reposting his recipe because he does a terrific explanation of the whole process. So before you try any of tonight’s other recipes, you might want to start with JeffreyW’s recipe (found here).
Once you’ve got your chipotles and sauce all prepped (or bought), you can try them in any of the following:
My absolute favorite is Chipotle Macaroni and Cheese with Bacon (recipe here). A great way to kick up a comfort food.
The spicy sauce is great in combination with fruits. When strawberries were in season I spiced up someone else’s recipe for Chicken in Strawberry Sauce with some chipotles in adobo sauce for a real treat (recipe here).
And from the photo at top, JeffreyW uses it to spice up his breakfast (recipe here).
So are you a fan of chipotles in adobo sauce? Have a favorite way to use them? If you haven’t tried them, are they something you might try now that we’ve wowed you with their many uses?
Finally, tonight’s featured recipe:
I had canned a big batch of apple butter a while back and one night I was wondering what to do with it besides spread it on bread. I had been thinking that it would be good with chicken or pork and eventually decided that barbecue chicken thighs would be where I would start. Then I decided to heat it up. A spicy, smoky mix of apple butter, chipotles in adobo sauce and a touch of spices made the perfect sauce:
Chipotle-Apple Butter Barbecue Chicken
I decided that bone-in, skin on thighs would work best.
- 8 chicken thighs
- Salt & Pepper
- 1 tsp crushed garlic
- 1 cup apple butter
- 1/2 yellow onion
- 2 tbsp chipotle peppers in adobo sauce (to start, add more as desired)
- 2 tsp crushed garlic
- 1/4 tsp salt
Season thighs with 1 tsp crushed garlic, salt and pepper. Let sit for 5-10 minutes while oven or grill preheats to 375 degrees. Bake or grill chicken for 15 minutes. Meanwhile in a blender or food processor, blend together remaining ingredients until smooth. Brush on chicken thighs thickly at the 15 minute mark and add more every 5 minutes until chicken reaches 165 degrees internal temperature (usually 10-15 minutes for a total cooking time of 25 to 30 minutes). Serve with lots of napkins.