Chipotle Chicken Thighs with Chunky Guacamole



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Total Reviews: 3

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  • on March 12, 2012


    Excellent recipe. I thought it was going to be too spicy for my family but they licked their plates clean. I made a bowl of pasta just for the sauce alone. I will definitely be making this again.

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  • on February 12, 2012


    This is a little premature: I just made this for this week, so I haven't actually tasted the chicken yet. The sauce is AAAAH-MAAAAZING! LOVE it!! Almost switched tonights meal out with this one instead, but alas, tonights meal isn't something that will reheat well! :( Looking forward to diggin into this one!!

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  • on May 23, 2011


    I've made this dish about 5 times, and my family LOVES it. The first time, I followed the recipe. But each time since, I've changed it up a little, adding less chipotle to suit my young children, and adapting it to my slow cooker. To do this, I brown chicken pieces in a pan, transfer to the slow cooker insert, brown chorizo, onions, carrots, garlic in same pan, deglaze with chicken stock, add crushed tomato and let it reduce, add thyme, adjust salt, and pour it over chicken. I toss in two bay leaves. Cook in slow cooker for 4 (high to 7 (low hours.

    I have it in my slow cooker now, as I'm writing this review. And this time, I've mixed up skinless thighs and breasts (all on the bone, and added only 1/2 a chipotle, but included 2 tsp. tomato paste, 2 tsp apple cider vinegar, and 1/2 tsp smoked paprika (to approximate the flavor of the adobo sauce. Smells good and upon initial sampling, tasted delicious too. Thank you, Rachael Ray!

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