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RECIPE |  COPYCAT CHIPOTLE CHICKEN RECIPE

RECIPE | COPYCAT CHIPOTLE CHICKEN RECIPE

Hi everyone,

Hope you're all doing well.

This is a delicious copycat recipe that I can't take credit for! I found it on Brown Eyed Baker and it was so delicious I needed to re-share it with my adaptation.  If you love Chipotle's chicken as much as I do, you will love this.  I paired mine with sautéed canned un-drained black beans with a dash chili and ground cumin powder, smashed avocado with lemon juice and salt, corn, brown rice, romaine lettuce, tomato salsa and dairy free sour cream.

For this recipe, I'm using certified humane raised chicken thighs by Blue Goose Pure Foods which you can find at Sobeys, Loblaws or most major Canadian grocers. This recipe requires canned Chipotle peppers in Adobo sauce which can be found in the International aisle at most grocers. I'm also using Toffuti dairy-free sour cream as well. 

Well I hope you give this recipe a try and if you do, please share it with your family and friends.

Take care,
Christie

Chipotle Bowl(1).JPG

COPYCAT CHIPOTLE CHICKEN RECIPE

YIELDS 6 PIECES |  PREP TIME 1.5 HOURS OR OVERNIGHT | COOK TIME 8-10 MINS

Adapted from Brown Eyed Baker

INGREDIENTS

6 skinless boneless chicken thighs
2 tbsp avocado oil

Marinade:

½ medium red onion, coarsely chopped
4 cloves garlic, coarsely chopped
3 tablespoons adobo sauce (from a small can of chipotle peppers in adobo sauce)
2 tablespoons avocado oil or extra virgin olive oil
1 teaspoon of chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 tablespoon salt
½ teaspoon black pepper
1/4 cup of water

Required: Food processor

INSTRUCTIONS

  1. Blend all the marinade ingredients together in a food processor until smooth. In a reusable container, pour marinade over chicken thighs.  Using a fork, poke many holes into the thighs and mix so marinade covers thighs completely. Let this marinade for at least 1 hour or overnight in fridge.
  2. In a large non-stick skillet set over medium high heat, add 2 tbsp of avocado oil.  Pan fry your chicken thighs for 4-5 minutes on each side until cooked in the center. You may need to lower the heat to medium every now and then. 
  3. Once cooked, chop cooked chicken on a clean cutting board and serve with your favourite salad or burrito bowl fixings.
RECIPE |  SWEET & SOUR BATTERED MUSHROOMS (VEGAN)

RECIPE | SWEET & SOUR BATTERED MUSHROOMS (VEGAN)

DEAR CILKA

DEAR CILKA