Chipotle paste has joined the family of stable herbs and spices that I have in my cupboard. The deep rich, smoky chilli pepper just gets me excited! I add it to mayonnaise, bean stews, sauces, and now chicken. This recipe is a cross between another favourite of mine: brown stew chicken which is also on the blog. I didn’t have to leave the chicken very long to marinate before frying it: maybe 2-3 hours? Because I also used boneless chicken thighs, I think the flavours penetrated very quickly.
Another important and fresh ingredient in this recipe is Annatto Powder. Annatto or Achiote Powder is a mexican spice which is used widely to give food a bright red colouring (think of tandoori chicken). It comes from the Achiote plant which bears seeds that are ground into this deep red powder. It has a mild sweet flavour.
So if you want a fresh chicken recipe that leaves you licking the plate…try this one I guarantee you won’t be disappointed!
Chipotle Chicken Stew
- 5-8 chicken thighs (skinned and boned)
- juice of 1 lime
- 2 tbsp chipotle paste
- 1/2 white onion, finely chopped
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tsp brown sugar
- 2 tbsp Annatto Powder
- 1 bay leaf
- 1/2 red sweet pepper chopped
- 1 tbsp brown sugar
- oil (frying)
- Marinate the chicken in all the ingredients save for the tablespoon of brown sugar, bay leaf and oil. Marinate for at least 2 hours.
- Get a pan ready by heating up a 2 -3 table spoons of oil with the sugar and allowing the sugar to caramelise. This should take 3 minutes to create, Do not stir the pan as the sugar will simply stick to the spoon. If the sugar starts to bubble, remove it from the heat to continue melting, you don’t want it to burn otherwise the chicken will be bitter.
- When the sugar has fully caramelised, carefully add the chicken pieces (draining off but saving the marinade). Once in the pan do not stir the chicken for 3 minutes. Turn the chicken after 3 minutes and allow it to continue to cook in the juices.
- Add the marinade and bay leaf and stir the chicken so that its smothered in the sauce. Turn the fire down to medium/low, cover and if necessary add water and salt/ pepper to taste. Allow it to cook for 10 minutes more.
- Then add the sweet peppers to the dish and squeeze in a little lime juice over the chicken and allow to simmer until cooked or the sauce has thickened to your desired consistency.
Serve with Spinach Rice