I’ve attempted this recipe in the past, but usually I thought of it at the last minute and didn’t allow the chicken to fully marinade. Not so this time! The chicken thighs marinated for an entire day in chipotle greatness.
2 dried ancho chiles (boil them or microwave them in water for 4-5 minutes to hydrate them)
2 fresh chipotle peppers
1/4 medium onion
2 cloves garlic, smashed
1 tsp. cumin
1 tsp. oregano
Shake of red pepper flakes
Can of refried or whole beans
1 package of Spanish rice
1. Wash the chicken thighs and toss them into a plastic container.
2. Chop the onion, garlic and peppers and toss in.
3. Add in the herbs.
4. Seal the container and put in the fridge for a day.
Once the chicken has absorbed all the spicy flavors, it’s time to fry it up. Add oil to a hot pan, brown the chicken, stirring occasionally.
Make the rice.
Heat the beans. If you like your food spicy and your esophagus to burn, add some chipotle peppers into the rice and beans.
The chicken takes about 20 minutes to fully cook.
From there it’s an assembly job.
Open up a few Coronas with your buddies…and it’s FIESTA time!