Chicken in Chipotle Mojo

By HeatherS

Ingredients

• 6 cloves garlic, smashed
• 1/4 cup olive oil
• 1 teaspoon finely shredded orange peel
• 1/4 cup orange juice
• 1 14 1/2 ounce can fire-roasted diced tomatoes, drained
• 1 canned chipotle chile pepper in adobo sauce
• Salt
• 4 5 ounces skinless boneless chicken breast halves
• Ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon snipped fresh oregano

Details

Servings 4
Cooking time 40mins
Adapted from bhg.com

Preparation

Step 1

In a small saucepan combine garlic and the 1/4 cup olive oil. Bring to simmering over low heat. Cook about 10 minutes or until garlic is softened and starts to brown. Remove from heat. Stir in orange peel and orange juice.

In a blender combine the garlic mixture, tomatoes, chile pepper, and 1/4 teaspoon salt. Cover and blend until smooth.

Sprinkle chicken with additional salt and black pepper. In a large skillet cook chicken in the 1 tablespoon hot oil over medium heat about 5 minutes or until browned, turning once. Drain off fat.

Add the orange juice mixture to chicken in skillet. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until chicken is no longer pink (165 degrees F). Sprinkle with oregano before serving.