Ingredients
- 1 (14.5 ounce) can diced tomatoes, drained
- 3 Tbsp minced canned chipotle chiles in adobo sauce
- 3 garlic cloves, minced
- 2 tsp dried oregano
- 1 1/2 tsp instant espresso powder
- Salt and Pepper
- 6 boneless, skinless chicken thighs (about 1 1/2 pounds), cut into 2-inch pieces
- 2 Tbsp vegetable oil
- 1 onion, chopped
- 3 Tbsp molasses
Preparation
Step 1
1) Process tomatoes in food processor until smooth; set aside. Combine chipotle, garlic, oregano, espresso powder, 1/2 tsp salt, and 1/4 tsp pepper in small bowl. Pat chicken dry with paper towels and coat all over with chipotle mixture.
2) Heat 1 Tbsp oil in large nonstick skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate. Heat remaining oil in no-empty skillet over medium heat until shimmering. Add onion and cook until browned, 6 to 8 minutes. Stir in processed tomatoes, molasses, and chicken, along with any accumulated juices. Simmer, covered, until chicken is cooked through and sauce is thickened, about 10 minutes. Season with salt and pepper. Serve chicken over rice and sprinkle with chopped fresh cilantro.