CHIPOTLE CHICKEN {COPYCAT RECIPE}

By Afton

Makes enough marinade for 10 pounds of chicken. Make 2.5 pounds of chicken at a time for 3 meals
Serve with Chipotle Cilantro Lime Rice, lettuce, tomato, cheese and pico with avocados in flour tortillas.

Ingredients

• 1 (2 oz.) package dried ancho chiles, soaked at least 12 hours or 1/4 c ancho chile powder
• 1 (7 oz.) can chipotle peppers in adobo sauce
• 1 red onion, coarsely chopped
• 6 cloves garlic
• 2 tsp. cumin
• 2 tsp. dried oregano
• Salt and freshly ground black pepper
• 1/2 c. canola oil, divided
• 10 lbs. boneless, skinless chicken tenderloin

Details

Adapted from culinaryhill.com

Preparation

Step 1

1. Split open each softened ancho chile and rinse the inside to the stem and all seeds (wearing gloves is recommended). Place in the bowl of a food processor or blender.

2. Strain adobo sauce into a small bowl, discarding peppers or reserving for another use. Press down on the peppers to extract as much liquid as possible (you should have at least ¼ c.). For an especially spicy dish, add chipotle pepper seeds to taste. Add strained liquid to the food processor.

3. Add onion, garlic, cumin, oregano, 5 tsp. salt, and 2 tsp. pepper to the food processor. Pulse several times until a coarse paste develops.

4. With the motor running, pour ¼ c. canola oil through the feeding tube and continue to process until smooth. You should have two cups of marinade. Reserve one cup for immediate use and freeze the remaining for future use.

5. Meanwhile, place half the chicken in a large freezer-safe plastic bag. Spoon in half the marinade, close the bag, and mash around to distribute. Add in remaining chicken, remaining ½ c. marinade, and repeat the mashing until all chicken is evenly coated. Place the plastic bag in a dish and refrigerate at least 8 hours or overnight.

6. To cook, preheat a grill, indoor grill pan, or cast iron skillet over medium-high heat. Coat with 2 T. canola oil. Grill the chicken in batches, turning occasionally until the internal temperature reaches 160°F on a thermometer and bits of caramelized fond have begun to cling to the outside of the chicken, 10 to 15 minutes. Add 1 – 2 T. oil to your grilling surface between batches.

7. Remove to a cutting board and chop into small pieces. Season to taste with salt. Serve on tortillas or in bowls with additional toppings as desired.

NOTES
¼ c. Ancho Chili Pepper powder (such as McCormick brand) may be substituted for the dried Ancho chiles. Skip step 1 and add the powder with the other spices in Step 3.

To soak the chiles, place in a bowl and add enough water to cover completely. Top with a small plate or bowl to weigh down the chiles so they are completely submerged.