Ingredients
- 1 (14.5-ounce) can diced tomatoes, drained
- 3 tablespoons minced canned chipotle chiles in adobo sauce
- 3 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 1/2 teaspoons instant espresso powder
- Salt and pepper
- 6 boneless, skinless chicken thighs (about 1 1/2 pounds), cut into 2-inch pieces
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 tablespoons molasses
Preparation
Step 1
1. Process tomatoes in food processor until smooth; set aside. Combine chipotle, garlic, oregano, espresso powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper in mall bowl. Pat chicken dry with paper towels and coat all over with chipotle mixture.
2. Heat 1 tablespoon 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 now-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.