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Creamy Chipotle Chicken Thighs with Sauteed Squash
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Spicy chipotle chicken thighs paired with sauteed squash - a flavorful and easy dish.
Ingredients:
  • 1 medium white onion, quartered, divided
  • 2 tablespoons tomato-flavored bouillon, divided
  • 4 skinless chicken thighs
  • 1 (8 ounce) container Mexican crema, crema fresca
  • 1 (7 ounce) can chipotle peppers in adobo sauce
  • 3 tomatoes, divided
  • 2 garlic cloves, divided
  • 2 tablespoons butter, divided
  • 1 red bell pepper, quartered
  • 3 Mexican white squash, chopped
Instructions:
  • 1. In a pot, bring water to a boil with a quarter piece of onion and 1 tablespoon of bouillon. 2. Add the chicken and simmer until fully cooked, for about 30 to 40 minutes, or until the internal temperature reaches 165 degrees F (74 degrees C) when tested near the bone with an instant-read thermometer. 3. Remove the chicken from the pot and place it on a plate. Keep 1 cup of the cooking water for later use.
  • In a food processor, blend Mexican crema, chipotle peppers, 1 cup reserved cooking water, 2 tomatoes, 1/4 onion, 1 garlic clove, and 1 tablespoon bouillon until smooth.
  • Pour the sauce into a frying pan and gently place the chicken thighs in. Allow it to come to a simmer and simmer for 20 minutes.
  • Heat 1 tablespoon of butter in a skillet over medium heat. Saute 1 quarter onion and the remaining garlic clove until softened, about 3 to 4 minutes. Add bell pepper and continue to cook until softened, about 3 minutes. Mix in squash and saute with salt and pepper until tender, approximately 5 minutes.
  • Slice the last tomato. Heat the last tablespoon of butter in a skillet over medium heat. Add the tomato and the last quarter of the onion. Stir and cook until softened, about 3 to 4 minutes. Place the mixture on top of the chicken and serve with squash.

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