Tamarind and Chipotle Chicken
This recipe takes your ordinary chicken dinner from boring to fantastic. Chicken in a Mexican savory, sweet, and spicy sauce. Enjoy!
Servings: 4
Calories: 565kcal
Ingredients
- 8 chicken thighs bone-in
- salt and pepper (as desired)
- 6-8 tamarind pods
- 2 cups water (maybe more, if needed)
- 1 pilloncillo or 1 cup brown sugar
- 3 chipotle peppers in adobo sauce (use less for a milder flavor)
Instructions
- Season the chicken thighs with salt and pepper.
- Bake them at 375 degrees, roughly 20-25 minutes.
- In the meantime, remove the tamarind shells and place the pods in stockpot with 2 cups of water and piloncillo (or brown sugar).
- Bring to a boil.
- Reduce flame and simmer for 10-12 minutes.
- Remove from the pot and let cool slightly.
- Remove the seeds and strings from the tamarind.
- In a blender, add chipotle, tamarind, ½ teaspoon salt.
- Strain the cooking water into the blender.
- Blend until smooth.
- Add a splash more water, if needed. Taste for good measure.
- With a cooking brush, baste the chicken with the sauce.
- Bake for 5 minutes.
- Take out the chicken again and baste the bottom of the chicken.
- Bake for an additional 5 minutes.
- Serve and enjoy!
Notes
If you can’t find tamarindo whole, look for tamarind paste in the Hispanic section at the grocery store.
Nutrition
Calories: 565kcal | Carbohydrates: 18g | Protein: 37g | Fat: 38g | Saturated Fat: 10g | Cholesterol: 221mg | Sodium: 192mg | Potassium: 498mg | Fiber: 2g | Sugar: 16g | Vitamin A: 175IU | Calcium: 34mg | Iron: 1.7mg