Chipotle olive oil ·
Gluten Free ·
Meat and Poultry ·
Nut Free ·
Peperoncino Garlic Crush olive oil ·
Sherry vinegar ·
Sweet Chipotle Chicken
Sweet Chipotle Chicken
Submitted by Corporate Chef Andy Stewart
20 minutes
30 minutes
Meat and Poultry
Ingredients
- 2 tablespoons Fustini's Peperoncino Garlic Crush olive oil
- 1 cup white onion, finely diced
- 1 jalapeno, finely diced
- 1 garlic clove, minced
- 2 Roma tomatoes, peeled, seeded, and fine chop
- salt
- bay leaf
- 1/4 cup Sweet Chipotle Sauce
- 1 teaspoon Fustini's 12 Year White balsamic
- fresh thyme
- 2 cups cooked shredded chicken breast
- flour or corn tortillas
- 1 tablespoon Fustini’s Chipotle olive oil
- 1/2 cup white onion, small dice
- 2 garlic cloves, minced
- 1 can chipotle chiles in adobo
- 1/2 cup fresh-squeezed orange juice
- 1/2 cup Fustini’s Sherry Reserva Vinegar
- 1/2 cup tomato paste
- 1/2 cup ketchup
- 3 tablespoons honey
- salt and pepper
- julienne jicama
- supreme of orange
- shredded iceberg lettuce
- diced tomato
- Border Guacamole
- crème Fraiche
- chipotle slaw
Directions
- Heat oil in a large skillet and add onion. Sweat onion over moderate heat and add jalapeno. Add garlic and cook for 30 seconds. Add tomato, salt, bay leaf, Sweet Chipotle Sauce, vinegar, and thyme, and bring to a simmer. Cook over low heat until slightly thickened - 10 minutes. Add chicken and stir to coat. Cook until the chicken is hot and all liquid is gone. Serve with corn or flour tortillas and the following garnishes.
- Heat Fustini&rsquo,s Chipotle oil in a large skillet over moderate heat. Add onion and garlic and sauté,, stirring constantly until soft - 3 minutes. Add all the rest of the ingredients and bring to a simmer. Cook for 20 minutes until all is soft. Blend in batches and press through a fine-mesh sieve and reserve.
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