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Chipotle Chicken Thighs with Chunky Guacamole (Rachael Ray) Recipe

Chipotle Chicken Thighs with Chunky Guacamole (Rachael Ray) Recipe

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Chipotle Chicken Thighs with Chunky Guacamole (Rachael Ray)

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Ingredients:

Serving

8 pieces bone-in chicken thighs
smoked sweet paprika or paprika
salt and freshly ground black pepper
2 tbsp extra-virgin olive oil
1/4 to 1/3 lb chunk spanish chorizo, casing removed and crumbled or chopped
1 large carrot, peeled and chopped
1 onion, chopped
2 cloves garlic, chopped
2 tbsp chopped fresh thyme leaves
1 chipotle pepper in adobo, seeded and finely chopped , plus a tbsp adobo sauce
1 (15-oz) can crushed tomatoes
1 cup chicken stock
tortillas or bread , for mopping
chunky guacamole
2 slightly under-ripe avocados
2 limes or 1 large ripe lemon, juiced
salt
1 small red or green chile pepper, seeded and very thinly sliced
1 vine-ripe tomato, seeded and coarsely chopped
1/4 cup coarsely chopped flat-leaf parsley
1/2 small red onion, chopped or thinly sliced

Directions:

Season chicken with paprika and salt and pepper, to taste. Heat the extra-virgin olive oil, a couple of turns of the pan, in a Dutch oven or large high-sided skillet with a lid. Add the chicken and brown on all sides. Remove the chicken to a plate and spoon off the excess fat. Add the chorizo and brown a couple of minutes, then remove it to a plate. Stir in the carrots, onions, garlic, thyme and chipotle, and cover the pot. Reduce heat a bit, and cook for 7 to 8 minutes, stirring occasionally. Add the tomatoes and bring to a bubble, then add the chicken and the chorizo back to the pot and simmer for 7 to 8 minutes more to cook through. Cool completely and store in the refrigerator for a make-ahead meal.
To reheat, add 1 cup of stock to the chicken in a Dutch oven and cover with a lid. Cook over medium heat, until the sauce bubbles, then gently stir and simmer uncovered for 10 minutes.
Heat the tortillas or bread and set aside.
Halve and gently dice the avocados into large chunks. Add them to a small bowl and douse with the lime juice. Season with salt, to taste, and lightly mash.
Arrange the chicken in shallow bowls topped with sauce and a mound of avocado, tomatoes, parsley and onions. Serve with tortillas or bread, for mopping.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	364.42 Kcal (1526 kJ)
Calories from fat	256.7 Kcal
		% Daily Value*
Total Fat	28.52g	44%
Cholesterol	4.79mg	2%
Sodium	278.16mg	12%
Potassium	827.6mg	18%
Total Carbs	26.65g	9%
Sugars	6.98g	28%
Dietary Fiber	11.54g	46%
Protein	7.49g	15%
Vitamin C	34.1mg	57%
Vitamin A	0.2mg	6%
Iron	2mg	11%
Calcium	61.9mg	6%

Amount Per 100 g
Calories	117.19 Kcal (491 kJ)
Calories from fat	82.55 Kcal
		% Daily Value*
Total Fat	9.17g	44%
Cholesterol	1.54mg	2%
Sodium	89.45mg	12%
Potassium	266.13mg	18%
Total Carbs	8.57g	9%
Sugars	2.25g	28%
Dietary Fiber	3.71g	46%
Protein	2.41g	15%
Vitamin C	10.9mg	57%
Vitamin A	0.1mg	6%
Iron	0.6mg	11%
Calcium	19.9mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

8.9

Points
10

PointsPlus

Good Points

saturated fat free,
low sodium,
cholesterol free,
good source of fiber

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