Spicy Mexican Chicken

[Andy M.]

Spicy Mexican Chicken

Marinade:

3 Dry Chipotles
1 Sazon Spice Packet
1 tsp Smoked Paprika
1 Tb Mexican Oregano
1 tsp Dry Cilantro
1 Ea Lemon Juice
4 Tb Olive Oil
2 Garlic, minced


For the Chicken:

2 Chicken Breast Halves
2 Tb Olive Oil, divided
1 Onion
2 Cans Rotel Tomato with Jalapeno
1/4 C Dry Vermouth


Reconstitute the chipotles in boiling water. Remove the pith and the seeds and mince the flesh.

Combine the chipotles with the remaining marinade ingredients and mix thoroughly.

Place the marinade in a plastic freezer bag with the chicken and marinate in the refrigerator for 2-3 hours.

Heat 1 tablespoon of the oil in a 3-quart saute pan and saute the onions.

Add the tomatoes and vermouth and bring to a boil. Simmer, uncovered for 15 minutes to cook the ingredients and reduce the liquid. Remove the sauce to a bowl.

Add the remaining oil to a hot pan and sear the chicken on both sides, over high heat. Retain the marinade.

Return the tomato sauce to the pan with the chicken and add the marinade.

Simmer, covered, until the chicken reaches an internal temperature of 165º F.