How to Make Creamy Chipotle Chicken Thighs with Sauteed Squash - A Step-by-Step Guide

Creamy Chipotle Chicken Thighs with Sauteed Squash is a mouth-watering dish that combines the smoky and spicy flavors of chipotle with the creamy texture of chicken thighs. This recipe is perfect for anyone who loves a little kick in their meals and is looking for a new way to prepare chicken.

The star of this dish is the chipotle peppers, which are known for their smoky and spicy flavor. When combined with the creamy texture of chicken thighs, the result is a flavor explosion that wi...

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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
  • salt and ground black pepper to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 20 mins
  • Servings: 4
  • Yield: 4 chicken thighs

  • Bring a pot of water to a boil with 1 quarter piece onion and 1 tablespoon bouillon. Add chicken and boil until chicken is no longer pink in the center and juices run clear, 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken and set aside on a plate. Reserve 1 cup cooking water.
  • Combine Mexican crema, chipotle peppers, reserved 1 cup cooking water, 2 tomatoes, 1 quarter onion, 1 garlic clove, and remaining 1 tablespoon bouillon in a food processor. Blend sauce well until smooth.
  • Transfer sauce to a frying pan and add chicken thighs. Bring to a simmer and let cook for 20 minutes.
  • Meanwhile, heat 1 tablespoon butter over medium heat in a skillet. Add 1 quarter onion and remaining garlic clove. Cook and stir until softened, 3 to 4 minutes. Add bell pepper and cook and stir until softened, about 3 minutes. Stir in squash. Season with salt and pepper and saute until squash is cooked through and tender, about 5 minutes.
  • Slice remaining tomato. Heat remaining tablespoon butter in a skillet over medium heat. Add tomato and remaining 1 quarter onion. Cook and stir until softened, 3 to 4 minutes. Place on top of chicken mixture and serve with squash.
  • Nutrition

    465 cal.

    • Total Fat: 36g
    • Saturated Fat: 20g
    • Cholesterol: 153mg
    • Sodium: 393mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 5g
    • Total Sugars: 11g
    • Protein: 21g
    • Vitamin C: 77mg
    • Calcium: 52mg
    • Iron: 2mg
    • Potassium: 860mg