Best 8 Chipotle Apricot Chicken Recipes
Indulge in the tantalizing fusion of sweet and smoky flavors with our exploration of the best recipes for Chipotle Apricot Chicken. This delectable dish boasts a harmonious blend of spicy chipotle peppers, tangy apricots, and succulent chicken. Join us as we delve into a culinary journey to discover the perfect recipe to tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
APRICOT CHICKEN I
Tangy, fruity chicken made in just 3 easy steps! It's great served with rice.
Provided by Shirley Rickey
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
- Cover dish and bake for 1 hour in preheated oven.
Nutrition Facts : Calories 455.8 calories, Carbohydrate 55.7 g, Cholesterol 68.4 mg, Fat 13.8 g, Fiber 1.4 g, Protein 28.5 g, SaturatedFat 2.3 g, Sodium 1134.3 mg, Sugar 44.4 g
CHICKEN WITH APRICOT, TAMARIND AND CHIPOTLE SAUCE
This Passover dish from Patricia Jinich came to The Times in 2009. For Ms. Jinich, who grew up in Mexico, one of 40,000 to 50,000 Jews, European and Mexican influences ran through Passover and holiday cooking: chicken soups with matzo might feature jalapeños, while meat stews were paired with salsa. Ms. Jinich learned this recipe from Flora Cohen, a woman of Syrian background who taught her and other Jewish brides in Mexico City how to cook. Here, a combination of dried apricots and apricot preserves give this chicken a savory sweetness, while chipotles in adobo add a little heat.
Provided by Joan Nathan
Categories dinner, one pot, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Season chicken well with salt and pepper. Place a large heavy skillet over high heat and add oil. Add chicken pieces skin side down in a single layer. Reduce heat to medium and slowly brown, turning occasionally, until browned evenly on all sides.
- Pour 4 cups water over chicken, raise heat to medium-high, and bring to a simmer. Stir in dried apricots, apricot preserves, tamarind, sugar and chipotle sauce, including 1 or more chipotle peppers if desired for more heat.
- Simmer, adjusting heat as necessary, until sauce has thickened enough to coat chicken, about 30 minutes. Adjust salt and pepper to taste, and serve.
Nutrition Facts : @context http, Calories 451, UnsaturatedFat 23 grams, Carbohydrate 21 grams, Fat 31 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 6 grams, Sodium 362 milligrams, Sugar 17 grams, TransFat 0 grams
CHIPOTLE'S CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, kosher salt, freshly ground black pepper, chipotle pepper in adobo sauce, vegetable oil
Provided by Kiano Moju
Categories Dinner
Yield 1 serving
Number Of Ingredients 5
Steps:
- On a cutting board, season the chicken all over with salt and pepper.
- Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.
- Refrigerate for at least 2 hours, up to overnight.
- Heat the oil in a large skillet over medium-high heat.
- Add the chicken and cook until golden brown, 4 minutes per side.
- Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
- Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.
- Enjoy!
CHIPOTLE & APRICOT GLAZED CHICKEN THIGHS
I recently tried this at a restaurant and attempted to duplicate tonight. It came out really good! You can really taste all of the flavors of both the glaze and the marinade. I like to make it healthier with boneless, skinless chicken thighs, but regular thighs make a nicer presentation. I am making this tomorrow night (1/15/10) for a birthday dinner....so I will post a picture :)
Provided by Melanie B.
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix together the marinade and place in a resealable bag with the chicken. Marinate for a few hours or up to over night (which I did on accident as our plans changed).
- Blend together all of the glaze ingredients.
- Heat a grill to medium high and place chicken on the grill (after you discard the remaining marinade). Brush the glaze on the chicken liberally each time you flip the chicken.
- Serve with your favorite side dish. I made a very basic green bean & carrot side with a mashed sweet potato dish.
- Enjoy!
Nutrition Facts : Calories 581.1, Fat 31.9, SaturatedFat 7.1, Cholesterol 97.8, Sodium 206.8, Carbohydrate 54.8, Fiber 0.6, Sugar 30.5, Protein 22.1
CHIPOTLE APRICOT CHICKEN
From Eagle, Idaho, Trisha Kruse writes, "Although chipotle peppers may be unfamiliar to some home cooks, they're worth exploring! Their warm, smoky flavor really complements the apricots in this main course for an absolutely wonderful meal."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, brown chicken in butter on both sides. Combine the apricots, broth, preserves, chipotle pepper and salt; pour over chicken., Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until a thermometer reads 170° and sauce is thickened. Serve with rice if desired.
Nutrition Facts : Calories 312 calories, Fat 10g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 612mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
CHIPOTLE APRICOT CHICKEN
Make and share this Chipotle Apricot Chicken recipe from Food.com.
Provided by gailanng
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, brown chicken in butter on both sides. Combine the apricots, broth, preserves, chipotle pepper and salt; pour over chicken.
- Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until a meat thermometer reads 170° and sauce is thickened.
- Garnish with minced cilantro and serve with rice, if desired.
Nutrition Facts : Calories 263.2, Fat 9.1, SaturatedFat 4.4, Cholesterol 90.8, Sodium 582.4, Carbohydrate 19.2, Fiber 0.4, Sugar 13.3, Protein 26.2
CRISPY APRICOT CHICKEN
Briana Roell's tasty chicken has a crispy coating flecked with minced fresh parsley. The Indianapolis, Indiana cook drizzles a simple fruit sauce on top for a refreshing main course.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Flatten chicken to 1/4-in. thickness; set aside. Pour 5 tablespoons butter into a shallow bowl. In another shallow bowl, combine biscuit mix and parsley. Dip chicken in butter, then coat with biscuit mixture. , In a large skillet, cook chicken in oil and remaining butter over medium heat for 5-6 minutes on each side or no longer pink., Meanwhile, in a small microwave-safe bowl, combine preserves and orange juice. Cover and microwave on high for 30-40 seconds or until preserves are melted; stir until combined. Drizzle over chicken; cook for 1-2 minutes or until heated through.
Nutrition Facts : Calories 539 calories, Fat 29g fat (13g saturated fat), Cholesterol 139mg cholesterol, Sodium 589mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 1g fiber), Protein 37g protein.
PINEAPPLE AND APRICOT SKILLET CHICKEN
Tender chicken is paired with tangy pineapples and sweet apricots for a truly Caribbean taste. Serve over jasmine rice or couscous.
Provided by ALYSSAF1
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Place the pineapple and its juice and the apricots into a blender or food processor, and puree until smooth.
- Heat olive oil in a large skillet over medium heat. Place the chicken into the skillet, and sprinkle with lemon juice. Cook until lightly browned on both sides, about 10 minutes.
- Stir the butter and orange zest into the skillet, then when the butter is melted, pour in the rum. Carefully light with a match, and let the mixture burn until the flame goes out. Stir in the blended pineapple and apricot mixture, brown sugar, onion powder, ginger, salt and pepper. Reduce heat to low, and simmer for 5 minutes. Add the red and yellow bell peppers, and simmer until the peppers are hot, but still crisp. Remove from heat, and serve.
Nutrition Facts : Calories 374.9 calories, Carbohydrate 26.9 g, Cholesterol 79.6 mg, Fat 10.1 g, Fiber 1.1 g, Protein 27.2 g, SaturatedFat 3.3 g, Sodium 88.9 mg, Sugar 23.8 g
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling during the cooking process.
- Use ripe apricots: Ripe apricots will have a deep orange color and be slightly soft to the touch. Avoid using apricots that are green or hard, as they will not be as flavorful.
- Adjust the heat level: The amount of chipotle peppers you use will determine the heat level of the dish. If you want a milder dish, use fewer peppers. If you want a spicier dish, use more peppers.
- Don't overcrowd the pan: When searing the chicken, make sure you don't overcrowd the pan. This will prevent the chicken from cooking evenly.
- Use a meat thermometer: To ensure that the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
- Let the chicken rest: After cooking the chicken, let it rest for a few minutes before slicing it. This will help the juices redistribute throughout the chicken, resulting in a more flavorful and tender dish.
Conclusion:
This Chipotle Apricot Chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet apricots, savory chicken, and spicy chipotle peppers creates a flavor that is sure to please everyone at the table. Serve it with your favorite sides, such as rice, roasted vegetables, or a salad.
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