Prep 15 mins
Cook 25 mins
From Cooking Light. I made this the other night and it was really yummy. It has a little spice to it, but it's not ultra spicy. Enjoy!
- 118.29 ml water
- 4.92 ml ground cumin
- 4 garlic cloves
- 453.59 g boneless skinless chicken breast
- 198.44 g can chipotle chiles in adobo
- 14.79 ml olive oil
- 14.79 ml garlic, minced
- 4.92 ml ground cumin
- 118.29 ml tomato puree, canned
- 59.14 ml cider vinegar
- 44.37 ml honey
- 14.79 ml Worcestershire sauce
- 1.23 ml salt
- 4 (170.09 g) sandwich buns
- 56.69 g monterey jack cheese, thinly sliced
- 4 slice red onions
- Combine water, 1 teaspoon cumin, 4 sliced garlic cloves, and chicken in a large saucepan. Cover and bring to a boil over medium high heat. Reduce heat to medium-low; cook 10 minutes or until chicken is done. Drain, and place chicken on a cutting board. Cut chicken across grain into thin slices, keep warm.
- Remove 2 tablespoons adobo sauce from can; set aside. Remove 2 chipotle chilies from can; finely chop and set aside. Reserve remaining chilies and adobo sauce for another use.
- Heat oil in a large nonstick skillet over medium high heat. Add 1 tablespoon minced garlic; sauté 3 minutes or until just beginning to brown. Add 1 teaspoon cumin; sauté 1 minute. Stir in tomato puree; cook 4 minutes or until mixture thickens to a paste like consistency, stirring constantly. Stir in reserved 2 tablespoons adobo sauce, 2 chopped chipotle chilies, vinegar, honey, Worcestershire, and 1/4 tsp salt. Add sliced chicken to sauce; simmer for 3 minutes or until heated through.
- Preheat broiler.
- Split rolls in half, arrange in a single layer, cut sides up, on a baking sheet. Broil 1 minute or until lightly toasted. Remove top halves of rolls from baking sheet. Divide chicken mixture evenly with among bottom halves of rolls, and top chicken evenly with cheese. Broil chicken topped rolls until cheese melts. Remove from oven, top with red onion and top roll halves. Serve immediately.
Yum! Served these on ciabatta rolls with salsa jack cheese and corn on the cob.
What a great recipe! I did not realize that my husband had used up my chipotle chili's last weekend, and so ended up having to sub siracha hot sauce for the chipotle chili's & sauce, but it still came out great. I know it would taste even better with the chipotle's, so I plan to make this again (and again!). Other than using siracha I made the rest of the recipe exactly as directed, with wonderful results. Thanks so much for posting the recipe.
Wow! We just loved this. It does have a nice kick to it. All the ingredients work well together.Didn't change a thing. Made for Spring PAC 2010. Thanks for posting. :)