Kailey has been experimenting with this recipe for a few years, and we think this creation is the best Chipotle chicken we have tried so far. We love to put this on top of salads, in tacos, or on top of wild rice with fresh salsa, guacamole, and homemade cheese as pictured below (I hope to share this recipe with you soon).
We cut up a whole chicken into pieces (except the wings) and then we will boil the bones for stock and pull off any remaining chicken that wasn’t removed. Sometimes we will just use the breasts, and then save the legs, wings, and thighs to make fried chicken. After fried chicken we will boil the bones for nourishing chicken stock too. Everyone that has tried this recipe has really enjoyed the flavor. It’s important to use good quality clean chickens, real salt that hasn’t been processed, organic butter (preferably from pastured cows) or organic extra virgin olive oil, and organic spices that have not been irradiated for health promotion and excellent flavor.
Delicious Chipotle Mexican Chicken
Ingredients
- 1 Pastured Chicken
- 1 tsp. Coarse Salt
- 1/2 tsp. Pepper
- 1/2 tsp. Chipotle Powder
- 1 tsp. Dried Oregano
- 1 tsp. Cumin
- 1/4 cup White Vinegar
- 4 cloves Garlic
- 1/2 tsp. Smoked Paprika Powder
- 1 lime (juice) optional
- Fresh Cilantro the more the better
- Butter or Olive Oil for Frying
Instructions
- Cut chicken into small cubes (I use the whole chicken, which doesn't make perfect cubes), and add to a bowl. Turn the frying pan onto medium and add oil or butter. Add the remaining ingredients to chicken and mix well. Once the pan is ready, add the chicken and cover uncovered until the chicken is crispy, stirring about every 5 minutes for approximately 45 minutes.