Chipotle Chicken Thighs

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Easy to make on a weeknight. I actually just threw this together and it came out pretty good.

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Steps

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Butterfly cut each thigh.

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Season each thigh front and back with cumin and pepper.

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Heat oil in large frying pan over medium high.

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Add both of the onions and bell pepper , saute for about 5 minute.

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Add chicken thighs and brown for about 10 minute turning over once to brown both sides.

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Add the 2 tablespoons of chipotle puree and 2 peppers.

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Disolve and sprinkle the chicken bullion cubes over the chicken.

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Add about 2 cups water , or enough to barely cover the chicken.

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Mix the water in the pan a bit and taste if it needs more salt.

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Cover and cook for about 20 mins on medium high or until the juices from the chicken run clear and the sauce has thickened enough for your taste.

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When done , turn pan off and add the cilantro.

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Serve with rice.

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Ingredients

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boneless skinless chicken thighs, white onion, green onion, green bell pepper, cilantro, cumin, chicken bouillon granules, pepper, salt, chipotle chiles in adobo, cooking oil, water