By Kipp Rix
Few things pair as well as the flavors of smoke and chili, and this is best demonstrated in the marriage of Chipotle chili (smoked jalapenos) and Adobo sauce mixed together. Chipotle (which comes from the Nahuatl word chilpoctli meaning “smoked chili pepper”) imparts a relatively mild but earthy spiciness and heat to many dishes. This combination is the basis for many a Mexican meal and here adds the distinctive flavors of the southwest to the chicken. In this recipe I use 1 whole pepper and then 3 tablespoons of the Adobo sauce that the peppers are packed in. If you cannot locate these peppers in the Hispanic section of your local market, I have included a substitute. Though not exact, it will afford a close flavor to the real deal.
This recipe was developed after talking with a friend from New Jersey
who had stated that she was really craving some Pollo Guisado. I had heard of the dish but was not sure of the specific ingredients needed. I researched a basic recipe, then added the Fire House Cuisine touch to bring it in line with the authentic flavors of the southwest. Two nights later, I cooked my first family test batch, and it was voted awesome; on my next tour at the department, I once again cooked the meal for my fellow members at the fire department, this time I used the Adobo substitute, and it also was loved by all.
This recipe follows my philosophies for cooking chicken in that it has to have flavor all the way to the bone, and the 45-minute cooking time does just that; the mixture of the juices from the chicken and the tomato based sauce serves to keep the chicken moist.
The meal must be versatile, and this one is, because leftovers, if there are any, can be used to make green chili chicken enchiladas, chicken tacos, and many other Mexican meals using chicken. In keeping with my firehouse cooking philosophy, when making this dish you can make a double batch. The extras freeze well and afford the crew a quality meal when time is limited–also adding to the versatility of this recipe.
Shopping List
6 large chicken thighs
salt/ pepper to taste
2 tablespoons olive oil
1 tablespoon minced garlic
2 large sweet onions
2 cans fire roasted tomatoes
3 tablespoons Adobo sauce (substitute 1 tablespoon liquid hickory smoke and 2 extra tablespoons chipotle powder if you cannot find Adobo sauce)
1 chipotle chili
¼ tablespoon ground cumin
1 tablespoon chipotle chili powder
2 cups water
Cooking Directions
- Season the chicken with the salt and pepper.
- Heat a large Dutch oven to medium high heat and add the oil and garlic.
- Place the chicken in the pot and brown well on both sides. Once the chicken is browned, remove from the pot and set aside.
- Add the sliced onion to the pot and brown.
- While the onion is cooking, add the remaining ingredients to a blender and blend well to form a thick sauce.
- Remove any excess oil from the pot, return the chicken to the pot, and cover with the sauce.
- Cover the pot and continue to cook in a preheated 425°F oven for 45 minutes.
- Remove chicken from the oven and allow chicken to rest for 5 minutes.
- Serve chicken and a portion of the sauce over a bed of rice. This meal serves well with warmed corn tortillas and a green salad.
Kipp has been in the fire service for 17 years working as both a career and volunteer firefighter in New Mexico. Kipp started cooking at the age of 10 and learned his early skills watching shows like the Galloping Gourmet and Julia Child. Throughout the years, Kipp refined his skills with a focus on grilling foods with a southwestern flair. In 2009 Fire House Publications, LLC released the first of Kipp’s two cook books with the second book released in 2011; a portion of the proceeds from the books helps fund donations towards teaching fire fighters Firefighter Survival “Getting Out Alive”. Kipp’s philosophy of fire house cooking is “Just because you work in a busy house does not mean that you have to settle for ordinary cooking, a crew’s attitude is directly related to the meals served!” Each of Kipp’s recipes has been Fire House tested and approved. Please email krix@fhpllc.net with a crew picture enjoying this recipe along with your review; each month one entry will be selected to receive a signed copy of one of my cook books.
