Recipe Tuesday: Chipotle Chicken Thighs
  • 8 pieces bone-in organic/pasture-raised chicken thighs
  • Smoked paprika (can use sweet paprika if desired)
  • Sea salt & fresh ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • ¼ to ⅓ pound Spanish chorizo, casing removed and crumbled or chopped
  • 1 large carrot, peeled and chopped
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons fresh thyme leaves, chopped
  • 1 chipotle pepper in adobo sauce, seeded and finely chopped + 1 tablespoon adobo sauce
  • 1 15-ounce can of crushed tomatoes
  • 1 cup chicken stock - for reheating only
  1. Season chicken with paprika, salt and pepper to taste. Heat the olive oil in a large dutch oven or large high-sided skillet with lid.
  2. Add the chicken and brown on all sides. Remove the chicken to a plate and spoon off excess fat.
  3. Add the chorizo and brown a few minutes and then add it to the plate with the chicken.
  4. Add in the onions, garlic, carrots, thyme and chipotle to the pot, stir and cover. Reduce heat and cook for 7-8 minutes, stirring occasionally.
  5. Add the tomatoes and bring to a bubble, then add the chicken and chorizo back to the pot and simmer 7-8 minutes more until thoroughly cooked.
  6. Serve chicken on top of bed of fresh leafy greens like arugula or spinach; spoon sauce on top. Add a side of fresh guacamole if desired for even more yumminess!
  7. If making ahead, cool completely and refrigerate. To reheat, add 1 cup of chicken stock to the pot, cover with the lid and cook over medium heat until the sauce bubbles. Gently stir and simmer uncovered for 7-10 minutes more.
Recipe by Helping Bodies Heal at