Want to know how to make this easy chipotle red sauce recipe? We served this spicy, smoky chili sauce over chicken for a quick, delicious dinner! I promise this will be ready in 30 minutes, or less!
1 14 oz can fire-roasted diced tomatoes
1 medium onion, cut into chunks
4 peeled medium garlic cloves
4 chipotle chiles in adobo sauce or to taste
1 t ground cumin
Kosher salt and fresh ground pepper
1.5 lbs or 2 pounded boneless, skinless chicken breasts that have been halved vertically seasoned with salt, pepper, cumin, garlic powder and oregano
1 T oil
3/4 t dried oregano
1.5 ounces cotija or feta cheese
Fresh cilantro or cilantro chimichurri
Using a blender preferably, puree tomatoes, onion, garlic, chilies, cumin and 1 t salt until smooth, about 1 minute.
Pound chicken breasts and slice through middle to achieve 4 pieces.
In a 12″ skillet over medium high heat, heat oil until barely smoking. Add seasoned chicken breasts and sear on each side until golden brown. These should not be fully cooked. Remove from skillet and let the skllet cool for 2-3 minutes.
Over medium heat, add the tomato puree and oregano to the skiller. Cook while stirring up the browned bits until slightly thickened, about 10 minutes. Return the chicken to the skillet and while maintaining a simmer, finish cooking the chicken to 165 degrees.
Manservant served this saucy chicken over Spanish rice with a dollop of cilantro chimichurri sauce and a dollop of sour cream, with tortillas on the side!
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