Gluten Free Seared Chipotle Chicken Recipe
Over the years, I have created an arsenal of recipes that would indeed fool even the pickiest of the non-gluten-free eaters in the group. They are simple to prepare and completely kid-friendly.
Our biggest party successes have involved a “build-your-own” food bar so the kids can prepare their own plates. We have tried all types of these “build-your-own” parties – tacos, pizzas, panini sandwiches, sundaes, and cupcakes. The kids love being in control of picking whatever they want and I love that every child can find something to enjoy.
Build-Your-Own Taco Bar
Tacos are always kid-friendly and will serve a crowd. They please everyone: kids, adults, picky eaters, adventurous eaters, the health conscious, and the not-so-health-conscious.
Place the following ingredients in the order listed below in bowls on the table with serving utensils in each bowl:
Crispy taco shells
Soft corn tortillas
Chipotle Chicken (recipe follows)
Lime & Cilantro Rice (click here for recipe)
Pineapple Salsa (click here for recipe)
Corn (such as frozen roasted corn, thawed and drained)
Black beans (canned; drained and rinsed)
Sliced jalapeños (for those who like a little spice)
- ½ medium red onion coarsely chopped
- 4 garlic cloves coarsely chopped
- 2 tablespoons adobo sauce from a small can of chipotle peppers in adobo sauce
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon ancho chili powder
- 1¼ teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- Water as needed
- 4 pounds boneless skinless chicken thighs
For the marinade, add onion, garlic, adobo sauce, oil, chili powder, cumin, oregano, salt, and pepper to a food processor or blender and mix until smooth. Pour the marinade into a measuring cup and add enough water to reach to 1 cup.
Using a fork, poke holes all over the chicken thighs and place in a resealable plastic bag. Pour in themarinade, seal, and use your hands to squish the marinade around so all the chicken is evenly coated. Refrigerate for at least 4 hours, but preferably overnight.
Preheat a large skillet over medium heat. Add enough olive oil to coat the bottom of the pan. Add the chicken to the pan and cook, turning occasionally, until completely cooked through, 165-175°F on an instant-read thermometer. Cook in two batches so the chicken has enough room in the pan. Add more oil in between. Remove the chicken, place on a large cutting board, and let rest for 10 minutes. Dice the chicken into 1-2 inch cubes.
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