Raspberry Chipotle Chicken

Posted by Alayne Gardner-Carimi on

This smoky, sweet and spicy dish takes ordinary chicken to extraordinary. It's like your tastebuds just won the lottery!

Ingredients (serves 4)
1 Tbsp vomFASS Garlic Herb or Curry Oil
1 yellow onion 
4 cloves garlic 
1 tsp fresh ginger grated 
1 can chipotle peppers in adobe sauce (7-oz)
½ cup vomFASS Raspberry Balsamic Vinegar
2 Tbsp honey, add one more if too hot 
salt and pepper to taste

1 Tbsp vomFASS Garlic Herb or Curry Oil
1 cup Raspberry Chipotle Chicken Sauce (above)
5 chicken breasts, boneless, skinless, and cut into chunks

Add oil to a pan over medium heat. When oil is heated, add in onion, and let sauté, stirring occasionally, till onion is caramelized (about 25 to 30 minutes) 
Add in garlic and ginger and sauté about a minute. 
Then add caramelized onion, garlic, and ginger to a blender and along with that add in the can of chipotle peppers in adobe sauce, vomFASS Raspberry Balsamic and honey. Pulse until ingredients are well blended. Then season with salt and pepper to taste. Can be stored in an airtight container for upt o a week or frozen up to 2 months.

Add oil to a pan over medium heat. When oil is slightly warm, add in the chicken and sauté about 10 minutes or till it loses its pinkness. 
Add in 1 cup of Raspberry Chipotle Sauce to the pan with chicken and saute about 10 to 15 minutes more. 
Sauce will thicken and become slightly darker. 
Season with salt and pepper as necessary and garnish with parsley before enjoying.

Serve with na'an bread or rice and a side of lightly sauteéd vegetables.

Razzle Dazzle with Raspberry Balsamics

Ridiculously Easy Raspberry Sauce

Honeyed Raspberry Brie Crostini

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