Friday, February 11, 2011

Flavor of the Week: Chipotle Chiles in Adobo

Chipotle chiles in adobo are an excellent way to "heat" up food.  They deliver a hot and smokey flavor.

Chipotle chiles are smoked jalapenos.
This is a chipotle in adobo sauce.  Sauce is on the right.
Chipotle chiles in adobo are purchased as a canned food.  You won't use an entire can in a recipe, they are too strong a flavor.  Usually a recipe will call for amounts measured by teaspoon or tablespoons.  The remaining chiles can be stored in the refrigerator for a long time.  An easy way to use the chiles is to puree the whole can and store to be used by the teaspoon.
How to use Chiles in Adobo
  • add to barbecue sauce to spice it up
  • stir a few teaspoons into mayonnaise or sour cream to use as a dipping sauce
  • mix into yolks for deviled eggs
  • use in marinades
  • how about chipotle meatballs?
  • make a compound butter and slather on corn on the cob
  • incorporate into scrambled eggs
  • enliven a soup or stew with the taste of chipotle chiles
  • how about mixing a bit with coleslaw dressing

The ingredients for a compound butter, including rosemary, cilantro, oregano and crushed coriander seeds as well as a chopped chipotle chile.
The compound butter was spread under the skin of a chicken and the chicken was then roasted.  
Chipotle Roasted Chicken  based on recipe from Epicurious.

Make the compound butter.
  • 1/4 cup (1/2 stick) butter, softened

  • 1 tablespoon chopped fresh cilantro leaves 

  • 1 tablespoon chopped fresh oregano leaves 

  • 1 tablespoon chopped fresh rosemary leaves 

  • 4 teaspoons minced canned chipotle chiles in adobo*

  • 1/2 teaspoon coriander seeds, crushed in resealable plastic bag with mallet

  • Roasting chicken, approx. 5 - 6 lbs. Wash and pat dry

    Slide fingers under chicken skin to separate from the meat being careful not to tear the skin.
    Spread 1/2 of the butter under the skin on top of breast and legs.
    Salt and pepper cavity of chicken.  Place sprigs of oregano, cilantro and rosemary in the cavity.  
    Peel 1-2 large onions and cut into wedges.  Distribute onion wedges in roasting pan and place chicken on top of onions.
    Roast chicken for 2 hours at 425 degrees, basing often.
    * After 1 hour, add peeled potatoes, cut into 2 inch size pieces, to the roasting pan.  Toss the potatoes in the accumulated juices and roast the chicken and vegetables for the remaining 1 hour.  
    Remove chicken to cutting board and carve.  Serve potatoes and onions with chicken and juices.  
    This is a very flavorful meal.  Serve with a refreshing vegetable salad.
    Hubby grilled this salmon outside in 7 degree temps!  
    The marinade was maple syrup and chipotle chiles in adobo.  (served with roasted cauliflower and broccolini)
    A spicy entree calls for a refreshing salad.  
    Spinach, grapefruit, avocado, pistachios, and pomegranate.

    Make it a spicy weekend.
    I'll be in Minneapolis this weekend.  No snow forecasted.
    See you on Monday.


    1. I love spice. A little heat in my food just makes me feel good. My husband said last night (after I made a rice dish with veggies and perhaps a few too many red pepper flakes, for him) that I make almost everything hot - but I love it!

    2. chipotle has been following me recently. my mom made a delicious savory chipotle cheesecake last weekend for a friend's party, then i sampled dark chocolate with cinnamon chipotle yesterday and now your post!

      what is the universe saying to me.....?

    3. I love everything spicy! Happy Valentines day Deb.

      Also, about the Ballerinas, I got two pairs. Two-tone ones and city flats. Two-tone flats are much more comfortable than city flats. I haven't wore other pair ever since I bought them. Love them


    4. I was afraid of anything spicy until a few years ago. I've branched out a little and I will definitely have to try these recipes they look yum!


    Thanks for your comments. I love to hear from readers of Spiral Style


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