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.