I’m always on the look-out for recipes that can be turned into a skillet meal, too, and this chipotle chicken from G’Day Soufflé was perfect for that. Just the thought of smoky chipotles and chorizo, along with braised chicken was enough to convince me. But what really sold me was the unsweetened chocolate in the background that ties it all together.
You might be thinking that this crazy girl mixed up her dinner recipe with dessert. But trust me on this. It totally works. Once most of the sauce comes together, it is perfectly acceptable on its own. But after the chocolate is added, magic happens. Within just a couple minutes, the color of the sauce turns deeper, and so does the flavor. You want to try this.
Chipotle Chicken and Sausage Skillet Meal
- 2 skinless boneless chicken breasts, sliced into 1-inch pieces
- ½ pound Italian turkey sausage, casings removed (either sweet or spicy will work)
- ½ medium yellow onion, chopped
- 1 tablespoon minced garlic
- 2 chipotle chiles in adobo sauce, finely chopped
- 1 15-oz. can diced tomatoes with juice
- 1 cup roasted red peppers from a jar, chopped into 1-inch pieces (I like these.)
- 1 cup chicken broth
- 2 ounces unsweetened baking chocolate bar, chopped
- Salt to taste
Suggested garnishes: avocado pieces, tomato, diced green onions, sour cream, shredded cheese, and cilantro
- Heat a 12-inch skillet over medium-high heat for two minutes, and add 1-2 tablespoons light olive oil. Swirl the oil around in the pan, and add chicken pieces to the pan. Try to arrange the chicken so it’s spread out as much as possible. Let it cook a couple minutes without stirring. Season with just a bit of kosher salt and black pepper, and stir the chicken. Cook while stirring occasionally until the chicken is slightly pink.
- Turn the heat down to medium and add the sausage to the skillet, stirring and breaking into ½-inch pieces. If it starts to stick, add a bit more oil. When the chicken and sausage are just cooked through, add the chopped onion and stir. As everything is just starting to caramelize, make a space in the center of your skillet with the spoon and add the garlic and chiles without stirring for 30 seconds. Quickly stir them into the mixture.
- Add the tomatoes, roasted peppers, and broth. Stir it all together while bringing up the browned parts from the bottom of the pan. Bring the mixture to a slight simmer and reduce the heat to medium low. Let it simmer for about 5 minutes, and stir in half of the chopped chocolate. Taste the sauce and add the remaining chocolate to taste.
- It’s ready to serve at this point, but I like to let it simmer, covered, on low for about 20 minutes to allow the flavors to develop. Serve over cooked rice with any toppings you like.
Recipe adapted from G’Day Souffle