Today Ben and I were chatting about what to have for dinner and Ben told me that we should play "Chopped" and he will pick a few different ingredients and I need to find a recipe to make using those ingredients. He chose chicken thighs and peaches and I knew what to make right away, I saw this recipe in my google reader awhile back and had it saved. It was a very summery spicy dinner and tasted amazing! Ben loved it and now he wants to play this game more often, it will challenge me to make new and interesting things.

Spicy Chicken Thighs with Abrol Chile Salsa and Peaches
from Elly Says Opa


Ingredients
8 bone-in chicken thighs or 4 bone-in chicken breasts (skinned or skinless)
1 batch arbol chile salsa (recipe follows)
2-3 diced peaches or 1 peeled and diced mango

Arbol Chile Salsa

1 Tbsp. canola oil
15 dried arbol chiles (1/4 oz.), stemmed
3 cloves garlic, peeled
4 tomatillos, husked and cut in half
1/3 cup water
1/2 tsp salt

Directions
Preheat the oven to 400.

To make the salsa: Roll the arbol chiles between your fingers to loosen the seeds, and then break them in half with your fingers to shake as many seeds as will come out easily. Heat a large skillet over medium heat and add the oil. Add the chiles to the hot oil. Turn occasionally until they have changed color slightly and are aromatic, about a minute. Use a slotted spoon to move the chiles to a food processor or blender, leaving behind as much oil as possible.

Wipe out the skillet with a paper towel, and then set it to heat on medium-high. Add the tomatillos, cut-side down, and the garlic. When the tomatillos are well-browned, about 4 minutes, turn everything over and brown the other side. Add to the food processor/blender and pulse to combine with the chiles. Add some water and salt to get your desired taste and consistency.

To make the chicken: Lay the chicken in a large baking dish, and then pour the salsa over it (You could marinate the chicken in the salsa for a while before making this). Scatter the diced peaches or mango across the top. Bake until cooked through, about 40-50 minutes. Skim the fat from the sauce, and then lightly mash in the peach/mango. Serve the chicken with the salsa.

1 Response to "Spicy Chicken Thighs with Abrol Chile Salsa and Peaches"

  1. elly Said,

    Glad you liked them! I love the salsa, so simple and good.