Chipotle Salsa Baked Chicken
1 15-ounce can fire roasted tomatoes
1/4 cup chopped red onion
1 clove garlic, chopped
1/2 cup, packed, chopped fresh cilantro
2 chipotle chili peppers in adobo, plus 1 teaspoon adobo sauce
1 teaspoon lime juice
1 teaspoon kosher salt
1 1/2 pound boneless, skinless chicken breasts , trimmed of excess fat, cut into 3-inch wide pieces
4 ounces grated or sliced Monterey jack cheese
More chopped cilantro
Corn or flour tortillas
Place tomatoes, onion, garlic, cilantro, chipotle peppers and adobo, lime juice and salt in a blender or food processor. Pulse a few times so there are no more large chunks of anything, but not so much so that the salsa is completely smooth.
Preheat the oven to 350 degrees F. Place the chicken pieces in a casserole dish, just large enough to fit them all in a single layer . Spread the chipotle salsa over the chicken pieces, turning the chicken pieces to coat them all over with the salsa.
Cover with aluminum foil and bake for 25 minutes . Remove the foil, and sprinkle or layer the cheese over the chicken. Bake uncovered for 10 minutes more. Serve over rice, pasta, or with tortillas on the side, along with chopped avocado, more cilantro, crema fresca or sour cream.
This is a bake-in-the-oven recipe.
sear the chicken pieces first in a little olive oil, remove the chicken, add the onions to the pan, cook them till soft, add the garlic and chiles, cook a little longer, add the tomatoes, lime juice, cilantro, and salt, then add the chicken, coat the chicken with the sauce, bring to a low simmer, cover, cook for 25 minutes, sprinkle with cheese, cover and cook for a few more minutes until the cheese is melted.