Type what you have

Ingredients

• ✓ adobo sauce
• chicken
• mayonnaise
• feta cheese
• green onion
• sour cream
• chipotle pepper
• garlic salt
• pepper

Instructions

1. 1 Combine chicken, mayonnaise, feta cheese, green onions, sour cream, and chipotle peppers in a bowl. Season with garlic, salt, and pepper to taste. Stir until evenly combined.

By Toni Losada

Ingredients

• ✓ adobo sauce
• mayonnaise
• yogurt
• chipotle chile
• spinach tortilla
• lettuce
• monterey jack cheese
• avocado
• bacon
• red onion
• tomato
• chicken breast

Instructions

1. 1 Whisk mayonnaise, yogurt, and chipotle chiles together in a bowl.
2. 2 Cook tortillas in the microwave until warm and pliable, about 30 seconds.
3. 3 Spread 1 tablespoon chipotle mayonnaise down the center of each tortilla. Spread 1/2 of the lettuce, 1/2 of the Monterey Jack cheese, 1/2 of the avocado, 1/2 of the bacon, 1/2 of the red onion, 1/2 of the tomato, and 1/2 of the chicken, respectively, in the center of each tortilla. Fold opposing edges of tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a wrap.

By BethAnne923

Ingredients

• ✓ adobo sauce
• kidney bean
• chipotle pepper
• chipotle pepper in adobo sauce
• beef stock
• tomato puree
• fire-roasted diced tomato
• tomato
• beer
• oregano
• cayenne pepper
• garlic powder
• black pepper
• salt
• sugar
• paprika
• cumin
• chili powder
• garlic
• jalapeno pepper
• orange bell pepper
• poblano pepper
• onion
• ground beef sirloin
• olive oil

Instructions

1. 1 Heat 1 1/2 teaspoons oil in large Dutch oven over medium-high heat. Add ground beef and cook, crumbling with a spoon until evenly browned and cooked through, about 8 minutes. Drain and set aside.
2. 2 Add remaining oil to the pot and return to medium-high heat. Add onion and saute, stirring often, until translucent, about 5 minutes. Add poblano, bell, and jalapeno peppers and garlic; cook, stirring frequently until softened, about 5 minutes.
3. 3 Stir in chili powder, cumin, paprika, sugar, salt, pepper, garlic powder, cayenne, and oregano; cook for 1 minute. Add beer and stir, scraping any small brown bits from the bottom of the pot. Add crushed and fire-roasted tomatoes, tomato puree, beef stock, chipotle pepper, and adobo sauce; stir until well combined. Bring to a simmer, stirring often.
4. 4 Stir in beef and kidney beans; return to a simmer. Cover, reduce heat to low, and simmer, stirring occasionally, for at least 3 hours.

By Nicole McLaughlin

Ingredients

• ✓ adobo sauce
• bacon
• butter
• red onion
• garlic
• spinach
• mayonnaise
• chipotle pepper in adobo sauce
• chipotle pepper
• focaccia bread
• provolone cheese
• turkey

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.
2. 2 While the bacon is cooking, melt butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, 7 to 10 minutes, adding garlic for the last minute. Stir in spinach and cook until wilted, about 3 minutes. Remove from the heat.
3. 3 Preheat a panini press according to the manufacturer's instructions.
4. 4 Stir mayonnaise, chipotle peppers, and adobo sauce together in a small bowl. Spread mixture over 4 slices of focaccia bread, then top each slice with provolone, turkey, two slices bacon, spinach mixture, and remaining bread slices.
5. 5 Cook sandwiches in the preheated panini press until crispy and golden brown, about 5 minutes each.

By chefmommy

Ingredients

• ✓ adobo sauce
• chicken breast
• black bean
• corn
• cheddar cheese
• red onion
• red bell pepper
• jalapeno pepper
• ranch dressing
• chipotle chile pepper
• sweet pepper
• tortilla chip
• berry

Instructions

1. 1 Place chicken, black beans, corn, Cheddar cheese, red onion, red bell pepper, and jalapeno in a large bowl; toss well. Add ranch dressing, chipotle pepper, and 2 tablespoons reserved adobo sauce. Refrigerate salad until ready to serve.
2. 2 Serve chicken salad in a bento box, using a silicone muffin cup. Fill other compartments with sweet peppers, tortilla chips, and mixed berries.

By My Hot Southern Mess

Ingredients

• ✓ adobo sauce
• cilantro
• ground beef
• chipotle pepper
• mushroom
• worcestershire sauce
• avocado
• onion
• tomato
• jalapeno pepper
• lime
• salt
• black pepper
• onion roll

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Place half the chopped cilantro into a large bowl and mix with ground beef, chipotle peppers in adobo sauce, mushrooms, and Worcestershire sauce. Set remaining cilantro aside. Form the beef mixture into 4 patties.
3. 3 Lightly toss remaining cilantro in a bowl with avocado, onion, tomato, jalapeno peppers, lime juice, salt, and black pepper.
4. 4 Grill burgers on the preheated grill until browned and no longer pink inside, about 5 minutes per side. Serve the burgers on onion rolls topped with avocado salsa.

By betsymica1

Ingredients

• ✓ adobo sauce
• ✓ adobo sauce
• rice
• ground pork
• ground beef
• cilantro
• chicken bouillon granules
• garlic
• chipotle pepper
• onion
• egg
• tomatillo
• chicken stock
• vegetable oil
• chipotle pepper
• garlic
• onion
• tomato

Instructions

1. 1 Blend tomatoes, 1 onion, 1 clove garlic, and adobo sauce in a blender or food processor until smooth.
2. 2 Heat oil in a large skillet over medium heat; cook and stir tomato mixture in hot oil until fragrant, about 10 minutes. Stir in chicken stock and continue to cook for 10 minutes more.
3. 3 Meanwhile, blend tomatillos, eggs, 1 small onion, chipotle peppers, 2 cloves garlic, chicken bouillon, and cilantro in a blender or food processor until smooth. Transfer mixture to a large bowl and add beef, pork, and rice; stir to combine. Roll meat mixture into walnut-sized balls.
4. 4 Transfer meatballs to tomato mixture; simmer until meatballs are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By MexicoKaren

Ingredients

• ✓ adobo sauce
• ✓ adobo sauce
• mayonnaise
• chipotle chile
• chipotle pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine mayonnaise, chiles, and adobo sauce in a food processor.
3. 3 Pulse until smooth and well blended.

By CLOUDSSUNRAIN

Ingredients

• ✓ adobo sauce
• tomatillo
• garlic
• water
• chipotle pepper
• salt

Instructions

1. 1 Place tomatillos and garlic in a saucepan and cover with water. Bring to a boil, reduce heat, and let simmer over medium-low heat until tomatillos are very soft and opaque, about 10 minutes.
2. 2 Transfer mixture to an electric blender along with chipotle peppers. Blend with enough cooking liquid for desired consistency. Season with salt.

By ana

Ingredients

• ✓ adobo sauce
• garnet yam
• chipotle chile
• butter
• brown sugar
• heavy cream
• salt
• black pepper

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Place yams onto a baking sheet, and bake in the preheated oven until very soft, about 1 hour. Once done, allow to cool, then peel and place into a mixing bowl. Mash the chipotle chiles into a paste, and add to the potatoes along with the butter, brown sugar, and heavy cream. Mash until smooth, then season to taste with salt and pepper. Spread the potatoes into a shallow baking dish.
3. 3 Bake in the preheated oven until heated through, 20 to 25 minutes.

By Tasha McDaniel Sharpe

Ingredients

• ✓ adobo sauce
• onion
• roasted red pepper
• whiskey
• garlic
• turkey
• chipotle chili
• roasting bag
• turkey

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Stir onion, roasted red peppers, whiskey, and garlic together in a bowl. Place mixture inside turkey cavity. Mince chipotle peppers in a food processor until about the consistency of spaghetti sauce. Rub 1/2 of the chipotles on the outside of the turkey, and place the rest inside the cavity. Place turkey into a roasting bag, close the bag according to the directions, and place into a roasting pan.
3. 3 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read at least 165 degrees F (74 degrees C). Remove from the oven and let rest in a warm area for 10 to 15 minutes before slicing.

By Dreamthief

Ingredients

• ✓ adobo sauce
• oil
• bread crumb
• parmesan cheese
• garlic salt
• pepper
• mayonnaise
• chipotle chili
• chicken breast

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Combine the bread crumbs, Parmesan cheese, garlic salt, and pepper in a bowl; set aside.
2. 2 Place the mayonnaise and chipotle peppers into a blender and puree until smooth. Scrape the mayonnaise mixture into a plastic bag; add the chicken breasts and coat evenly with the mayonnaise. Press the chicken breasts into the bread crumb mixture and shake off any excess.
3. 3 Cook the chicken breasts in the hot oil until the breading is golden brown and the breasts are no longer pink on the inside, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Toni Losada

Ingredients

• ✓ adobo sauce
• lime
• garlic
• oregano
• cumin
• chipotle pepper in adobo sauce
• beef sirloin steak
• salt
• pepper

Instructions

1. 1 Whisk lime juice, garlic, oregano, and cumin together in a small bowl. Stir in adobo peppers and adobo sauce.
2. 2 Pierce steaks on both sides with a sharp knife; sprinkle with salt and pepper. Place steaks into a glass baking dish. Pour adobo marinade over top; turn steaks until well coated. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 2 hours.
3. 3 When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Remove steaks from marinade and shake off excess. Discard remaining marinade.
5. 5 Grill steaks on the preheated grill for 6 minutes per side, or to desired doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.

By Tracie Commins

Ingredients

• ✓ adobo sauce
• mackerel
• mayonnaise
• ketchup
• chipotle pepper
• red onion
• cilantro paste
• lemon
• sea salt
• black pepper

Instructions

1. 1 Place mackerel, mayonnaise, ketchup, chipotle pepper with 1 teaspoon adobo sauce, onion, cilantro paste, lemon juice, sea salt, and pepper into a food processor and process until thoroughly combined.
2. 2 Transfer mixture to a plastic container with a lid and refrigerate until thoroughly chilled, 1 to 2 hours. Serve.

By Lorimccar

Ingredients

• ✓ adobo sauce
• rhubarb
• chipotle pepper
• port wine
• white sugar
• ground pork
• salt
• black pepper
• vegetable oil
• corn husk
• kitchen twine

Instructions

1. 1 Bring rhubarb, chipotle peppers with sauce, ruby port, and sugar to a boil in a saucepan; simmer over medium-low heat until rhubarb is tender, about 15 minutes. Remove from heat and let cool.
2. 2 Blend the rhubarb-chipotle mixture in a blender until smooth. Place ground pork in a large bowl and thoroughly mix 2/3 of the blended sauce into the pork. Season with salt and black pepper.
3. 3 Heat vegetable oil in a skillet over medium heat. Form about 2 tablespoons of the pork mixture into a small patty and pan-fry the patty until browned and no longer pink, about 5 minutes per side. Taste the patty and mix remaining rhubarb-chipotle sauce, salt, and black pepper to taste into the uncooked pork mixture (do not taste uncooked pork).
4. 4 Soak corn husks in warm water in a large bowl until softened, about 10 minutes. Heat a smoker to 250 to 275 degrees F (120 to 135 degrees C) and add wood chips to the smoker.
5. 5 Scoop up about 1/3 cup to a scant 1/2 cup of seasoned pork mixture and form into a sausage shape; place into a soaked corn husk and tie the ends of the husk with twine to enclose the sausage. If husk is too narrow to cover entire sausage, use 2 husks per sausage. Repeat with remaining husks and pork mixture.
6. 6 Smoke sausages in the preheated smoker until thoroughly cooked and an instant-read thermometer inserted into the middle of the thickest sausage reads 160 degrees F (70 degrees C), about 2 hours.

By gonefishn

Ingredients

• ✓ adobo sauce
• ✓ adobo sauce
• vegetable broth
• onion
• garlic
• chipotle pepper
• chipotle pepper
• salt
• black pepper
• kale
• salt
• black pepper
• red pepper

Instructions

1. 1 Combine vegetable broth, onion, garlic, chipotle pepper, adobo sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large skillet. Bring to a boil over medium-high heat. Reduce heat to medium; simmer until onion is soft and translucent, about 5 minutes.
2. 2 Stir in kale. Cook, covered tightly and stirring occasionally, until just tender, 8 to 10 minutes. Season with more salt, black pepper, and crushed red pepper to taste.

By VirginiaWillis

Ingredients

• ✓ adobo sauce
• ✓ adobo sauce
• chicken breast
• butter
• salt
• black pepper
• garlic
• cream of chicken soup
• chicken broth
• cream cheese
• chipotle pepper
• chipotle pepper

Instructions

1. 1 Place chicken breasts into a slow cooker, brush with butter, and sprinkle with salt, pepper, and minced garlic. Pour in condensed soup and chicken broth. Add cream cheese, chipotle peppers, and adobo sauce. Stir the mixture gently.
2. 2 Cover and cook on Low for 6 hours.

By tnahinu

Ingredients

• ✓ adobo sauce
• ✓ adobo sauce
• red cabbage
• cabbage
• carrot
• mayonnaise
• sour cream
• chipotle chile
• chipotle pepper
• cilantro
• lime juice
• salt
• black pepper

Instructions

1. 1 Combine red cabbage, green cabbage, carrot, mayonnaise, sour cream, chipotles, adobo sauce, cilantro, lime juice, salt, and black pepper in a bowl; mix thoroughly. Let sit before serving, at least 1 hour.

By Brian Genest

Ingredients

• ✓ adobo sauce
• ground chuck
• onion
• chipotle chili pepper
• garlic
• tomato sauce
• chili powder
• hot dog
• butter
• hot dog bun
• cheddar cheese
• onion

Instructions

1. 1 Gather all ingredients.
2. 2 Cook ground chuck, 1 diced onion, chipotles, and garlic in a medium saucepan over medium heat until beef is browned and crumbly, about 5 minutes. Drain grease from pan.
3. 3 Stir tomato sauce and chili powder into beef mixture; bring to a boil. Reduce heat to low; simmer, stirring occasionally, 15 minutes.
4. 4 Meanwhile, bring a saucepan of water to a boil. Add hot dogs; cook until plump and heated through, 4 to 6 minutes, or according to package directions.
5. 5 Butter hot dog buns and toast in a toaster oven, about 2 minutes.
6. 6 Place hot dogs in buns; spoon chili over top. Top with Cheddar cheese and 2 tablespoons diced onions.

By bdweld

Ingredients

• ✓ adobo sauce
• olive oil
• chicken breast
• onion
• garlic
• tomato
• water
• corn
• black bean
• chicken bouillon granules
• sugar
• cilantro

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Cook and stir chicken in hot oil until no longer pink in the center, about 5 minutes. Stir in onion and cook for 4 minutes. Add garlic; cook for 1 minute more. Stir in tomatoes, water, corn, black beans, chicken bouillon, adobo sauce, and sugar. Pour in more water if needed to reach your desired consistency.
2. 2 Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 15 minutes. Stir in cilantro before serving.

By Cassie

Ingredients

• ✓ adobo sauce
• olive oil
• onion
• chipotle pepper in adobo sauce
• chipotle pepper
• cumin
• chili powder
• salt
• chicken broth
• fire roasted diced tomato
• garlic
• heavy cream

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Add onion; cook until soft and translucent, 6 to 7 minutes. Stir in chipotle peppers, Adobo sauce, cumin, chili powder, and salt to combine.
2. 2 Stir in chicken broth and tomatoes; bring to a simmer over low heat. Cover; simmer 5 to 6 minutes. Remove from heat; cool slightly.
3. 3 Purée bisque with an immersion blender until smooth. Stir in heavy cream. Taste; season with salt if necessary. Slowly heat bisque but do not boil. Serve immediately.

By France Cevallos

Ingredients

• ✓ adobo sauce
• ✓ adobo sauce
• ground beef sirloin
• onion
• grill seasoning
• liquid smoke
• worcestershire sauce
• garlic
• chipotle pepper
• chipotle chile
• salt
• pepper
• cheddar cheese
• hamburger bun

Instructions

1. 1 Preheat an outdoor grill for medium-high heat.
2. 2 Combine ground sirloin, onion, grill seasoning, liquid smoke, Worcestershire sauce, garlic, adobo sauce, and chipotle pepper in a large bowl. Form the mixture into 6 patties. Season with salt and pepper.
3. 3 Place burgers on preheated grill and cook until no longer pink in the center. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Place a slice of Cheddar cheese on top of each burger one minute before they are ready.
4. 4 Place burgers on buns to serve.

By Janine

Ingredients

• ✓ adobo sauce
• mahi mahi fillet
• lemon juice
• olive oil
• cajun seasoning
• salt
• black pepper
• mayonnaise
• chipotle pepper
• whole wheat hamburger bun
• tomato
• romaine lettuce

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Season mahi mahi fillets with lemon juice, olive oil, Cajun seasoning, salt, and pepper.
3. 3 Cook on the preheated grill until white and flaky, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 137 degrees F (58 degrees C).
4. 4 Meanwhile, split and toast hamburger buns. Mix mayonnaise and adobo sauce together in a small bowl and spread on toasted buns.
5. 5 Place mahi mahi fillets on buns. Garnish with tomatoes and lettuce leaves.

By TRIQUETRAGIRL

Ingredients

• ✓ adobo sauce
• chipotle pepper
• garlic
• cayenne pepper
• paprika
• black pepper
• cumin
• lime juice
• worcestershire sauce
• honey
• balsamic vinegar
• olive oil
• kosher salt
• chicken drumstick

Instructions

1. 1 Place the chipotle peppers, garlic, cayenne pepper, paprika, black pepper, cumin, lime juice, Worcestershire sauce, honey, vinegar, and olive oil into a blender. Puree until no pieces of garlic remain. Pour 1/4 of the marinade into a small dish and set aside. Rub a pinch of kosher salt into each chicken drumstick and place into a resealable plastic bag. Pour in the marinade, shake, and seal. Marinade at least 2 hours in the refrigerator.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the chicken from the marinade and shake off excess. Discard the remaining marinade.
3. 3 Cook the chicken legs on the preheated grill until no longer pink at the bone and the juices run clear, about 8 minutes per side. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Once the legs are completely cooked, baste well with the remaining marinade, cover the grill, and cook and additional 2 minutes per side to glaze.

By Kevin Naughton

Ingredients

• ✓ adobo sauce
• new mexico chile
• chicken broth
• canola oil
• pork shoulder
• all-purpose flour
• garlic
• chipotle pepper
• onion
• cider vinegar
• salt
• oregano
• cumin

Instructions

1. 1 Place New Mexico chiles in a heat-proof bowl.
2. 2 Bring chicken broth to a boil in a small saucepan. Pour over the chiles; left soften, about 30 minutes.
3. 3 Turn on a multi-cooker (such as Instant Pot) and the select Saute function. Coat pork with flour and add to pot in batches; saute until golden brown, about 15 minutes.
4. 4 Transfer soaked chiles to a blender. Add broth, garlic, and chipotle peppers; blend until smooth.
5. 5 Combine blended chile sauce, onion, vinegar, salt, oregano, and cumin in a bowl; pour sauce over the pork.
6. 6 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
7. 7 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

By bdweld

Ingredients

• ✓ adobo sauce
• chicken breast
• corn oil
• onion
• garlic
• chipotle pepper
• water
• chicken bouillon powder
• sour cream
• cream cheese
• salt
• pepper
• cilantro

Instructions

1. 1 Pat chicken dry using paper towels. Cut chicken breasts into 2 to 3 ounce portions; add to 6-quart slow cooker.
2. 2 Heat oil in a large skillet over medium-high heat, add onions and cook for 5 to 8 minutes until tender and beginning to brown.
3. 3 Reduce heat and add garlic; cook for 1 minute.
4. 4 Transfer onion mixture to electric blender or food processor. Add chipotle chilies, water and bouillon powder. Puree until smooth. Pour over chicken in slow cooker; cover.
5. 5 Cook for 2 to 3 hours on HIGH, stirring once, cooking until chicken is tender and at least 170 degrees F.
6. 6 Whisk together sour cream and cream cheese until smooth. Stir into chicken mixture. Season with salt and pepper if desired. Continue cooking for 15 to 20 minutes on LOW or until heated through.
7. 7 Delicious served with rice, black beans, vegetables and warm corn tortillas. Garnish with cilantro, if desired.

By Mazola

Ingredients

• ✓ adobo sauce
• elbow macaroni
• whole milk
• butter
• onion
• garlic
• chipotle chile
• all-purpose flour
• paprika
• salt
• pepper
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in macaroni and return to a boil. Cook macaroni uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
3. 3 Place macaroni into prepared baking dish. Meanwhile, heat milk in a saucepan until hot but not boiling.
4. 4 Melt butter in a separate saucepan. Add onion, garlic, and chipotles; cook and stir until onion translucent, about 5 minutes. Whisk in flour, 1 tablespoon at a time; cook about 3 minutes, whisking constantly to avoid burning. Whisk in hot milk, 1/2 cup at a time. Stir in paprika; season with salt and pepper. Bring mixture to a simmer (do not boil), whisking constantly until thickened, about 2 minutes. Whisk in Cheddar and Monterey Jack, 1/2 cup at a time; stir until cheese melted and sauce thick and smooth.
5. 5 Pour sauce over macaroni; stir to combine. Cover dish with foil.
6. 6 Bake covered until bubbling and macaroni has absorbed some sauce, about 40 minutes. Uncover; continue baking until golden brown on edges, 10 to 15 minutes more.

By Krisha Stevens

Ingredients

• ✓ adobo sauce
• onion
• tomato bouillon
• chicken thigh
• mexican crema
• crema fresca
• chipotle pepper
• tomato
• garlic
• butter
• red bell pepper
• mexican white squash
• salt
• black pepper

Instructions

1. 1 Bring a pot of water to a boil with 1 quarter piece onion and 1 tablespoon bouillon. Add chicken and boil until chicken is no longer pink in the center and juices run clear, 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken and set aside on a plate. Reserve 1 cup cooking water.
2. 2 Combine Mexican crema, chipotle peppers, reserved 1 cup cooking water, 2 tomatoes, 1 quarter onion, 1 garlic clove, and remaining 1 tablespoon bouillon in a food processor. Blend sauce well until smooth.
3. 3 Transfer sauce to a frying pan and add chicken thighs. Bring to a simmer and let cook for 20 minutes.
4. 4 Meanwhile, heat 1 tablespoon butter over medium heat in a skillet. Add 1 quarter onion and remaining garlic clove. Cook and stir until softened, 3 to 4 minutes. Add bell pepper and cook and stir until softened, about 3 minutes. Stir in squash. Season with salt and pepper and saute until squash is cooked through and tender, about 5 minutes.
5. 5 Slice remaining tomato. Heat remaining tablespoon butter in a skillet over medium heat. Add tomato and remaining 1 quarter onion. Cook and stir until softened, 3 to 4 minutes. Place on top of chicken mixture and serve with squash.

By KarinasMommy

Ingredients

• ✓ adobo sauce
• ketchup
• chipotle pepper
• apple cider vinegar
• molasses
• onion powder
• garlic powder
• mustard
• paprika
• coriander
• salt
• black pepper
• brown sugar
• whiskey
• hickory smoke flavoring

Instructions

1. 1 Gather the ingredients.
2. 2 Combine the ketchup, chipotle peppers in their sauce, apple cider vinegar, molasses, onion powder, garlic powder, ground mustard, smoked paprika, coriander, salt, black pepper, brown sugar, whiskey, and liquid smoke flavoring in a large pot, and bring to a gentle boil over medium heat, stirring frequently.
3. 3 Cook the sauce for 15 minutes, then reduce heat to low and simmer 15 more minutes, stirring often. Use immediately or refrigerate.

By BIG CHAD

Ingredients

• ✓ adobo sauce
• cilantro
• canola oil
• honey
• lime juice
• salt
• chipotle pepper
• chipotle pepper
• lemon juice
• rice vinegar
• garlic
• canola oil
• salt
• shrimp
• pancetta

Instructions

1. 1 Prepare cilantro oil by pureeing cilantro, canola oil, honey, lime juice, and salt to taste until smooth; pour into a bowl or bottle, and set aside.
2. 2 Prepare the chipotle vinaigrette by pureeing the chipotle pepper, adobo sauce, lemon juice, rice vinegar, and garlic in a blender until smooth. With the blender running, slowly pour in the canola oil, and puree until creamy. Season to taste with salt, and set aside.
3. 3 Preheat a grill for medium heat.
4. 4 Cut the pancetta slices in half. Wrap a half slice of pancetta around each shrimp to cover. Grill until the pancetta has crisped, and the shrimp has turned opaque, 2 to 3 minutes per side. Drain on paper towels.
5. 5 To serve, arrange cooked shrimp on a warmed serving platter or individual plates, and drizzle with chipotle vinaigrette and cilantro oil.

By Ryan Nomura