Chicken thighs were on sale at my local groceries store this week and you know how I love to save money so, guess what? You’ve got some chicken thighs recipes coming your way! Earlier tonight, we made chicken thighs in a gorgeous chipotle cream sauce. Personally, I’ve never cooked with chipotle peppers before so I was surprised when the spiciness of this sauce snuck up on me! No, chipotle peppers aren’t exactly ghost chilis but they actually have a nice kick. With that said, this dish is for all the spicy food lovers out there.
6 chicken thighs, skin removed
1.5 cups skim milk
1 cup fat free sour cream
2 chipotle peppers in adobo sauce
2 tbs chicken bouillon granules
salt, pepper, & paprika to taste
Preheat oven 375 degrees.
Spray baking sheet with cooking spray.
Place chicken thighs on sheet and lightly season with salt, pepper, & paprika.
Bake chicken thighs for 50 minutes.
While chicken is baking, use blender to puree chipotle peppers, sour cream, milk, and chicken granules until smooth.
Spray large pan with cooking spray and heat on medium. Then, add sauce and season with salt to taste.
Bring sauce to a simmer and reduce to low heat.
Once chicken is done baking, add thighs to the sauce and simmer for 10 minutes.