Raspberry Chipotle Chicken with Lime
1 tablespoon canola oil
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 pound boneless, skinless chicken thighs
1 cup chopped onion, about half a large onion
¼ cup fresh lime juice
½ teaspoon grated lime peel – from half a lime
3 tablespoons sugar
1 tablespoon total: canned chipotle chilies and adobo sauce (from 7-oz can), chopped
2 cups (10 ounce bag) frozen raspberries (no need to thaw)
- In a large skillet, heat oil over medium-high heat. Sprinkle chicken with ¼ teaspoon salt and ¼ teaspoon pepper. Add half of chicken to pan. Sear until golden and meat releases from pan– about 5 minutes – flip and cook until golden – about 3 minutes. Remove to plate and keep warm. Repeat with remaining chicken.
- Turn heat down to medium; add onion to pan and cook until golden, but not brown about 5 minutes. Add lime juice, lime peel, sugar, chilies and raspberries. Bring to a boil and cook about 3 minutes until sauce thickens.
- Add chicken back to the pan; cook about 2 minutes until done, turning chicken to coat with sauce. Sprinkle with cilantro.
Serena Ball, MS, RD is a freelance writer and recipe developer. She blogs about Healthy Kitchen Hacks and family-friendly recipes at TeaspoonOfSpice.com.
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