Chipotles, Cheese, Chicken Thighs… mmm… this dish could have just as easily been a taco or burrito filling, but we ate it over penne. 🙂 I had to make a Mexican dish to enjoy my new margarita glasses in the warmer weather!
This dish was adapted from Food and Wine, contributed by Melissa Rubel Jacobson. I used a combination of cheeses and increased the amount of chicken, garlic, corn, and cheese in the dish.
Yield: Serves 4 to 6
- 1 pound penne rigate (I used whole wheat)
- 5 tablespoons extra-virgin olive oil
- 2 1/2 to 3 pounds (about 10) skinless, boneless chicken thighs, cut into 1-inch dice
- coarse salt and freshly ground black pepper
- 1 large sweet or yellow onion, cut into 1/4-inch dice
- 3 large garlic cloves, minced
- One 28-ounce can diced tomatoes, drained
- 1 large chipotle in adobo sauce, seeded and minced, plus 2 teaspoons adobo sauce
- 1 cup frozen corn, thawed
- 1/4 pound queso fresco, queso blanco, Monterey Jack, and/or mozzarella cheese, coarsely grated (1 1/3 cups)
- 1/4 cup coarsely chopped cilantro leaves
- Bring a large pot of salted water to a boil. Add the penne and cook until al dente. Drain the penne.
- Meanwhile, in a large, deep skillet, heat 3 tablespoons of the olive oil. Season the chicken with salt and pepper, add it to the skillet and cook over moderately high heat until lightly browned, about 4 minutes.
- Add the onion and garlic and cook over moderate heat until the onion is softened and the chicken is cooked through, about 4 minutes.
- Add the diced tomatoes, chipotle and adobo sauce and cook until heated through, about 2 minutes. Add the corn, season with salt and pepper and cook until the corn is heated through, about 1 minute.
- Add the penne and the remaining 2 tablespoons of olive oil to the sauce and toss to coat. Add 1 cup of the cheese and toss.
- Transfer the pasta to bowls, sprinkle with the remaining cheese and the cilantro and serve.
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