Chipotle-Rubbed Chicken Sheet-Pan Dinner with Roasted Salsa Verde & Acorn Squash

I am such a sauce person! This roasted tomatillo and garlic sauce was absolutely incredible. The acorn squash is roasted on the sheet pan with the chicken and sauce ingredients, absorbing all of the flavors too. It would be a wonderful dish to serve as part of a Cinco de Mayo celebration. In fact, I might make it again on Cinco de Mayo! 🙂

This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I used boneless, skinless thighs instead of bone-in, and adjusted the method and roasting times accordingly.

I’m bringing this delicious dish to share at Angie’s Fiesta Friday #221 this week, hosted by Jenny @ Dragonfly Home Recipes. Enjoy!

Yield: Serves 4 to 5
  • 12 oz tomatillos (about 6 medium)
  • 8 garlic cloves
  • 4 scallions
  • 1 jalapeño
  • 6 T extra-virgin olive oil, divided
  • coarse salt
  • 10 boneless, skinless chicken thighs (about 3 lbs), trimmed
  • 2 T adobo sauce, from 1 can chipotles in adobo
  • 1 tsp honey
  • 1 tsp ground cumin, divided
  • 1 medium acorn squash
  • ½ bunch cilantro, divided
  • lime wedges, for serving
  • brown Basmati rice, for serving
  1. Place a rack in upper third of oven; preheat to 425°, preferably on convection roast.
  2. Start by assembling all the ingredients for the salsa: Remove husks from the tomatillos and rinse. Cut any larger ones in half and arrange on a baking sheet.
  3. Smash the garlic cloves with the flat side of your knife and remove skins. Add to baking sheet with tomatillos.
  4. Trim ends of scallions and discard, then cut scallions crosswise into 1-inch pieces. Add to baking sheet.
  5. Cut the jalapeño in half lengthwise, pull out stem and ribs, and place on baking sheet. Wash hands!
  6. Drizzle 2 T oil over vegetables; season with salt. Toss with hands to coat, then push vegetables to one side of baking sheet so they’re taking up about one-third of sheet; set aside.
  7. Cut the acorn squash in half and scoop out seeds with spoon. Cut each half in quarters again to make 8 equal wedges.
  8. Arrange squash on baking sheet on the opposite side of the baking sheet from the tomatillos (leaving room in the center for the chicken). (I placed each slice on its side so that it could absorb more pan drippings.)
  9. Drizzle squash with 2 T oil. Season with salt and sprinkle with remaining ½ tsp cumin.
  10. Place baking sheet with tomatillo mixture and acorn squash in the preheated oven for 12 minutes while you prepare the chicken.
  11. Pat the chicken thighs dry with paper towels. Season all over with salt.
  12. Whisk 2 T adobo sauce (from 1 can chipotles in adobo), 1 tsp honey, ½ tsp cumin, and 2 T oil in a large bowl until smooth.
  13. Add chicken to bowl and toss with tongs until coated.
  14. After the vegetables have par-baked for 12 minutes, arrange chicken, using tongs, in the center of the baking sheet.
  15. Roast until chicken thighs are browned on top and meat is cooked through (165 degrees on an instant-read thermometer), tomatillos are lightly charred on top, and squash is fork-tender about 20 additional minutes.
  16. Let cool slightly. While chicken is cooling, pick about ½ cup cilantro leaves from bunch, reserving stems, and set aside for serving.
  17. Transfer chicken and squash to a platter.
  18. Tip all remaining ingredients, along with ½ cup of pan juices, into a blender. (I used a Vitamix.) Add cilantro, stems and all; season with a bit more salt. Blend, thinning with more pan juices if needed, until smooth and pourable.
  19. Spoon salsa over platter and top with reserved cilantro leaves.
  20. Serve with brown Basmati rice and lime wedges alongside.

One Year Ago: Roasted Chicken Thighs over Herbed Pea & Spinach Puree

Two Years Ago: North African Meatballs

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Wild Rice & Mushroom Casserole

This hearty vegetarian main course casserole would be a lovely option to serve vegetarian guests during the holidays. We ate it as a cozy winter meal with roasted broccoli and green salad.

The puréed beans add creaminess to the filling. After reading comments about this recipe online, I was apprehensive to include all of the bean liquid required in the original recipe because others had complained that the final consistency was mushy. I only used half of a cup but next time I would include 1 cup or even additional liquid (noted below).

This recipe was adapted from The New York Times, contributed by Melissa Clark. I substituted celery for fennel, added a chipotle chile, used mixed baby greens, and reduced the breadcrumbs, beans, liquid, and baking time. It was the ultimate dish to utilize my brand new giant 14-inch skillet. Yay! The vegetables could be cooked in batches if using a smaller pan, of course.

Yield: 12 servings

  • 2 ¼ cups vegetable, mushroom or chicken stock
  • coarse salt
  • 1 ¼ cups wild rice, rinsed
  • 9 t0 10 tablespoons extra-virgin olive oil, more as needed
  • 24 oz sliced mushrooms, preferably a mix of different kinds (I used cremini mushrooms.)
  • 3 leeks, white and light green parts only, thinly sliced
  • 1 celery heart or 2 fennel bulbs, trimmed and chopped
  • 5 ounces mixed baby kale, chard, and spinach
  • 7 fat garlic cloves (4 chopped, 3 finely grated or crushed into a paste)
  • ½ tablespoon tomato paste
  • teaspoon red pepper flakes
  • (14-ounce) cans white beans, strained with liquid reserved (I used cannellini beans.)
  • 1 chipotle chile in adobo sauce (about 2 tsp)
  • tablespoons freshly squeezed lemon juice
  • cup chopped fresh cilantro (or basil)
  • cup chopped fresh parsley
  • 1 1/4 cups panko or coarse bread crumbs
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon finely grated lemon zest
  • cup grated Parmesan cheese, optional
  1. Taste broth; if bland, season to taste with salt. In a medium pot, bring broth to a boil over high heat. Stir in rice, lower heat, cover and simmer until just tender, about 1 hour, or according to package directions. Fluff rice with a fork, cover and let stand for 10 minutes.
  2. Meanwhile, sauté vegetables: In a large, heavy skillet, heat 3 tablespoons oil over medium-high heat. Add the mushrooms and cook, stirring, until brown and crispy, about 8 to 10 minutes. (If using a smaller pan, cook in batches, adding oil if necessary.)
  3. Adjust heat as needed to prevent burning. Transfer cooked mushrooms to a plate and sprinkle lightly with salt.
  4. In the empty skillet, heat 2 tablespoons oil over medium heat. Stir in leeks, fennel/celery and 1 teaspoon salt; cook, stirring, until soft but not browned, about 8 minutes.
  5. Stir in baby greens, chopped garlic, tomato paste and red pepper flakes, and cook until garlic starts turning golden, another 2 minutes. Remove skillet from heat.
  6. Heat oven to 400 degrees, and oil a 9-by-13-inch casserole dish. (I used cooking oil spray.)
  7. In a blender, purée 2 cans beans with 1/2 cup to 1 cup of the reserved liquid, chipotle, lemon juice, 1 grated garlic clove, and salt to taste. (I used a Vitamix.)
  8. Stir bean purée, remaining whole beans (drained), mushrooms, cilantro, parsley and cooked wild rice into skillet with vegetables. Taste and add more salt or lemon as needed; it should be well seasoned. Add additional bean liquid, if necessary, in order to achieve desired consistency. Scrape into prepared baking dish.
  9. In a small bowl, combine bread crumbs, rosemary, lemon zest, remaining 2 grated garlic cloves and 1/4 teaspoon salt. Stir in 1/4 cup olive oil and Parmesan, if using.
  10. Sprinkle evenly on top of casserole and bake until golden, 15 to 20 minutes. Let cool slightly before serving.
Note: To make part of this recipe in advance, assemble casserole and prepare topping (separately) up to 24 hours ahead. Refrigerate, covered, in separate containers. Just before baking, spread breadcrumb topping evenly over the casserole. Cover with foil and bake for 20 minutes. Remove foil and continue baking until heated through and topping is golden, another 20 to 30 minutes.

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Winter Squash & Red Bean Mole

This is an another amazing vegetarian chili variation. Hearty too. It was especially wonderful for me as well because it incorporated a lot of flavors typically used in a traditional Mexican mole, one of my absolute loves.

This recipe was adapted from The Moosewood Restaurant Table: 250 Brand-New Recipes from the Natural Foods Restaurant that Revolutionized Eating in America from the Moosewood Collective. I doubled the recipe, increased the garlic, and omitted the ground fennel. We ate it with corn muffins and a green salad. Fabulous!

Yield: Serves 8 to 12

  • 4 T olive oil
  • 3 cups chopped yellow onions (I used 2 large onions)
  • 10-12 large garlic cloves, minced
  • 2 tsp ground fennel seeds, optional
  • 2 tsp ground cinnamon
  • 2 T chopped fresh thyme of 2 tsp dried thyme
  • 3 tsp coarse salt
  • 1 tsp freshly ground black pepper
  • 2/3 cup chopped celery
  • 1 cup seeded and chopped poblano peppers (can substitute cubanelle peppers)
  • 3 cups seeded and chopped red, yellow, or orange bell peppers (I used 2 red, 1 yellow, & 1 orange)
  • 6 cups diced butternut squash (bite-size cubes), from 1 medium butternut squash
  • 28-oz can diced tomatoes
  • 2 2/3 cups water
  • 6 T pepitas (pumpkin seeds)
  • 2 T sesame seeds
  • 2 15-oz cans red kidney beans, drained
  • 1-2 chipotle peppers in adobo sauce, finely chopped, or to taste
  • 3 oz bittersweet chocolate (I used 72% cacao dark chocolate)
  • 1 cup chopped fresh cilantro, plus more for garnish
  • sour cream, for garnish
  • thinly sliced scallions, for garnish
  1. In a heavy bottomed pot on medium heat, warm the oil. (I used an enameled cast iron pot.)
  2. Add the onions, garlic, fennel, cinnamon, thyme, salt, and black pepper and cook for 5 to 7 minutes until the onions soften, stirring often to prevent sticking.
  3. Add the celery, poblano peppers, and bell peppers and cook for another 5 minutes until the peppers brighten and become fragrant.
  4. Stir in the squash and cook for a minute or two more.
  5. Add the tomatoes and water to the pot, cover, bring to a boil.
  6. Reduce the heat and simmer for about 20 minutes, or until the squash is tender.
  7. Using a spice grinder, mini food processor, or a mortar and pestle, finely grind the pepitas and sesame seeds.
  8. When the squash is tender, stir the ground seeds, kidney beans, chipotles to taste, and chocolate into the stew. Simmer for 10 to 15 minutes.
  9. Stir in the cilantro.
  10. Garnish with more cilantro, sliced scallions, and/or sour cream, as desired.

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Chipotle Chicken & Greens

For years, this was my go-to dish for guests. I’m not sure why I decided to branch out… It is SO delicious! I’ve been making it since 1999! Crazy. I think that this dish started my love of creme fraiche. It is a good meal to serve for company because the chicken is prepared hours in advance and broiled just before serving.

This recipe was adapted from Rick Bayless, via Martha Stewart Living. I updated this version to use chicken thighs instead of breasts and to include an entire 1 1/2 pound bag of “power greens” (baby kale, chard, and spinach) or two bunches (or more!) of rainbow chard. It would be wonderful with any combination of greens. I serve it with Cilantro-Lime Brown Basmati rice to soak up the wonderful sauce.

I’m sharing these creamy greens at my favorite blog party, Angie’s Fiesta Friday #137, this week (I’m featured BTW!) co-hosted by Loretta @Safari of the Mind and Natalie @Kitchen, Uncorked. Enjoy!

Yield: Serves 6

For the Chicken:

  • 3 chipotle chiles in adobo, finely chopped (about 2 tablespoons) (see Note)
  • 7.5 oz (about 1 cup) creme fraiche
  • 1/2 cup heavy cream
  • 10 boneless, skinless chicken thighs (about 2 1/2 pounds)
  • 1/4 cup chicken stock
  • 1 1/2 pounds (about 12 cups) fresh greens such as baby kale, chard or spinach, stems removed, well rinsed
  • coarse salt and freshly ground black pepper

For the Cilantro-Lime Rice:

  • 2 cups chicken stock
  • 1 cup brown Basmati Rice
  • juice of 1/2 lime
  • 2-3 T chopped cilantro leaves
  1. Two to Three Hours before cooking, make the marinade: Start by finely chopping the chipotle chiles in a mini food processor.
  2. Place the chopped chipotles and 2 tablespoons creme fraiche in a small bowl, and mix to combine.
  3. Lightly season the chicken thighs with salt and pepper.
  4. Place the seasoned chicken in a large bowl, and pour the chipotle mixture over it, making sure to coat the chicken well. Cover with plastic wrap, and transfer dish to the refrigerator. Marinate the chicken 2 to 3 hours.
  5. Prepare the rice: Bring the 2 cups of stock to a boil; add rice and cover. Turn heat to low and cook, undisturbed, for 30 to 35 minutes.
  6. Heat the broiler. Place the chicken on a rimmed sheet pan just large enough to accommodate them. Place the pan 6 inches away from the broiler, and broil chicken until deep brown in color, about 6 to 7 minutes.
  7. Remove pan from broiler. Turn chicken thighs, and drizzle remaining creme fraiche along with the 1/2 cup heavy cream around the chicken.
  8. Return the pan to the broiler, and broil until chicken is deep golden and no longer squishy when you lightly press it with your finger, 6 to 7 minutes more.
  9. Transfer the chicken to a warm plate, and place in a warm oven or warming drawer.
  10. Scrape the cream mixture from the pan into a 4-quart sauté pan.
  11. Add the chicken stock and half of the greens. Bring the mixture to a boil over high heat, and cook, stirring constantly, until the greens have started to wilt and the cream has reduced and thickened, about 5 minutes, adding the rest of the greens as room is created in the pan.
  12. Season the creamy greens mixture with salt, to taste.
  13. Finish the Rice: After the rice has completely cooked, remove from heat. Add lime juice and cilantro. Mix to combine.
  14. Place rice over the surface of a serving platter. Top with the creamy greens and the broiled chicken. Garnish with cilantro, if desired.

Note: If you don’t care for very spicy dishes, you can reduce the heat by splitting the peppers in half and scraping out the seeds with the back of a knife before chopping.

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Cinco de Mayo Chicken-Chipotle Tacos

Move over creamy chicken-chard-roasted poblano tacos… we have a new favorite in our house! These tacos are amazing. Thanks to the chipotle chiles, the filling tastes like it has been slow-cooked for hours. The finished full-flavored filling is loaded into a warm tortilla and smothered in toppings- incredible. Perfect.

This recipe was adapted from The New York Times, contributed by David Tanis. I used boneless, skinless chicken thighs instead of bone-in and substituted scallions for white onion as a garnish. It could easily be modified to use rotisserie chicken meat as well.

Perfect for your Cinco de Mayo feast… or Seis de Mayo if I’m too late. Fabulous any day! 🙂

Yield: 4 servings

Time: about 1 hour

For the Tacos:

  • 5 boneless skinless chicken thighs
  • 3 scallions, left whole
  • 1 bay leaf
  • 1 thyme branch
  • 3 black peppercorns
  • 1 allspice berry
  • 2 cloves
  • Kosher salt
  • 3 tablespoons olive oil
  • 1 medium yellow onion, finely diced
  • 2 garlic cloves, minced
  • ½ teaspoon ground cumin
  • 2 or 3 chipotle chiles in adobo, chopped
  • 3 tablespoons adobo sauce, from the can
  • ½ cup chicken broth (*use broth from simmered chicken*)
  • 8 fresh corn tortillas

For the Garnish:

  • 1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained (I substituted unsoaked scallions.)
  • thinly sliced serrano chile
  • thinly sliced radishes
  • sliced avocado
  • crumbled queso fresco or mild feta cheese
  • crème fraîche or Mexican crema
  • cilantro sprigs
  • dried oregano
  • lime wedges
  1. Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool.
  2. Shred chicken with your fingers. Strain broth and reserve. You should have about 2 cups shredded chicken.
  3. Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes.
  4. Add garlic and cumin and cook for 1 minute more.
  5. Add chopped chipotle chile and adobo sauce and stir to combine.
  6. Add shredded chicken, salt lightly and stir to coat.
  7. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
  8. Heat the tortillas over steam or by your favorite method, keeping them soft and pliable. (I placed them in a tortilla warmer, cover with a damp paper towel and microwave for 1 minute.)
  9. Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion or scallion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco or feta and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano.
  10. Serve immediately with lime wedges on the side.

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Braised Butternut Squash & Bacon Tacos with Arugula

I know that “Taco Tuesday” is a popular dinner plan… It is just a plan that doesn’t work with my kids’ after school schedule. 😦 We are trying to have “Soup Tuesday” because everyone has to eat at different times! So, the exciting new plan is to have “Taco Wednesday” – with enough time for my to execute my “Taco Tuesday” recipe from Rick Bayless. 😉 Great!

These are wonderful winter tacos featuring one of my favorite combinations- butternut squash and bacon. The tomatillo-chipotle sauce was an added bonus. (as was the arugula!) This recipe was adapted from RickBayless.com. I modified the plating, doubled the recipe, and increased the garlic. Yummy!

I’m sharing my “Taco Wednesday” dish at Fiesta Friday #105 this week! 😉 Hosted by Lily @ Little Sweet Baker and Julianna @ Foodie on Board. Enjoy!

Yield: Serves 6

  • 8 garlic cloves, unpeeled
  • 6 to 8 medium (about 1 pound) tomatillos, husked, rinsed and cut in half across the equator
  • 2 canned chipotle chiles en adobo, stemmed
  • 1 small (2-pound) butternut squash, peeled, seeded and cut into 1-inch chunks (about 6 cups of chunks)
  • 4 oz (5 thick strips) bacon, cut crosswise into 1/2-inch pieces
  • 1/2 tsp coarse salt, more to taste
  • 1/2 cup fresh goat cheese, crumbled
  • Generous handful fresh watercress or wild arugula
  • 12 to 16 corn tortillas
  1. Set a large (12-inch) skillet (nonstick or lined with foil) over medium-high heat and lay in the garlic and tomatillos (cut side down). When the tomatillos are well browned and soft, 5 to 6 minutes, flip everything over and brown the other side. (The garlic should be soft.) Cool, then peel the garlic.
  2. In a blender, combine the peeled garlic, tomatillos, stemmed chipotles and 2 cups water. Blend to a coarse puree. (I used a Vitamix.)
  3. Scoop the butternut pieces into a microwave-safe bowl, cover with plastic wrap, poke a few holes in the top and microwave on high for 4 to 5 minutes. (I used a silicone steaming lid instead of plastic wrap.)
  4. Meanwhile, in a large (12-inch) skillet set over medium, cook the bacon, stirring occasionally, until crispy, 5 to 7 minutes.
  5. Add the butternut and tomatillo sauce to the pan, raise the heat to medium-high and bring the sauce to a brisk simmer.
  6. Cook until the butternut is fork-tender and the sauce has reduced by about half its volume, about 20 minutes.
  7. Taste and season with salt (it will need only about 1/2 teaspoon because of the bacon’s saltiness).
  8. Using a tortilla warmer, or a plate covered with plastic wrap, cover the tortillas with a damp paper towel. Warm the corn tortillas in a microwave for 1 minute.
  9. Top each tortilla with a generous sprinkling of arugula or watercress. Scoop the hot topping over the top and finish with a  sprinkling of the goat cheese.

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Easy Enchilada Pie

My son’s third grade teacher told the class that they each needed to know three recipes by heart before going to college. What good advice! 😉 Besides a good vinaigrette, this one might make the list! 🙂 It’s an easy crowd pleaser.

This recipe is also quick… super super fast. 🙂 It initially caught my eye because it included a “2-minute” enchilada sauce (as well as a lot of ingredients from Trader Joe’s!). We were not disappointed. It was a perfect, comforting, and family friendly weeknight meal. I especially loved the sauce. This recipe was adapted from Feasting at Home. I added an additional layer of tortillas as well as cheese to the top. Now I need to teach my kids how to make it! 🙂

For the 2-Minute Enchilada Sauce:

  • 14.5 ounce can diced tomatoes (preferably fire roasted)(Trader Joe’s!)
  • ¼ cup water
  • 2 T extra-virgin olive oil
  • 2 tsp apple cider vinegar
  • 1 tsp cumin
  • 2 tsp chili powder
  • ¼-½ tsp chipotle chile powder, to taste (or add a canned chipotle pepper, smoked paprika, and/or cayenne for heat)
  • 1 ½ tsp coarse salt
  • 2 garlic cloves
  • 1 tsp dried oregano
  1. Add all of the ingredients to a Vitamix (or blender) and blend until smooth.

To Complete the Enchilada Pie:

  • 2-Minute Enchilada Sauce
  • 12-14 6-inch corn tortillas
  • 2 15-oz cans seasoned black beans (like Trader Joe’s Cuban Style Black Beans)
  • 16 oz bag frozen fire roasted corn (Trader Joe’s) or other roasted vegetables
  • 2 1/2 cups coarsely grated Mexican style cheese or blend (I used Monterey Jack)
  • 4 ounce can green chilies, preferably fire roasted (Trader Joe’s)
  • cilantro, to taste as well as additional chopped cilantro for garnish
  • diced avocado, sour cream, hot sauce, as desired for garnish
  1. Preheat oven to 400 degrees, preferably on convection.
  2. In the bottom of a 9 x 13 inch baking dish, spread out a scant amount of the enchilada sauce- just enough to lightly coat the bottom. (I used an enameled cast iron baking dish.)
  3. Spread 4-5 tortillas on top of the sauce.
  4. Drain one can of seasoned beans, and spread out over the tortillas. (Drain well!)
  5. Spread out half of the frozen roasted corn.
  6. Spread out 1 cup of the shredded cheese.
  7. Scatter ½ of the canned green chilies and a little chopped cilantro.
  8. Spread a second layer of 4-5 tortillas over the mixture.
  9. Then repeat with another can of drained seasoned beans. (cooked chicken, chorizo,or ground meat can be substituted, if desired)
  10. Top with rest of the corn, the cheese, the chilies and cilantro.
  11. Drizzle with ⅓ of the enchilada sauce and top with 4-5 more tortillas.
  12. Spread the remaining sauce over the tortillas.
  13. Cover and bake for 30 minutes.
  14. Uncover, top with remaining 1/2 cup of cheese and bake 8 to 10 more minutes, until the cheese is melted and lightly browned.
  15. Garnish with diced avocado, and cilantro. Cut into servings and serve with sour cream and hot sauce, if desired.

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