Not every likes to have fruit flavors in their savory dishes, and I would say they are just wrong, but that would be mean, right? 😂 But seriously, if you have avoided the idea, please give it a go. You are probably leery because you think it will be too sweet, but that is not the case when you do it right. Take this recipe for Raspberry Chipotle Chicken, you get that delightful flavor of raspberry with a the smoky, spicy chipotle in adobo in a perfect balance.
It’s important that you try to find the seedless raspberry jam. The seeds are not the greatest in this glaze, you want it a little more smooth than that. However, if you cannot find the seedless variety, it will not be the end of the world. You can also press the seeded preserved through a sieve to pull the seeds out. For the chipotle in adobo, most often you find whole peppers in the adobo sauce in a can and you have to chop them up yourself. I recently discovered that they now have it prechopped in a jar! Such a time and cutting board saver!
I used bone-in chicken thighs for this recipe. I do remove the skin as my family really doesn’t care for chicken skin. You could leave it on, if that is you preference. I love cooking it with the bone-in because you get a great flavor from cooking this way. If you prefer white meat or no bones, you could certainly use a breast or a boneless skinless thigh. You will just need to adjust the cooking time accordingly and use a food thermometer to make sure that you have cooked the chicken to proper temperature.
This chicken would make a delightful taco on a flour taco with an avocado crema and cojita. Or even a taco salad with some cucumbers, tomatoes, and red onion too! I decided to serve it up with my Garlic Rice Pilaf, and it was a great combo for a weeknight meal. I would suggest adding a roasted vegetable like broccoli or green beans, as well.
Now Let’s Get Cookin’!
Raspberry Chipotle Chicken
- 4 tbsp Oil
- 8 Chicken Thighs bone-in, skin removed
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Parsley
- 1 tsp Chili Powder
- 1 Red Onion finely diced
- 3 Garlic Cloves minced
- 7 oz can Chipotle in Adobo chopped
- 18 oz Raspberry Jam seedless
- ¼ cup Worcestershire Sauce
- ¼ cup Apple Cider Vinegar
- Combine salt, pepper, parsley and chili powder. Sprinkle over chicken pieces (top and bottom).
- Add oil to large saute pan over medium-high heat. Once hot, cook chicken for 5 minutes on each side. Then remove from pan, reserving oil.
- Add onions and garlic to saute pan. Let cook for 3 minutes, then reduce heat to medium. Add jam, chipotle, Worcestershire, and vinegar. Stir to combine and bring just to a bubble.
- Return chicken to pan and spoon sauce over each piece. Cover with lid and let cook for 20 minutes more. Remove from heat and let rest at least 5 minutes to allow sauce to thicken some. Serve with additional sauce spooned over pieces of chicken.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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