Chicken in Chipotle Mojo

Got extra chipotle mojo? Store any leftovers in an airtight container in the refrigerator for up to 3 days.

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4.0 by 8 people

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  • Makes: 4 servings
  • Start to Finish: 40 mins

Chicken in Chipotle Mojo

Directions

  1. In a small saucepan combine garlic and the 1/4 cup olive oil. Bring to simmering over low heat. Cook about 10 minutes or until garlic is softened and starts to brown. Remove from heat. Stir in orange peel and orange juice.
  2. In a blender combine the garlic mixture, tomatoes, chile pepper, and 1/4 teaspoon salt. Cover and blend until smooth.
  3. Sprinkle chicken with additional salt and black pepper. In a large skillet cook chicken in the 1 tablespoon hot oil over medium heat about 5 minutes or until browned, turning once. Drain off fat.
  4. Add the orange juice mixture to chicken in skillet. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until chicken is no longer pink (165 degrees F). Sprinkle with oregano before serving.

From the Test Kitchen

Pork in Chipotle Mojo:

Prepare Chicken in Chipotle Mojo as directed through Step 3, except use four 4- to 6-ounce boneless pork loin chops, trimmed, instead of the chicken breast halves. Add the orange juice mixture to pork in skillet. Bring to boiling; reduce heat. Simmer, covered, for 5 to 8 minutes or just until chops are slightly pink in the centers (145 degrees F). Let stand for 3 minutes before serving.

Nutrition analysis per serving: 333 calories, 27 g protein, 9 g carbohydrate, 21 g total fat (4 g sat. fat), 75 mg cholesterol, 1 g fiber, 5 g total sugar, 13% Vitamin A, 45% Vitamin C, 616 mg sodium, 4% calcium, 8% iron

Salmon in Chipotle Mojo:

Prepare Chicken in Chipotle Mojo as directed through Step 2, except use four 4- to 6-ounce skinless salmon fillets, each about 1 1/2 inches thick, instead of the chicken breast halves. Rinse salmon; pat dry with paper towels. Season with salt and ground black pepper. Cook in the 1 tablespoon hot oil for 3 to 4 minutes or until browned, turning once. Add the orange juice mixture. Bring to boiling; reduce heat. Simmer, covered, for 9 to 11 minutes or until fish flakes easily when tested with a fork.

Nutrition analysis per serving: 350 calories, 24 g protein, 9 g carbohydrate, 24 g total fat (3 g sat. fat), 62 mg cholesterol, 1 g fiber, 5 g total sugar, 14% Vitamin A, 45% Vitamin C, 610 mg sodium, 5% calcium, 10% iron

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Nutrition Facts (Chicken in Chipotle Mojo)

  • Per serving:
  • 350 kcal ,
  • 21 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 13 g monounsaturated fat ),
  • 91 mg chol. ,
  • 725 mg sodium ,
  • 9 g carb. ,
  • 1 g fiber ,
  • 5 g sugar ,
  • 31 g pro.
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Reviews (2)

8 Ratings
806 Days Ago
3.0
3 stars--Husband thought it was really good/liked it a lot, I thought it was just OK and that the sauce lacked any savory component/depth (maybe that's how Mojo sauces are??). Next time I will serve it w/rice fixed w/onions & chicken broth, and add 1-2 teaspoons of chicken stock/soup base to sauce. I consider 1 canned chipotle in sauce about 1 tablespoon---I used 1/1/2 TEASPOON & it was plenty hot for us, about medium as commercial salsas go.
1165 Days Ago
Chicken in Chipotle Mojo looks wonderful. Any substitution suggestions for those allergic to oranges?

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