You will need:
- 1 (14.5 oz) can diced tomatoes, drained
- 3-4 tbs minced canned chipotle chile in adobo sauce
- 3 garlic cloves, minced
- 2 tsp dried oregano
- 1 and 1/2 tsp ground espresso, fine
- 2 lbs boneless, skinless chicken thighs, trimmed, cut into 2 inch pieces
- 2 tbs canola
- 1 onion, chopped
- 3 Tbs molasses
- salt and pepper
- 2 Tbs fresh cilantro
Blend tomatoes in a food process until smooth. Set aside. Combine chipotle, garlic, oregano, espresso, 1/2 tsp salt, 1/4 tsp pepper in a bowl. Pat chicken dry and coat with chipotle rub.
Heat 1 tbs oil in a skillet over medium high heat. Cook chicken until golden brown on both sides (6-7 minutes) and transfer to a plate. It will not be completely cooked.
Heat remaining oil in skillet over medium high heat. Add onion and cook until softened and lightly browned, around 6-7 minutes. Stir in molasses, tomatoes and chicken along with juices. Cover and simmer chicken until the sauce has thickened, around 10 minutes.
Transfer the chicken to a plate (keep warm with aluminum foil if needed). Season sauce in pan with salt and pepper, and then spoon over chicken. Add cilantro on top. Serve with rice.
Source: America’s Test Kitchen*