Chipotle-Marmalade Chicken Recipe
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1/4 teaspoon salt
- Dash pepper
- 1/2 cup chicken broth
- 1/3 cup orange marmalade
- 1 tablespoon canola oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon minced chipotle pepper in adobo sauce
- 1 tablespoon honey
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 4 teaspoons cornstarch
- 2 tablespoons cold water
- 1. Sprinkle chicken with salt and pepper. Transfer to a 3-qt. slow cooker. In a small bowl, combine the broth, marmalade, oil, vinegar, chipotle pepper, honey, chili powder and garlic powder; pour over chicken. Cover and cook on low for 4-5 hours or until a thermometer reads 170°.
Remove chicken to a serving platter and keep warm. Place cooking juices in a small saucepan; bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary. Yield: 4 servings.
1 each: 315 calories, 8g fat (1g saturated fat), 95mg cholesterol, 400mg sodium, 26g carbohydrate (21g sugars, 1g fiber), 35g protein Diabetic Exchanges:2 starch, 5 lean meat, 1/2 fat
Reviews for Chipotle-Marmalade Chicken
"It was delicious! I didn't read the recipe good before I started cooking supper; no time to use the crock pot so I cooked it in a skillet & it turned out really good. Even my picky husband that doesn't like chicken too much said that the recipe was a keeper! I did double the sauce recipe since I used a skillet tho. I will make this again."
"I made this recipe several times several years ago and my husband and I both loved it. Then my dad moved in with us, and I couldn't make spicy dishes. I have missed this dish and came looking for the recipe today. I used apricot preserves instead of marmalade and a little more salt. I like to cook this stove top as much if not more than in the crock pot so the chicken does not overcook."
"Made recipe exactly as written. My family all agreed, it was okay but nothing we'd go out of our way to eat. It did have a nice little kick and you could pick up the taste of the orange, but somehow it still wasn't really flavorful."
"Our family really liked this. I will need to find another recipe that calls for the peppers in adobe sauce as the recipe calls for such a small around and it was the most costly item of the ingredients. I cut the chili powder down based on the reviews and ours still had a kick to it."
"Ok, kind of bland. Probably wouldn't make it again."
"To make this even more diabetic friendly, try using agave instead of the honey. Honey is not good for diabetics."
"This was OK; the chicken was over 200 degrees after 3 hours...I should have checked it sooner. I was a little disappointed with the flavor...just wasn't what I was expecting."
"I had to leave out the peppers, because my husband doesn't like spicy food, but it was still wonderful."
"Really a 4 1/2 star recipe. Do be VERY careful about the time you leave the chicken in... It really only took 3 1/2 hours on low in my crockpot."
"Chipotle peppers are found in the Mexican food section of your grocery store. They are in a can. This recipe is wonderful! A perfect blend of sweet and spicy."
"I didn't like the flavors. I love anything chipotle, but this just didn't deliver."
"I cant find the chipotle pepper in adobo sauce, looked everywhere."
"this was a little spicier than i thought it would be, but i love the kick, my family loved it too even my 21/2 year old asked for more!!!"
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.