Chipotle and Maple Syrup Chicken
Made in an electric pressure cooker, this is a quick and tasty way of making chicken for tacos, burritos, quesadilla or wraps.
Servings
many
Ready In:
40 min
Calories:
healthy amount
Good For:
mexican feasts!
About this Recipe
By: Sharyn
If you have a pressure cooker you can have this cooked and served within 40 minutes. It is extremely tender and falls apart on the fork – making it great for mexican meals. It can also be made ahead and heated up before serving.
Ingredients
- 1 kg skinless boneless chicken thighs
- 100 g can of chipotles in adobo sauce (or 4 chipotles and 2 tablespoons of sauce)
- 3 Tbsp maple syrup (or honey if you prefer)
- 3 garlic cloves (or a teaspoon of garlic powder)
- 1 tsp onion powder
- 1 tsp kosher or sea salt
- 1 tsp ground cumin
- 1 lime juiced
This recipe is designed to be used in meals that combine different tastes and textures. It is perfect for tacos and burritos because it lends a pleasant base of heat and sweetness to the fresher salad elements. The chicken flavour also merges well with the more subtle taste of the soft tortilla and black beans and/or rice (if using).
I often find recipes for savoury dishes include honey instead of maple syrup – my vote is for the maple syrup. Although honey adds a pure sweetness it also gives a floral note to the food, which is great if the honey flavour is the star – but imho the floral flavour is jarring if it isn’t in keeping with the recipe. In savoury dishes I prefer the flavour of maple syrup, with its woodsy maple flavour and caramel note I think it best compliments umami flavours. But there is no rule, you cook what you like!
This recipe is for an electric pressure cooker, if you have a stove top model you need to adjust the instructions to suit.
Step by Step Instructions
Step 1
Make the paste:
- Put chipotles with adobo sauce, maple syrup, garlic, onion powder, cumin and salt into a food processor or blender and mince until forms a paste.
- Note: if you don’t have a blender then simply crush the garlic (if using fresh) and then place all ingredients (other than lime) into your pressure cooker and mix well.
- Combine chicken thighs and paste in the bowl of your electric pressure cooker, making sure to coat the chicken pieces thoroughly.
Step 2
Pressure cooker
- Lock lid and cook on high for 13 minutes with a 5 minute natural pressure release.
- After pressure is released manually open lid.
- Remove chicken and keep warm, leaving sauce in the bowl.
- Reduce sauce for 5 minutes (or until sauce takes on a richer caramelised appearance)
- Stir sauce through chicken pieces and finish with lime juice.
Try these other Mexican style recipes
Pico de gallo
Black beans
