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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chipotle Salsa Baked Chicken   
    Categories: Poultry, Vegetables, Chilies, Cheese, Citrus   
         Yield: 3 Servings   
       
        15 oz Can fire roasted tomatoes *   
       1/4 c  Chopped red onion   
         1 cl Garlic; chopped   
       1/2 c  Packed, chopped fresh   
              - cilantro   
         2    Chipotles in adobo   
              +=PLUS=+   
         1 ts Adobo sauce; to taste   
         1 ts Lime juice   
         1 ts Salt   
     1 1/2 lb Chicken thighs; boned,   
              - skinned, trimmed, in 3"   
              - wide pieces   
         4 oz Grated or sliced Monterey   
              - jack cheese **   
       
     * or canned whole or crushed tomatoes if fire roasted are   
     not available (Red Gold diced w/chilies is what I used)   
        
     ** I used Pepper Jack   
        
     Place tomatoes, onion, garlic, cilantro, chipotle peppers   
     and adobo, lime juice and salt in a blender or food   
     processor. Pulse a few times so there are no more large   
     chunks of anything, but not so much so that the salsa is   
     completely smooth.   
        
     Preheat the oven to 350øF/175øC. Place the chicken pieces   
     in a casserole dish, just large enough to fit them all in   
     a single layer (about 8x10-inches). Spread the chipotle   
     salsa over the chicken pieces, turning the chicken pieces   
     to coat them all over with the salsa.   
        
     Cover with aluminum foil and bake for 25 minutes (30   
     minutes for thighs). Remove the foil, and sprinkle or   
     layer the cheese over the chicken. Bake uncovered for 10   
     minutes more.   
        
     Serve over rice, pasta, or with tortillas on the side,   
     along with chopped avocado, more cilantro, crema fresca or   
     sour cream.   
        
     Variation: This is a bake-in-the-oven recipe. You could   
     easily adapt the recipe to the stovetop this way: sear the   
     chicken pieces first in a little olive oil, remove the   
     chicken, add the onions to the pan, cook them till soft,   
     add the garlic and chilies, cook a little longer, add the   
     tomatoes, lime juice, cilantro, and salt, then add the   
     chicken, coat the chicken with the sauce, bring to a low   
     simmer, cover, cook for 25 minutes, sprinkle with cheese,   
     cover and cook for a few more minutes until the cheese is   
     melted.   
        
     Yield: Serves 6. (YEAH, Right!)   
        
     From: http://www.simplyrecipes.com   
        
     Uncle Dirty Dave's Kitchen   
       
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