So fast and so easy to make, this is a must try recipe your family will enjoy year round. Like so many of you that have probably had this happen, I set out to make one dish, and ended up with quite different. Our Long Grove store Assistant Manager Melanie came up with pulled chicken recipe for us to use to feature our Chocolate Balsamic Vinegars during Chocolate Fest (Chipotle Dark Chocolate Southwest Chicken Salad). Melanie seasoned chicken breasts with our Fajita Seasoning, and browned them on both sides in a pan coated with our Chipotle Oil. Then she added 3 cups of chicken stock, covered the pan and poached the chicken until done and used a fork to “pull” the meat into shredded pieces. I liked Melanie’s Chicken dish so much, I planned on making it for dinner. Unfortunately, I ran short of time, only had some Chicken thighs, and only had a sample of a new Agrumato style Jalapeno oil, no Chipotle.
The recipe below is the result. The chicken looked so good and had such a great aroma, I didn’t have the heart to poach it, choosing instead to finish it in the oven, and serve it in whole pieces. It took me a little over 30 minutes to make, and the result was such that this will become a family staple whenever we need to put a quick tasty dinner on the table. Give it a try. There are so many possible variations to this dish that I won’t even attempt to put them all down. I suggest you try the basic recipe first, and if you like the result, start experimenting from there.
2 Lbs (5 or 6 pieces) of Bone In Chicken thighs. Remove skin and excess fat.
2 TBSP Olive Tap Jalapeno or Chipotle Olive Oil,
2 TBSP Olive Tap Fajita Seasoning, some sea salt (Pink Flake) and fresh ground black pepper.
Preheat oven to 375 degrees. Heat an ovenproof 12” pan on a medium high burner. While pan is getting hot, sprinkle the chicken on both sides with the Fajita seasoning, a scant pinch of salt per piece and ground black pepper. When ready, put the Jalapeño oil in the pan, then add the chicken.
Cook the seasoned chicken for 4 to 5 minutes per side, until well browned. Place the pan, uncovered, on a middle rack in the oven. Cook the chicken for 15 minutes, until internal temperature is at least 170 degrees.
Serve topped with some minced fresh herbs. Optionally, top with some Red Bell Pepper and Ancho Chili Jam, or pour off excess fat from the pan, deglaze with some dry white wine, add a cup of chicken stock and 1 Tbsp. arrowroot powder or corn starch, and reduce until thickened. Serve chicken topped with sauce along with some Spanish style or brown rice and some seasonal vegetables.
Don’t want to heat up the kitchen during the summer? This recipe will work on the grill outdoors. Rub the chicken lightly with some olive oil then add the seasoning. Grill over direct flame until browned on both sides, then move off the flame and cook lid down over indirect heat for 20 minutes or so until completely cooked and the internal temperature is at least 170 degrees. Drizzle a bit of The Olive Tap Jalapeno or Chipotle oil on top and serve.
An Olive Tap Original by Rick, Long Grove