This is the best meal that I have made in a long time. I discovered two new favorites. The Chipotle Mayo Chicken based on the recipe from The Homesick Texan and Roasted Jalapeno Rajas are going to become part of our regular menu rotation.
Chipotle Mayo Chicken, Adapted from The Homesick Texan
•4-6 bone in, skin on chicken thighs (or a package of drumsticks)
•1/2 cup mayonnaise
•1 Tablespoon lime juice
•A handful of chopped cilantro
•2 canned chipotle chilies in adobo sauce, finely chopped (freeze the rest individually in ice cube trays. When you need a few chilies you can just chop up as many as you need, don’t bother to thaw them)
•About 1/4 to 1/2 teaspoon cumin
•About 1/4 to 1/2 teaspoon cayenne pepper
•Salt and pepper, to taste.
Preheat oven to 375. Mix together the mayo, lime juice, cilantro, chipotles, cumin, cayenne pepper, salt, and pepper in a large mixing bowl. Add chicken and toss to coat thoroughly. Place chicken pieces in a baking dish. Top with any leftover mayo mixture. Bake for about one hour, until the chicken juices run clear.
For the Rajas:
•1 Tablespoon olive oil
•1 large yellow onion, halved and sliced into 1/2 inch thick slices
•1/2 cup roasted poblanos, jalapenos, or other pepper of your choice, sliced.
•Salt and pepper to taste
•1/2 cup sour cream
Heat the oil in a large nonstick skillet over medium high heat. Add the onions and cook, stirring occasionally until they become partially caramelized, about 15-20 minutes. Add the jalapenos, salt, and pepper. Stir to combine. Add the sour cream and heat through. Serve with hot flour or corn tortillas.