By Kipp Rix
Few things pair as well as the flavors of smoke and chili, and this is best demonstrated in the marriage of Chipotle chili (smoked jalapenos) and Adobo sauce mixed together. Chipotle (which comes from the Nahuatl word chilpoctli meaning "smoked chili pepper") imparts a relatively mild but earthy spiciness and heat to many dishes. This combination is the basis for many a Mexican meal and here adds the distinctive flavors of the southwest to the chicken. In this recipe I use 1 whole pepper and then 3 tablespoons of the Adobo sauce that the peppers are packed in. If you cannot locate these peppers in the Hispanic section of your local market, I have included a substitute. Though not exact, it will afford a close flavor to the real deal.
This recipe was developed after talking with a friend from New Jersey who had stated that she was really craving some Pollo Guisado. I had heard of the dish but was not sure of the specific ingredients needed. I researched a basic recipe, then added the Fire House Cuisine touch to bring it in line with the authentic flavors of the southwest. Two nights later, I cooked my first family test batch, and it was voted awesome; on my next tour at the department, I once again cooked the meal for my fellow members at the fire department, this time I used the Adobo substitute, and it also was loved by all.
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