Hot, spicy sweet and ohh soo good. The combination of Chipotle peppers and cola make chicken and shrimps the star of this meal. The secret is to braise the chicken in cola and chipotles w/ adobo. You then reduce the sauce, add shrimp and serve ! This is not authentic Mexican food, but any lover of Mexican food would love this dish. You will need a good margarita to wash this down, so get extra tequila and limes.
Ingredients:
(serves 2)
- 4 Chicken Thighs
- 1/2 cup AP Flour
- 3 tbsp Olive Oil
- 20oz bottle Cola
- 2 shots Tequila
- 1/2 Yellow Onion diced
- 5 cloves Garlic minced
- 1 small can Chipotle Peppers in Adobo Sauce
- 3/4lb peeled deveined shrimp
- 2tbsp Brown Sugar
Preheat oven to 300. Preheat large skillet to med high heat. Remove skin from chicken thighs and save. Salt and pepper chicken then roll in flour. Place chicken in skillet w/ olive oil. Lightly sear chicken and remove chicken. Puree chipotles in adobo in food processor. Place chicken skin in skillet then set chicken thighs on top of skin pieces. Top with pureed chipotle sauce. Add onion, garlic, and soda. Cover skillet with heavy foil. Place in oven and cook for 1hr 40 minutes. Remove chicken from skillet and keep warm. Remove chicken skin and fat. Add brown sugar & Tequila to remaining liquid and set on stove top. Bring liquid to a simmer and reduce for 5 minutes. Place shrimp into liquid for 3 minutes till shrimp is cooked. Plate & serve.
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