Pollo Con Chipotle Y Mayonesa

Total Time: 4 hrs 45 mins Preparation Time: 4 hrs Cook Time: 45 mins

Ingredients

• 1 1/2 cups almond meal (or more as needed. i used a combination of both almond meal and breadcrumbs with a 75/25 ratio.) or 1 1/2 cups finely ground breadcrumbs
• 6 skinless chicken thighs, pounded to 1/2-inch thickness
• 1 teaspoon lime zest
• olive oil
• 1 -2 chipotle chile in adobo (we tested the recipe using two chilies in adobo. you can add more if you desire more heat.)
• 1/2 medium onion, chopped
• 1/2 small jalapeno, seeds removed (read *note)
• 1/4 cup chopped fresh cilantro (*fresh* only!)
• 2 limes, juice of
• kosher salt
• 3/4 cup mayonnaise (or more if needed)
• 1 whole lime, cut into wedges
• fresh cilantro

Recipe

• 1 *note: add more jalapeños to taste. i reduced the amount significantly from the original recipe adding about 2 tablespoons total of fresh jalapeño and serrano chili peppers.
• 2 wet rub: in a blender, combine the chipotles with adobo sauce, onion, jalapeño, cilantro and lime juice. add a pinch of salt. blend until smooth.
• 3 transfer to a large glass mixing bowl. fold in 3/4 cup of mayonnaise. taste and adjust seasonings. if it is too spicy, add more mayonnaise.
• 4 add the chicken pieces, turn to coat, then cover the bowl and marinate in the refrigerator for 2 to 4 hours, turning occasionally.
• 5 heat the oven to 350 degrees.
• 6 place the almond meal/breadcrumbs on a large plate. stir in the lime zest then coat the chicken pieces on each side. transfer the chicken to an oiled (olive oil) roasting pan or large pie dish. {{important}}: *discard* the chipotle-mayonnaise mixture and breadcrumbs.
• 7 bake until the chicken is no longer pink, the juices run clear and the breadcrumbs are nicely brown, about 45 minutes. note: if the breadcrumbs look like they might start to burn, you can cover the pie pan with aluminum foil.
• 8 let the chicken rest in the pan 5 to 10 minutes before serving. serve with wedges of lime and garnish of fresh cilantro.
• 9 serving suggestion: the chicken thighs were transferred to a platter of converted rice (not instant) and served along with plain black beans and carrots in vinegar (cenouras em conserva) spooned over a bed of baby spinach.