Chipotle Chicken Thighs with Green Enchilada Sauce

This dish features succulent chicken thighs marinated in a smoky chipotle pepper adobo, then baked in a vibrant green enchilada sauce. The combination of flavors creates a deliciously spicy and tangy profile, while the crispy edges of the chicken add a satisfying texture. Perfect for a family dinner or meal prep, this recipe balances traditional Mexican flavors with a modern twist.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 1 cup green enchilada sauce
• 2 chipotle peppers in adobo sauce, minced
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup corn, fresh or canned
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix the minced chipotle peppers, olive oil, garlic powder, onion powder, cumin, salt, and pepper to create a marinade.
3. Rub the marinade all over the chicken thighs, ensuring they are well-coated.
4. In a baking dish, spread the corn evenly on the bottom.
5. Place the marinated chicken thighs on top of the corn, skin side up.
6. Pour the green enchilada sauce over the chicken thighs, ensuring they are mostly covered.
7. Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy.
8. Remove from the oven and let rest for a few minutes before serving.
9. Garnish with fresh cilantro before serving.