Cimeara (cimeara) wrote,

WW Update; Canadian Chipotle Chicken

I'm down 20 pounds in four months. Slow, not at all steady (plateaus, then drops), but a good liveable pace if I can sustain it. I do the daily tracking of foods, and the online tools have the lookups to make it easy, and the even better tool of a "recipe builder" that lets me enter all the ingredients and divide by number of servings so I don't have to guesstimate. And so that's where most of my recipe writing has gone, sorry, folks! But this one is recent and worth sharing, a nice combination of bright and smoky flavors:

Canadian Chipotle Chicken

2 pounds boneless, skinless chicken thighs, cut into chunks
1/2 teaspoon ground cumin
1/2 teaspoon ancho chili powder
1/2 teaspoon orange peel, fresh or dried
1/2 of 8 oz. can of chipotle peppers, mashed/diced
8 oz. Canadian bacon, diced
3 - 14.5 oz. cans diced fire-roasted tomatoes, or same of fresh tomatoes
1 bunch scallions, diced
2 teaspoons olive oil
salt & pepper
1 box whole grain pasta

Preheat oven to 350 degrees Fahrenheit. Cover a rimmed baking sheet with foil. Mix the cumin, chili powder, and orange peel together and rub into the chicken. Spread the chicken out on the pan, cover with chipotle peppers and then the bacon. Roast for 30 to 40 minutes till chicken is cooked. Meanwhile, cook the pasta in a large pot, following the package directions. While pasta is draining, heat olive oil in the bottom of the same cooking pot and saute scallions till translucent and limp. Stir in the diced tomatoes, and then the chicken-chipotle-bacon mix, adding salt & pepper if you insist. Serve over pasta, 8 servings at 8 points per serving.
Tags: recipe

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