Chipotle peppers are smoke-dried jalapeno’s; most often used in Mexican dishes and easily found throughout the Southern States. Adobo Sauce on the other hand is Spanish/Portuguese in origin, used more for flavouring rather than the preservation of slow roasted food. They add depth and smokey heat to any dish.
Chipotle Roasted Chicken
Chipotle peppers freeze really well, especially if the recipe does not call for the entire can. Generally, we tend to pulse/puree them. It adds to the heat of the dish and makes carb counting/weighing easier.
Ingredients
- 1 – 3 lb. (1361 gr) whole chicken 0 CHO
- 1 TBSP olive or avocado oil 0 CHO
- ¼ tsp. minced garlic 0 CHO
- ½ cup (60 gr) diced onion 5 CHO
- ½ cup (140 gr) ketchup 40 CHO
- 1 TBSP Dijon mustard 0 CHO
- ½ TBSP (6 gr) Splenda Brown Sugar Blend 6 CHO
- 2 TBSP (30 gr) canned chipotle pepper in adobo sauce 4 CHO
- ½ TBSP GF French’s Worcestershire Sauce 1.5 CHO
- 1 TBSP cider vinegar 0 CHO
- ½ tsp. salt 0 CHO
- ¼ tsp. pepper 0 CHO
TOTAL CHO 56.5 CHO
TOTAL SAUCE WEIGHT BEFORE COOKED 224 GRAMS
- 56.5 CHO Divided By 224 Grams = .252 CHO/GRAM
- 1 TBSP = 18 GRAMS (.252 CHO x 18 GRAMS) 4.53 CHO/TBSP
- ¼ CUP = 4 TBSP (4.53 CHO x 4) 18.14 CHO/1/4 CUP
TOTAL SAUCE WEIGHT AFTER COOKED (fat skimmed) 120 GRAMS
- ASSUME 3 TBSP REMAINS ON CHICKEN
- 56.5 TOTAL CHO – 3 TBSP= 13.59 CHO = 42.91 CHO REMAINING
- 42.91 REMAINING CHO DIVIDED BY 120 GRAMS = .357 CHO/GRAM
- 1 TBSP = 18 GRAMS (.357 X 18 GRAMS) 6.42 CHO/TBSP
- ¼ CUP – 4 TBSP (6.42 CHO x 4) 25.68 CHO/1/4 CUP
- ¼ CUP = 72 GRAMS
Instructions
- Pre heat oven to 400.
- Heat oil in a small saucepan and add diced onion. Gently sauté for 3 minutes and add minced garlic. Sauté 2 more minutes.
- Add remaining ingredients (except chicken). Stir to incorporate and gently simmer, stirring often for 5 more minutes. Remove from heat.
- Let sauce cool slightly and pulse in a mini processor until consistency of a thick paste. Spread half of the chipotle sauce over the chicken.
- Cook chicken at 400 covered for 1 hour and then baste with remainder of sauce.
- Cook another 30 – 60 minutes.
- Test to make sure it’s cooked through. Remove chicken and whisk pan sauce, keeping warm over low – medium heat.
- Carve chicken, drizzle a little sauce on the chicken and serve the remaining sauce on the side with the chicken and rice.
- *Tip: Part of a can of Chipotle peppers are also used in Beef Tacos with Chipotle Dressing.
