Chicken Breasts in Chipotle-Pineapple Sauce (Pechugas en Salsa de Chipotle con Pina)

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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1-1/2 pounds tomatoes, cooked and peeled
1 medium onion
2 cloves garlic
4 chipotle chiles in adobo
salt and pepper to taste
2 Tbsp. vegetable oil
3 chicken breasts, boned and pounded
1 can pineapple in heavy syrup
1 cup chicken broth


Combine the tomatoes, onion, garlic, chiles and salt and pepper in a food processor and pulse until just blended.

In a large pan, saute the mixture in the oil for 4-5 minutes. Add the chicken, pineapple and chicken broth and cook uncovered, for about 40 minutes. Stir occasionally, then serve with white or spiced rice.

Yields 4-6 servings.

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