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Caramelized Chicken with Chipotle Tomato Sauce

this sauce has hhhheeeeeaaaatttttttt!
Use less peppers if you aren’t a fan of spicy!
And don’t be fooled by the first bite – it gets hotter and hotter as you go!!!
But isn’t it pretty??

1 pound chicken tenderloins
1 tablespoon vegetable oil
salt & pepper to taste
5 Roma tomatoes
4 chipotle peppers from a can of chipotle peppers in adobe sauce
1/2 cup mayo
pinch of sea salt

For the chicken: pat the chicken completely dry with paper towels.  Season both sides with salt & peppers.  Heat the oil in a large skillet over medium-high heat.  Once the oil is hot, add the chicken and just let it sit and cook until it is golden.  Flip and cook until the other side is golden – add more vegetable oil if necessary when flipping.

For the sauce: combine all ingredients in a food processor and puree.  Store covered in the refrigerator until ready to serve.

To serve: spoon the sauce over the chicken

*I did serve the sauce chilled from the fridge – I had not made it that much earlier from making my chicken to let it get too cold but I am always scared about heating up mayo so I just let the heat from the chicken and pasta warm the sauce.
*I served this on top of angel hair pasta



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THIS RECIPE PROUDLY LINKED TO: Couponing And Cooking, Jam’s Corner, Addicted To Recipes, Love Bakes Good Cakes, White Lights On Wednesdays, The NY Melrose Family, Eat At Home, DJ’s Sugar Shack, 5 Days 5 Ways, Sunflower Supper Club, Simple Living With Diane Balch, Blissful & Domestic, Gooseberry Patch


  1. That sauce is such a great colour. I found this via Simple Living with Diane Balch. I linked in a spicy and crunchy coleslaw. Cheers.

  2. @Jamie ~ yeah, I didn’t even bother giving Princess P any of the sauce! She got plain chicken and buttered noodles for dinner that night!!!

    Thanks for the follow on both!! I am already a follower of yours ~ love your recipes!

    Have a great weekend!

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