Chicken Thighs in Raspberry Chipotle Sauce
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 276.2
- Total Fat: 2.7 g
- Cholesterol: 57.3 mg
- Sodium: 61.4 mg
- Total Carbs: 50.1 g
- Dietary Fiber: 0.4 g
- Protein: 13.9 g
View full nutritional breakdown of Chicken Thighs in Raspberry Chipotle Sauce calories by ingredient
Introduction
This is a variation on the Beef Ribs in Raspberry Chipotle Sauce Recipe, shared here, which, in turn, began as a pork rib recipe.I have made all variations and wanted to have an idea of the variation in nutritional information as well. This is a variation on the Beef Ribs in Raspberry Chipotle Sauce Recipe, shared here, which, in turn, began as a pork rib recipe.
I have made all variations and wanted to have an idea of the variation in nutritional information as well.
Number of Servings: 10
Ingredients
-
2 medium onions, sliced
10 chicken thighs, skin removed
1 18-ounce jar seedless raspberry preserves
1 canned chipotle pepper in adobo sauce
1/3 cup apple cider or juice
2 tablespoons balsamic vinegar
Tips
You can vary the heat in this dish by using more or less chipotle in adobo.
It could also be made in the oven or on stove top, but times would have to be modified.
It would likely still take a few hours on low heat.
Directions
1. Place onions in a 4- to 5-quart slow cooker. Place ribs on top of onions. In a blender, combine preserves, chipotle pepper, apple cider, and vinegar. Cover and blend until smooth. Reserve 1-1/4 cups raspberry mixture for sauce; cover and chill until needed. Pour remaining raspberry mixture over ribs in cooker.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. For sauce, in a medium saucepan, bring reserved raspberry mixture to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Using tongs, transfer ribs and sliced onions to a serving dish; discard cooking liquid. Spoon some of the sauce over ribs and onions. Pass remaining sauce.
Serving Size: These chicken thighs were very large. I planned 1 thigh per serving.
Number of Servings: 10
Recipe submitted by SparkPeople user ANNE-ELIZ.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. For sauce, in a medium saucepan, bring reserved raspberry mixture to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Using tongs, transfer ribs and sliced onions to a serving dish; discard cooking liquid. Spoon some of the sauce over ribs and onions. Pass remaining sauce.
Serving Size: These chicken thighs were very large. I planned 1 thigh per serving.
Number of Servings: 10
Recipe submitted by SparkPeople user ANNE-ELIZ.