This recipe is perfect for a weekday dinner, although is plenty good for a Sunday as well.   And it comes with a story too... once upon a time in Mexico, I used to chaperone my older sister's outings with a boyfriend (they were in high-school, and have long gone each their own way...). In one of those outings I ended up in a kitchen with the boyfriend's aunt, a baby and another woman. She taught me how to do this recipe while complaining about married life, and how tough it was to be a housewife. She especially hated putting dry, clean dishes back on their shelves. While talking she whipped up this recipe - it was so simple I couldn't believe how good it tasted, and I've been making it ever since.

All you need is a blender, some milk, some canned chipotles, chicken (preferably thighs/legs, but works well with any cut) a baking dish and an oven. There is no need to be specific, and you can serve with mashed potatoes, rice, bread or tortillas, anything to absorb the sauce.

 Notes:

There is enough sauce to cover up to four pieces of chicken.

The amount of chipotle gives a mildly-spiced sauce.

Ingredients for two:

1/2 can chipotles en adobo

1/2 quart milk (I use homogenized, but any kind will work, even cream or evaporated milk)

salt, pepper and a pinch sugar

two thighs-drumstick pieces, bone and skin-in

Blend chipotles with milk, season with salt and pepper.

Place the chicken pieces in baking dish, cover with sauce, bake for 40-50 min at 350 F (180 C) .

Serve warm and spoon sauce over.