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.
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.