Raspberries give chipotle chicken a twist.
This sweet-spicy chicken dish is easier to make than it looks.
Instructions
1. Mix the 1 cup raspberries, 1 cup red jalapeño peppers, 1 tablespoon of dried garlic and 1 tablespoon chipotle peppers in a blender until blended thoroughly.
2. In a pot on the stove over medium heat, mix the 1 cup sugar, 1 cup water, 1 cup cider vinegar, 1 cup raspberry puree, 1 cup raspberry puree, 1 cup modified cornstarch, 1 teaspoon salt, 1 tablespoon white vinegar together and bring to a slight boil.
3. Once it starts to boil, add the mixture from the blender. Turn down to simmer and cover for five minutes.
4. Take 6 boneless pieces of chicken. Take a fork and poke holes in the chicken on both sides. Put in a 13-by-9 dish and add sauce. Cover with aluminum foil and refrigerate for two hours.
5. Preheat oven to 375 degrees Fahrenheit. Place entire container in the oven for 30 minutes and bake.
You can also grill the chicken for the last five minutes.
Tags: five minutes, raspberry puree