Uses: Le Creuset 3.75-Quart Multi-Function Pan with Grill Lid
1 (8-oz) can pineapple slices in 100% juice
1 (8-oz) can crushed pineapple in 100% juice
2 chipotles in adobo, plus 1 tsp adobo sauce, from a 7-oz can
2 cloves garlic
Juice from 1 orange
3 Tbsp apple cider vinegar
1 Tbsp olive oil
1/2 cup yellow onion, chopped
1 tsp salt
1/2 tsp ground cumin
1/4 tsp black pepper
1 tsp dried oregano
3/4 Tbsp chili powder
6 bone-in, skin-on chicken thighs
Salt and fresh pepper, to taste
1 tsp canola oil
8 flour tortillas
1/4 cup chopped cilantro
1 lime, sliced in wedges
Preheat the oven to 325°F.
Drain the juice from the pineapple slices and add to a blender or food processor. Reserve the slices on paper towels to dry. Add crushed pineapple, 1 chipotle pepper (or 2 if you like it spicy!), adobo sauce, garlic, orange juice, and vinegar to the blender and purée until smooth.
Add the olive oil and onion to the Le Creuset pan over medium heat and cook until translucent, about 3 minutes. Add salt, cumin, pepper, oregano, and chili powder and cook until fragrant, about 2 minutes. Add puréed adobo mixture to the pan, stir, and cook over low heat while grilling chicken.
Preheat the grill pan over medium heat. Pat chicken dry with paper towels and season on all sides with salt and pepper. Lightly brush the grill with canola oil. Sear 3 chicken thighs on the grill pan until deep golden brown with grill marks showing on both sides, about 4 minutes per side. Transfer the chicken to the pan with adobo sauce. Repeat with the remaining 3 thighs and pour off any excess fat from grill pan. Bring chicken with sauce to a rapid simmer, cover with grill pan lid, cook in the oven for 45 minutes.
Remove from the oven and remove the grill pan lid. Wipe it dry and preheat the grill pan over medium heat. Lightly brush the grill pan with canola oil and grill the pineapple rings until nicely colored with grill marks on both sides, about 2 minutes per side. Roughly chop grilled pineapple. Briefly grill tortillas on each side to warm.
Serve chicken thighs whole or shredded, garnished with grilled pineapple, cilantro, and lime, alongside warm tortillas.
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