Sautéed Squash Accompanied by Creamy Chipotle Chicken Thighs

Ingredients 0/11

Step 1

Bring a pot of water to a boil with a quartered onion and a tablespoon of bouillon. Add the chicken thighs and let them cook until they’re no longer pink in the middle and the juices run clear, about 30 to 40 minutes. If you have a meat thermometer, it should read 165°F near the bone. Once done, take the chicken out and set it aside, but don’t toss the cooking water—reserve a cup of it for the sauce.

Step 2

Blend together Mexican crema, chipotle peppers, the reserved cooking water, two tomatoes, another quarter onion, a garlic clove, and the remaining tablespoon of bouillon until you get a smooth sauce. Pour this sauce into a frying pan, add the chicken thighs back in, and let everything simmer gently for about 20 minutes so the flavors come together.

Step 3

While the chicken is simmering, melt a tablespoon of butter in a skillet over medium heat. Toss in a quarter onion and the remaining garlic clove, cooking until they soften, about 3 to 4 minutes. Then add the bell pepper and cook for another few minutes until tender. Stir in the squash, season with salt and pepper, and sauté everything until the squash is nicely cooked through, which should take around 5 minutes.

Step 4

For a fresh touch, slice the last tomato. Heat the last tablespoon of butter in a skillet over medium heat, add the tomato slices and the final quarter onion, and cook until they’re soft and fragrant, about 3 to 4 minutes. Spoon this over the chicken and serve alongside the sautéed squash for a comforting, flavorful meal.