Chicken Bites with Chipotle Dipping Sauce
  • 10-12 chipotles (dried jalapeño peppers)
  • 2 tablespoons raw cane sugar (1 small piloncillo cone)
  • 3-5 cloves garlic, preferably roasted
  • 1/4 cup cilantro, stems removed and roughly chopped + more for garnish
  • 1/4 cup yellow onion, diced
  • 16 ounces (2 boxes) Saffron Road's Chicken Bites
  • fresh mixed greens (optional)
  1. Chipotles are not necessarily hot to the touch, but once you get them cooking, you might notice the heat- especially when you begin to blend them. Be cautious and have plenty of ventilation when cooking them.
  2. Place the chipotles in a bowl of cool water with something heavy (like a plate) for about 20 minutes. Rinse and discard the water.
  3. In a medium size saucepan, add the soaked chipotles and sugar to about 2 cups of water. If using fresh garlic, add those to the water. If using roasted, save them for later.
  4. Cook over medium heat for about 20 minutes, covered. Be sure the sugar has completely dissolved. If it hasn’t, stir with a spoon to break it up and cook for just a few more minutes.
  5. Remove from heat but do not discard the water. Remove the chipotles and garlic from water. Once cooled, remove the stems from the chipotles (and seeds, if desired, but not necessary) and the skins from the garlic if you cooked them with the skin on.
  6. To a blender or food processor, add the chipotle, garlic, cilantro and onion. If using a hand blender to combine the ingredients, place all of the items in a deep enough bowl that they won’t end up all over you once you begin to blend. Blend until smooth, or until at least there are no chunks of pepper left.
  7. Pour the chipotle sauce in a serving bowl.
  8. Heat the chicken bites according to package instructions. On a serving platter or plate, place the washed fresh greens and the cooked chicken bites on top. Garnish with additonal cilantro (optional) and serve alongside the chipotle sauce for easy dipping.
Recipe by Saffron Road Food at