Tasty Tuesday - Southwest Chipotle Chicken

 We all have those days when a craving hits, and you have to find a way to satisfy it. Yesterday afternoon was one of those where I was craving something with a barbecue flavor but with lots of veggies added. We'd picked up fresh bell peppers and baby Portobello mushrooms at Costco and they were calling my name. So I grabbed some of our Costco chicken and all the veggies and sauce fixings I could find and came up with a sort of east meets west type of chicken that my Nature Guy raved about!

This dish has a nice smoky barbecue flavor due to the Chipotle chilies but isn't too sweet. If you don't have the sweet chili sauce try apricot or peach jam, but I think it really adds to the flavor. You can find it in most Asian food sections of your grocery store. So because I love you, I will share!

SOUTHWEST CHIPOTLE CHICKEN AND RICE
1 1/2 lbs, boneless skinless chicken thighs or breast, cubed
2 bell peppers, any color, chopped
1 onion, chopped
1 stalk of celery, sliced
2 cups sliced fresh mushrooms
6 cloves garlic, crushed
2- 4 chipotle chilies in adobo, diced
1/2 a fresh orange, peeled and diced
8 oz. tomato sauce
1/4 cup sweet chili dipping sauce, I used Mae Ploy
1 t. ginger
1/2 t. horseradish
1 t. salt or less depending on your taste

Heat 2 tablespoons of olive oil in a dutch oven or cast iron skillet over medium heat. Add chicken, ginger and garlic and cook for 5 minutes. Add veggies and saute until veggies start to soften, sprinkling with salt to help the process. Add the rest of the ingredients and cook just until veggies are crisp tender, about 10 minutes. Serve over cooked rice. Yield, 4 - 6 servings. Bon appetite!