Creamy Chipotle Chicken Thighs with Sauteed Squash Recipe

Bring a pot of water to a boil with 1 quarter piece onion and 1 tablespoon bouillon. Add chicken and boil until chicken is no longer pink in the center and juices run clear 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken and set aside on a plate. Reserve 1 cup cooking water.

Combine Mexican crema chipotle peppers reserved 1 cup cooking water 2 tomatoes 1 quarter onion 1 garlic clove and remaining 1 tablespoon bouillon in a food processor. Blend sauce well until smooth.

Transfer sauce to a frying pan and add chicken thighs. Bring to a simmer and let cook for 20 minutes.

Meanwhile heat 1 tablespoon butter over medium heat in a skillet. Add 1 quarter onion and remaining garlic clove. Cook and stir until softened 3 to 4 minutes. Add bell pepper and cook and stir until softened about 3 minutes. Stir in squash. Season with salt and pepper and saute until squash is cooked through and tender about 5 minutes.

Slice remaining tomato. Heat remaining tablespoon butter in a skillet over medium heat. Add tomato and remaining 1 quarter onion. Cook and stir until softened 3 to 4 minutes. Place on top of chicken mixture and serve with squash.