Chipotle Chicken Skillet Casserole

by Linda Hannah
3 oil-packed sun-dried tomatoes
1/4 cup loosely-packed fresh cilantro
2 Tbsp BBQ sauce
1/8 tsp VE Chipotle Chili
1 tsp VE Chili Powder
1 tsp grated lime peel
2 lb. chicken thighs, boneless & skinless
VE Sea salt
1 lg. onion, sliced
1 sm. yellow pepper, diced

1. Pat excess oil from tomatoes then place in blender with cilantro, BBQ sauce, chipotle chili, chili powder, and lime zest. Set aside.
2. Season thighs with VE Sea salt, then brown in frying pan with a little oil. Remove from frying pan and set aside.
3. Sauté onion until soft.
4. Stir in bell pepper. Place chicken on top of vegetables in frying pan and spread thighs with tomato sauce mixture.
5. Cover and let simmer until fully cooked, about 40 min.
6. Serve with rice or couscous.