8 chicken thighs
1 ½ cups milk
1 cup sour cream
2 chipotle peppers in adobo sauce
2 chicken bouillon granules
1 Tbsp margarine
2 Tbsp Stuart’s Spices Road Kill Seasoning
Salt and pepper to taste
• Preheat oven to 375°.
• Sprinkle chicken thighs with Road Kill Seasoning and place on a roasting pan. Place in preheated oven and roast chicken until skin is crispy and chicken is cooked through, about 30-40 minutes.
• While the chicken is roasting, puree the milk, sour cream, chipotle peppers and chicken bouillon granules in a blender until smooth.
• Melt the margarine in a large pan over medium heat. Pour in puree, bring to a simmer, reduce heat to low and season with salt and pepper to taste.
• Add the cooked chicken thighs to the pan, and simmer for about 10 minutes, until chicken has taken on the flavor of the sauce.