A Colorful Plate with a Fiery Bite

As some of you may know, I am a MAJOR fan of spicy food! I’m that crazy one who stacks a spoon wasabi onto each piece of sushi, and uses crushed red pepper flakes in nearly everything! My new favorite spice: chipotles en adobo. I regularly have a can of these stocked in my pantry or fridge. When I invited several friends over this past week for dinner, I found the perfect way to showcase these smoky favorites of mine: Ancho Chicken Thighs with Chipotle Peach Salsa. (Note: this photo was taken with my new lighting set! SO happy to not have to worry about taking late-night photos anymore!!!)
Being from Georgia, you can see why I LOVE this salsa! But really, this is a fantastic topping for any grilled food. It’s the perfect balance of sweet with heat. I used a combination of white and yellow peaches (to add color). The chipotle peppers pair perfectly with the fruit, and a touch of ginger gives it the finishing touch! Coating the chicken in chili powder was optional, but it made for one fantastic meal! Be sure to have plenty of chips on hand for the leftover salsa – it’s truly addictive, and you’ll be licking the bowl clean (not that we did…ahem). Click HERE to learn how to make this fun, spicy entrée!
I wanted my musical pairing to the reflect the firey, colorful aspects of this dish. That led me to one of my favorites YouTube recordings: Danzón No.2, by Arturo Márquez. The personalities of this work, as well as the overall spirit pair beautifully with the fresh, bright flavors of this dish. The particular recording I am referring to is by the world-renowned Venezuela Youth Orchestra. While this work is a definite showstopper, it’s this ensemble that sends this piece over the top. I hope you enjoy!