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Chipotle Chicken

Chopping canned tomatoes can be a messy job, but not when you do it this way: Just use kitchen shears to cut them right in the can!

  • Prep:
  • Total Time:
  • Servings: 4
Chipotle Chicken

Photography: Johnny Miller

Source: Everyday Food, March 2013


  • 4 pounds bone-in, skin-on chicken breast halves (about 2 3/4 pounds)
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, thinly sliced
  • 4 cloves garlic, coarsely chopped
  • 1 1/2 teaspoons ground cumin
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 can (28 ounces) whole peeled tomatoes, coarsely chopped
  • Cooked rice, for serving


  1. Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over medium-high. In batches, if necessary, cook chicken skin side down until browned, about 7 minutes. Transfer to plate.

  2. Reduce heat to medium. Add onion and saute until soft and translucent, about 5 minutes, scraping up any browned bits from pot. Add 2 tablespoons water.

  3. Add garlic, cumin, and chipotle; cook until garlic is soft and fragrant, about 2 minutes. Add tomatoes, season, and bring to a simmer; cook 5 minutes, breaking tomatoes down with a wooden spoon. Return chicken and any accumulated juices to pot; bring to a simmer, cover, and cook until chicken is cooked through, about 15 minutes. Serve over rice.

Reviews (2)

  • packgirl 19 Apr, 2013

    Quite spicy, make sure you can handle the peppers.
    It was just ok, very easy and quick dish to make.

  • Emilee 17 Apr, 2013

    How do I add this to my ZipList?! Help!

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