Chipotle Chicken

53 Ratings
  • 5 7
  • 4 11
  • 3 15
  • 2 18
  • 1 2

Chipotle in adobo has a smoky spiciness that makes this simple, simmered chicken dish shine.

Everyday Food, May 2013

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
20 mins
total:
40 mins
Servings:
4
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

Cook's Notes

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!

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Reviews (3)

53 Ratings
  • 5 7
  • 4 11
  • 3 15
  • 2 18
  • 1 2
Martha Stewart Member
05/08/2019
I make this often and it is a crowd favorite. I add green, red, yellow and orange peppers to the mix. I make it different with adding additional water and adding uncooked rice and let the flavors meld while the rice cooks. I also use thighs as well. This is such an easy dish to make! Very adaptable to make it your own.
Martha Stewart Member
04/19/2013
Quite spicy, make sure you can handle the peppers. It was just ok, very easy and quick dish to make.
Martha Stewart Member
04/17/2013
How do I add this to my ZipList?! Help!
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