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Chipotle ChickenChipotle Chicken

Chipotle Chicken

A quick and easy simmered chicken dish with a delicious spicy, smoky tomato-based sauce. Bone-in, skin-on chicken helps seal in the juices and keeps the meat extra flavorful.
Recipe source: Martha Stewart
Recipe source: Martha Stewart
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Chipotle Chicken
Chipotle Chicken
0
Servings4
Cook Time40 Minutes
Ingredients
4 bone-in, skin-on chicken breast halves (about 2 3/4 pounds)
Salt, to taste
Pepper, to taste
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 - 28-ounce can whole peeled tomatoes, coarsely chopped
Cooked rice, for serving
Directions
  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 sauté 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.
  4. Add tomatoes, season and bring to a simmer; cook 5 minutes, breaking tomatoes down with a wooden spoon.
  5. 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.
0 minutes
Prep Time
40 minutes
Cook Time
4
Servings

Directions

  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 sauté 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.
  4. Add tomatoes, season and bring to a simmer; cook 5 minutes, breaking tomatoes down with a wooden spoon.
  5. 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.