Chipotle Braised Chicken

This dish is delicious. We don’t have chipotle powder, so I substituted with half Indian curry powder half smoked paprika. Family loved it.

• jabbott

• London

• 6/15/2021

Our family really enjoys this dish; I've made exactly as written and riffed off of the original - both very, very good for a simple weeknight dinner. I prefer stock to water; I prefer chili powder with cayenne pepper. I've also added Goya brand "adobo". We serve with yellow rice. If interested, add some diced potatoes to the braise for a change-up. Always fresh with the lime juice and cilantro.

• chefandyd

• Florida

• 11/10/2020

This recipe was a hit! It was so flavorful and smoky delicious that everyone went back for seconds. I followed the suggestion to use chicken broth instead of water which I think helped with the flavor. Next time, I am going to make this in a slow cooker so that the meat is even more tender and the delicious sauce has more time to seep into the meat. This recipe is a winner!

• Anonymous

• San Jose

• 4/7/2016

My taste buds are still singing - just tried this recipe for the first time - couldn't believe that I had all of the ingredients on hand, including chipotle Chili powder (no idea how or when it landed in my spice drawer). It's spicy for my taste, but I loved it. Made it just for myself - used a half chicken breast (boneless, skinless) and halved the rest of the recipe. To my taste, wouldn't have been enough sauce for even one more serving. Delicious - will certainly make it again.

• princeton

• Calgary, Alberta

• 1/25/2016

Amazing results for such an easy recipe. Followed the recipe but substituted chicken stock for the water, and doubled the garlic. Paired with white rice, red kidney beans and an avocado, tomato and onion salad, This is a keeper.

• nydiasena

• Concord, CA

• 5/31/2015

This dish is quick, easy and oh, so delicious!!! That smoky chipotle flavor is the "bomb"! My sauce thickened up quite nicely without either flour or cornstarch. The lime juice and cilantro added a refreshing brightness. I paired with Black Bean and Rice Salad from this site because they shared similar flavor profiles and I couldn't have been more happy with the results. Will definitely make again! Thanks for sharing. ;-)

• jan951

• Houston, TX

• 8/15/2014

I misread the ingredients and used regular chile powder, then wondered why this had "chipotle" in the title. I see it now. Mine was delicious but really lacking that rich smokiness, so don't substitute if you can help it. It seems like most braises call for the protein to be browned before the aromatics and I didn't really understand the benefit of doing it in reverse order here, but that's ok. As long as it tastes good.

• lschmidt

• Portland, OR

• 2/5/2014

I used chicken skinless breasts - worked great. And I used chicken stock instead of water, and served with basmati rice. Quick, easy and made my spice-loving husband and son happy. This is a repeat!

• gridgirl

• Vernon Hills, IL

• 2/26/2013

Wow - earthy and juicy. Who knew I could pull something together that's so exotic BUT SO SIMPLE. I used 6 chicken thighs and doubled the powder and liquid (white wine and chicken stock). Fresh lime and cilantro bring it all together!

• Anonymous

• Pittsburgh, PA

• 10/22/2011

Very happy...picky fiance approved! It's always hard to find easy weeknight recipe and trying to find something reasonably healthy. Really appreciated reviewer who tried boneless skinless chicken breast and chipotle in adobo sauce in place of chipotle chile powder! Just what I happened to have on hand. Was afraid chicken breast would be too dry, but cooking long time with low heat did the trick. Could possibly taste better with skinless thighs, but trying to keep it healthy. Non-health conscious fiance raved about this dish. Note changes: used chicken broth in place of water and a tiny dash of Knorr's chicken bullion powder. Didn't have lime on hand but a battery of vinegars. Picked a splash of white wine vinegar to give the dish some acidity without overwhelming the dish. Used only 1 chipotle chile in adobo sauce for entire recipe which added nice smokiness and a hint of spice. We normally love spicy food but are cutting back due to fiance's acid reflux. Added a bit more cilantro than called for (nearly 1/2 cup) but it didn't overwhelm. Added a couple of dashes of corn starch to thicken sauce to almost a gravy like consistency. Served over a thin layer of rice and basic green beans. Great with plenty of sauce spooned over it.

• yajinang

• San Diego

• 4/13/2011

这是不错,但不是最好的。快乐不过是趴在ldn't make again. Couldn't really taste the cilantro or lime juice much- maybe use more? Chipotle chili powder definitely gave it a punch and a little flavor, maybe add something extra- cumin? Used homemade chicken stock instead of water.

• rachk808

• 11/10/2010

This was wonderful! I used boneless skinless chicken breasts that I dredged in flour. I used chicken stock instead of water. The sauce for this dish is amazing, but I didn't think it made enough. Next time I'll add another 1/2 c of stock.

• cm3ec

• 10/5/2010

This came out really delicious! I used chicken thighs (on sale), veggie stock instead of water, and served it with basmati rice and steamed broccoli.I'm glad I persevered and found chipotle powder instead of just using chili powder, because it is a really different flavor and has a big effect on the heartiness of the dish. I made an effort to really caramelize the onions first, which I also think added a nice layer of flavor. I loved the cilantro more than I thought I would, and would probably put in a little extra next time. I also appreciate that this is on the healthier side!

• Anonymous

• Portland, ME

• 10/4/2010

Just made this for dinner for myself and a picky roommate, and we BOTH loved it. Absolutely delicious, and super easy/simple (always a fan of one-pot dishes). I substituted the chipotle chile powder (couldn't find it) with one canned chipotle chile in adobo sauce (and a little of the sauce - we like things spicy), and added a little extra cilantro. I added maybe half a tablespoon of flour to the sauce too (and didn't remove the onions near the end, just the chicken) to thicken it up - it probably would be just fine without, but I really liked the sort of spicy onion jam/chutney consistency it ended up getting. Finally, used two boneless, skinless chicken breasts in place of chicken pieces. Really, definitely try this - easy, quick, full of flavor, not so bad for, and could go great with so many things (had it with broccoli, would love to have it with spanish rice next time).

• Bedoozled

• Brooklyn, NY

• 10/3/2010

Yumm! For some reason I was just sure I was going to mess this up tonight (I was a little scatterbrained) but... I think this is a foolproof recipe! and it tastes great! -- I made it with the rice and it came together nicely

• vanessav27

• 9/23/2010