Creamy Chipotle Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Calories
724 kcal
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Course
Main Course
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Cuisine
Mexican
Creamy Chipotle Chicken
Description
This recipe starts by pureeing chipotle peppers with sour cream to create a smooth, smoky sauce. Chicken thighs are fried skin side down to render fat and develop crispness, then the excess fat is mostly removed before cooking onions and garlic to add savory depth. The chicken is returned to the pan and simmered gently in the chipotle sour cream mixture and water, allowing flavors to meld while the thighs cook through and become tender.
Finishing the dish by stirring in the remaining sour cream adds creaminess, tempering the heat while enhancing the sauce's body. The chicken is garnished with fresh cilantro, contributing a bright note. This rich and creamy preparation works well served over Mexican cilantro rice or with tortillas, suitable for a hearty dinner.
The recipe notes mention the chicken stays fresh refrigerated for up to a week, with flavors improving after resting. It also freezes well for several months when stored airtight. Additional garnishes like avocado, radishes, and shredded cabbage can be added to customize serving.
Ingredients
- 4 chipotle peppers in adobo sauce
- ½ cup sour cream
- 1 tbsp vegetable oil
- 8 chicken thighs (bone in, skin on) Trim any excess fat from the sides or back of the thighs.
- 1 onion sliced, small
- 2 garlic minced, cloves
- salt
- black pepper
- ½ cup cilantro (chopped, for garnish)
For serving
- 1 portion rice optional, Mexican cilantro (green) rice
Instructions
- In a food processor or using a hand blender, blend the chipotle peppers with half of the sour cream until smooth. Set aside.
- In a large pan, heat the oil over a medium heat until just hot. Fry the chicken thighs, skin side down for 5 minutes until the fat renders out. There is likely quite a lot of fat in the pan. You may also need to fry the chicken in two batches.
- Drain all the fat from the pan and return about 1 tbsp.Add the sliced onion and garlic and fry for 1-2 minutes until lightly browned. Return the chicken to the pan along with the blended chipotle pepper and stir well. Arrange the chicken skin side up.Stir in 250ml of water and bring to a simmer. Reduce the heat to low, cover the pan, and bubble gently for 20 minutes.Remove the lid and simmer for another 20 minutes. Stir in the remaining sour cream and heat until just beginning to bubble. Remove from the heat and season with salt and pepper.
- Serve garnished with fresh cilantro and Mexican Cilantro Rice (link in ingredients above) or plain boiled rice on the side.
Notes
- Serve with rice and either flour or corn tortillas to complement the creamy chipotle chicken.
- Cooked chicken stays fresh in the refrigerator up to one week; flavors improve after resting.
- Freeze chicken in airtight containers for 3+ months and reheat until piping hot to maintain quality.
- Add toppings such as tomatoes, avocado, onions, bell peppers, radishes, or shredded cabbage for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 724 kcal
% Daily Value*
| Calories | 724kcal | 36% |
| Carbohydrates | 10g | 3% |
| Protein | 42g | 84% |
| Fat | 54g | 83% |
| Saturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 259mg | 86% |
| Sodium | 223mg | 9% |
| Potassium | 606mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 517IU | 10% |
| Vitamin C | 7mg | 8% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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