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READY IN 55 mins

Chicken with Chipotle

Read Reviews (229)

"This is my sister-in-law's recipe for a different swing on chicken. It is very good, and is a true Mexican chicken recipe. Serve it with rice and salad, and don't forget the warmed corn tortillas!" — GUERAGUERRERO

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Original recipe makes 8 servings Change Servings

8 chicken leg quarters
1 1/2 cups milk
1 cup sour cream
2 chipotle peppers in adobo sauce

2 tablespoons chicken bouillon granules
1 tablespoon margarine
salt to taste

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Directions

Preheat oven to 375 degrees F (190 degrees C).
Roast the chicken legs in the preheated oven until the skin is crispy, and the meat is cooked through, 30 to 40 minutes.
While the chicken is roasting, puree the milk, sour cream, chipotle peppers, and chicken bouillon granules in a blender until smooth. Melt the margarine in a large pan over medium heat. Pour in the chipotle puree, bring to a simmer, reduce heat to low, and season with salt to taste. Add the cooked chicken legs, and simmer for about 10 minutes, until chicken has taken on the flavor of the sauce.

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PREP 5 mins
COOK 50 mins
READY IN 55 mins

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Reviews More Reviews

Most Helpful Positive Review

Sep 27, 2007

DO NOT DO WHAT I DID! I bought a small 7 oz can of Chipotle Peppers in Adobo sauce. When I opened the can, the peppers were chopped. The back of the can said "Serving size 3 peppers in adobo sauce". I thought "I like spicy - what's one more pepper". My sauce came out RED, not a creamy sauce like I saw in the picture. Then I pulled the can out of the trash and read further "6 servings". That means I had the equivalent of 18 peppers!! Whoo! Talk about spicy! I was able to take 1/9th and add some milk and sour cream, and it came out pretty good! (Now I just have to fix this 8 more times to use up the rest LOL)

—Tracy

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Most Helpful Critical Review

Apr 09, 2008

This was good...as a base recipe. There is spice from the chipotle, but not a lot of DEPTH of flavor. The next time we made it, we added garlic, chopped onion, and cilantro to the sauce...and seasoned the chicken really well w/ Mexican spices. May still "tinker" with it next time I make it!

—CindyLuv

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314 Ratings

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Nov 04, 2006

Awesome recipe! I browned boneless, skinless chicken breasts and then added the sauce to finish cooking them. I used one chicken bouillion cube, lite sour cream and only one cup of milk but upped the number of chipotles to 5 for a nice "kick". Also, thickened the sauce a bit toward the end of cooking with a bit of flour and water. I would have liked leftovers but my husband, daugher and I ate every last bite. Easy, light and delicious!!

—BUBINK

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Apr 12, 2008

This was so good! I have the answer to the heat problem. Chipotle peppers don't always have the same amount of seeds in them, which is where the heat is. If you control the amount of seeds that go into your sauce, you control the amount of heat. I like to use a lot of peppers, for the flavor, so I try to get rid of most of the seeds so it's not way too spicy.

—CooperCook

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Apr 09, 2008

This recipe was simple, quick, and super tasty. I made changes according to my ingredients on hand: used lo-fat plain yogurt instead of sour cream, boneless skinless chicken breasts (about 8 halves)instead of leg quarters, extra adobo (yum), and forgot the margarine completely. Instead of roasting the chicken, I cut the breasts into 1 inch pieces and browned them on the stovetop in a bit of olive oil. From then I followed the recipe instructions & served on brown rice. Really flavorful, healthy, AND it couldn't be simpler! Thanks so much for the recipe, Guera!

—SPOTTYSCOTTIEGIRL

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May 24, 2006

The original way of this recipe is boiling the chicken but doing it in the oven is faster and taste better!! You should try it!!!

—GUERAGUERRERO

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Oct 19, 2007

This is absolutely delicious! I cook a lot of Mexican food and this is one of the best. I used chicken breasts, browned them in butter and olive oil. I added a clove of garlic to the sauce. Those chipotles are HOT! I make salsa with jalepenos and habeneros and this was really hot. I was surprised and pleased. I cut the recipe down to 2 servings and wish I had made more!

—lunch lady

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Apr 07, 2008

I don't know how anyone could say this recipe has no flavor........this is a fantastic recipe. I will definately be making this again!

—Robin H

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Nutrition

Calories
362 kcal
18%

Carbohydrates
3.9 g
1%

Cholesterol
119 mg
40%

Fat
23.6 g
36%

Fiber
0.1 g
< 1%

Protein
31.7 g
63%

Sodium
589 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken with Chipotle

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 362
Calories from Fat: 212

% Daily Value *
Total Fat 23.6g 36 %
Saturated Fat 8.8g 44 %
Cholesterol 119mg 40 %
Sodium 589mg 24 %
** Potassium 367mg 10 %
Total Carbohydrates 3.9g 1 %
Dietary Fiber 0.1g < 1 %
Protein 31.7g 63 %
Sugars 2.5g
** Vitamin A 10 %
** Vitamin C < 1 %
** Calcium 13 %
** Iron 15 %
** Thiamin 11 %
** Niacin 100 %
** Vitamin B6 25 %
** Magnesium 12 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.