Reviewed: Oct. 31, 2009

This is a amazing and really simple! I modified the recipe a little by just pouring the sauce ingredients over the legs and returning them to the oven for about 15 minutes.( One less pan to wash) I also added a little flour to thicken slightly. I omitted the margarine. I served it over basmati rice. I imagine it would be great with noodles as well. Big hit with my husband.

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Cookie Queen

Cooking Level: Expert

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Reviewed: Oct. 14, 2009

I cooked this for dinner the other night. It wasn't a big hit with my husband but I totally loved it! I didn't have chicken bullion cubes so once the chicken got done roasting in the oven I put all the juices from my pan into the sauce mix. I cooked it white rice and a side salad.

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Landa Keel

Cooking Level: Intermediate

Living In: Reidsville, North Carolina, USA

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Reviewed: Oct. 14, 2009

This turned out okay - the sauce curdled in the pan, giving it a slightly gross texture. We liked the heat and flavor, but overall it was a bit rich for our taste.

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MissFern

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Reviewed: Sep. 7, 2009

Absolutely one of the best meals I have ever made given the simplicity. I even took a shortcut and skipped the blender. I just crushed the peppers coarsely with a wooden spoon while making the sauce. All my three boys gobbled this up and reqested it for lunch the next day. Simply OUTSTANDING!!!!

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TMARKLE

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Fremont, California, USA

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Reviewed: Aug. 27, 2009

I had a 1/2 can of chiptole peppers left over from a salsa my husband made. I found this recipe to use it up. It was very easy and very good. I used BLSL Chick. breasts and cooked in pan with olive oil and some garlic. Then added the sauce to pan to cook with chicken. I did thicken up the sauce a bit. I served with mexican rice and beans. Will definitly make again. It had the right amount of 'kick' to it. We like things spicy.

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Brigette aka Wine Snob

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

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Reviewed: Aug. 13, 2009

My family loved the sauce. Made adjustments according to our taste. This is a keeper. I used low-fat sour cream to cut some calories.

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Magda714

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Reviewed: Aug. 4, 2009

delicious! i used butter instead of margarine, but that's the only change i made. you can control the heat of this dish by taking out the seeds of the chipotles - that's what makes it spicy. i like making it pretty spicy, and i eat it with rice so i can drizzle some of the sauce over the rice.

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KR

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Bakersfield, California, USA

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Reviewed: Aug. 2, 2009

Ok...The sauce is AMAZING! Yes you should definitely do a cornstarch slurry to thicken it. But it works great. I over cooked my chicken so it just fell off the bone, but I would make the sauce by it self for seafood dish or pork also. And this would also be great for nachos (It has the same consistency once you add the cornstarch slurry). Just add some cheese as desired. Great versatile sauce!

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COZY CUISINE

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Spring, Texas, USA

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Reviewed: Jul. 23, 2009

EXCELLENT recipe. I only made a few minor modifications. I baked for an hour and simmered for 20 minutes or so in the chipolte sauce. I also doubled the sauce so there was plenty to pour over rice. Just personal preferences - I like meat falling off the bone when serving over rice.

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KROB1

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Reviewed: Jun. 15, 2009

I cooked this for my mexican husband and his family. They loved it. The sauce was absolutely delicious and this is coming from someone who doesn't even like chipotle peppers! We served the chicken over rice and poured the extra sauce on top. Fantastic! Thanks for a great recipe.

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SBermudez

Cooking Level: Beginning

Home Town: Covington, Kentucky, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Jun. 8, 2009

Not really sure what happened. Had boneless chicken breast, cooked them up first, added sauce. The sour cream seemed to separate, didn't add much flavor to chicken even after letting it simmer for about 15 min or more. Looked nothing like the yummy pic of SunnyByrd. Sorry, wont be trying this again....

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thrasher'swife

Cooking Level: Intermediate

Living In: Rancho Santa Margarita, California, USA

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Reviewed: Jun. 5, 2009

It was real good :)

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Frida Loves

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Reviewed: Jun. 2, 2009

This was good, but not something I would probably make again. Too saucy I guess, although the sauce was good. I don't know, just didn't live up to my expectations.

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HARTMR

Cooking Level: Intermediate

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Reviewed: May 9, 2009

did not care for this. it wasn't bad but it wasn't good either

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RAMSEES

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Reviewed: May 3, 2009

Wow! Fast, easy and tastes fantastic... This doesn't need modifications unless you want to alter the number of peppers to raise/lower the heat. Only used 1 chipotle pepper and several tablespoons of adobo sauce because husband prefers blander food and it was perfect for him. Served over rice.

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Toasty Mama

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Reviewed: Mar. 31, 2009

LOVE IT has Great Flavor and is Not spicy at all for those who dont eat spicy stuff.

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Hazel227

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Reviewed: Mar. 25, 2009

This sauce is so good! I sauteed chicken breasts with olive oil and added to the sauce. I bet the sauce would be good on fish as well. Thanks for a great recipe!

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Music City Girl

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Mar. 14, 2009

This recipe is the best...we all loved it. Just the right amount of heat. I used boneless skinless chicken thighs and browned them in a large fry pan. Set them aside and put the puree in the same pan. Picked up the flavor from the browning of the chicken. Added the chicken back and let it simmer for about 15 min. The sauce in absolutely incredible!!! Will make this often.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Mar. 13, 2009

H says "Great!" We really liked this. I followed the recipe exactly, and then pulled back on the bouillion at the last minute - used about half - and am glad I did, it would have been a little too salty for me. I also had to roast my chicken about 20 minutes longer than stated, but I had a BUNCH that I was cooking for another meal - with fewer it might be shorter. I'd like to make this again using sliced chicken breast for easier handling. Thanks for the recipe!!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Feb. 19, 2009

Very good, but I found it hard to make my cheap blender want to chop the peppers up very well. I ended up chopping them by hand. Still, not the recipe that's bad...my blender!

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