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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WifeAndMum

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2009

I'm always skeptical of such easy recipes, but wow, this one is great! I tripled the chipotles because my Thai hubby really likes things spicy hot (as do I). He absolutely loved it. He was so intently scraping away at the bottom of his bowl to get the last of the sauce that I told him "Go ahead and lick the bowl, hon...it's just us here." ;-) I served it over fettucine noodles and, for my portion, threw some canned black beans seasoned with a bit of cumin on top. Yum, yum, yum.

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Deborah B

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Jan. 28, 2009

This is a really good dish, something different. I wanted something authentic for a Mexican potluck I hosted. I cooked the chicken in a pot of a little water, then took the meat off the bones. I made the sauce and then added the meat and simmered for a bit, then I served with rice. It was delicious!

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RKipe

Cooking Level: Expert

Home Town: Chambersburg, Pennsylvania, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Jan. 17, 2009

This recipe both introduced & made my fiance a fan of chipotle! Since we're both sick I wanted a bit of spice. Too avoid extra dished I baked this cassarole style. I used skinned chicken legs, added an onion, a few cloves of garlic, mushroom (they soaked up the flavor the most!), and subbed a few tsp of chipotle powder since I had no fresh ones on hand. Thank u for sharing!

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Kerimel

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Reviewed: Jan. 3, 2009

This was a very good, authentic dish. It was a little too spicy for me, but my husband loved it! I also added mushrooms and sliced red onion to the sauce.

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JESSILYNN2

Cooking Level: Intermediate

Living In: Lincoln, Nebraska, USA

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Reviewed: Dec. 10, 2008

This is so delicious! I like to put in one whole pepper and then throw in 2 more with the seeds scraped out. The only other thing I do differently is that I use whatever chicken I have and I always remove any skin. My little guys aren't huge fans of spicy food, but they love this! They guzzle milk all through dinner, but they eat it all! :) Thanks so much for sharing!!!

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kingdink

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Reviewed: Dec. 9, 2008

Very tasty. I doubled sauce as some recommended and thought it was way too much sauce. I spritzed chicken breasts with olive oil and sprinkled with garlic powder. I cut back on chipotle peppers (used 3 for double suace recipe) and it had plenty of heat for us. Next time will try using 1 chipotle pepper. If cooking in oven, allow more time for chicken to cook. Mine took closer to an hour to brown and cook through. This would be really good browned in a frying pan and then simmer in the sauce on the stove top.

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pugmom

Cooking Level: Expert

Home Town: San Francisco, California, USA

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Reviewed: Nov. 7, 2008

great recipe with just a few ingredients. Used bonesless, skinless chicken breasts, cooked in skillet while I prepared the sauce. Used 3 chiles with the seeds scraped out - a bit of a kick, but the kids loved it. I used a half cup of evaporated skim milk & 1/2 cup of 1 % milk. Also used lowfat sour cream. Finished the chicken while simmering the sauce. Quick, easy, delicious.

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3tsmommy

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Reviewed: Nov. 4, 2008

I would give this 6 stars if I could! Totally delicious, tasted really authentic, an dit wasn't very hard at all!. Next time, I'll use boneless chicken breasts, as the best part was wrapping the chicken and sauce in warm corn tortillas...basically, no need for bone-in chicken. This could easily be my new favorite dish!

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Michael E

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 21, 2008

Yummy, this was soooo good, love the smoky heat of these peppers! I actually used 2 bone in skinless turkey thighs (they were dinner size to yield one each) as I had them out of the freezer. Roasted them in the oven and sprinkled before hand with granulated garlic and pepper. For the sauce, I cut the milk (1%) down to 3/4 cup, used the amnt called for in sour cream (low fat) and used 3 chipotle peppers (took out some of the seeds). I didn't have any bouillon, so skipped it. Added my pureed sauce right to the dish that I cooked the thighs in just towards the end of cooking and just kept coating them every few minutes while they finished baking. Next time would definitely try with boneless chicken and since I kept the sauce amnt the same, had a ton which would have been great to use with rice, so in hind sight, should have cut in half...oh well! Regardless, really enjoyed this, thanks for sharing!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Oct. 20, 2008

This is a great tasting recipe. I only substituted the milk for canned milk and used real butter. Very flavorful!

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5duckfans

Cooking Level: Expert

Living In: Eugene, Oregon, USA

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Reviewed: Oct. 14, 2008

I really liked the flavor of this chicken. I didn't like it so much by itself, but I cut it into thin strips and served it inside of a corn tortilla and it was great. I also added black refried beans, mexican rotelle tomatoes, and mexi corn (all simmered in one pot), mexican rice, lettuce, shredded mexican cheese blend, and sour cream into the tortilla. Regarding the sauce, I thought the milk made the sauce a bit too thin. Maybe next time I will try cream instead. I also used 4 small chipotle peppers instead of 2 and thought that the amount of chicken boullion made the sauce a bit too salty so I didn't added more salt to the simmering sauce. Will make again, thanks!

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J-Shep

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Sep. 21, 2008

This is delicious and really easy to make.

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becky

Cooking Level: Intermediate

Home Town: Shoreview, Minnesota, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Sep. 13, 2008

This was simple to do. The sauce was tasty. I put in 4 peppers and I didnt have any chicken bouillion so I used chipotle bouillion (about 4 small cubes). Next time I am going to use chicken breasts - my family hates skin on their chicken and when you pull off the skin, the sauce and flavor is gone. Great recipe! Thanks!

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ITSYBIT

Cooking Level: Intermediate

Home Town: Richfield, Minnesota, USA

Living In: Stone Mountain, Georgia, USA

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Reviewed: Sep. 7, 2008

This is so tasty!! I like really spicy but my husband is a spice wuss, so the perfect amount is two or three peppers with the seeds scraped out per cup of sour cream used. I also add 1/4 onion and 2-3 cloves of garlic to the blender when i blend all the ingredients together. I add frozen peas and browned chicken to the sauce and then serve over linguine. So good!

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WYUAN0401

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Reviewed: Aug. 11, 2008

This was fabulous! I served it with brown rice and roasted asparagus. I do have to agree about the lack of spice. I put 5 chilies in and think it gave it just the right amount of kick. Everyone raved about the sauce and I used Chicken leg quarters just because it is what I had on hand.

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jmvowell

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Reviewed: Aug. 2, 2008

My family enjoyed this recipe. I had to puree the sauce a second time after it cooked down a bit. It was really grainy. I use 2% milk so maybe that's why... Next time I will definitely use breasts because our family prefers white meat to dark. I think this would be really yummy served along side grilled chicken.

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Jenny

Cooking Level: Intermediate

Home Town: Palmer, Texas, USA

Living In: Waxahachie, Texas, USA

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Reviewed: Jul. 16, 2008

This is fantastic! Very spicy, and very yummy! I used boneless breasts instead of legs, and sauteed them in my skillet. I removed them to create the sauce, then added them back at the end. Delicious!

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