Reviewed: Jun. 5, 2008

A winner!!! Everyone in the house loved it. It can be as spicy as you wish, just add more or less peppers. The sauce would also be good with shredded chicken on soft tortillas! YUM!!

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chefspecialty

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: May 19, 2008

While this might seem too hot for some people, I've found it just right for most of the people I've served it to. As good as it is on chicken (we use boneless, skinless thighs or breasts instead of leg quarters), I've tried omitting the bullion and putting it on broiled pork tenderloin or a smoked pork loin. It was FANASTIC!! The only thing it hasn't worked well on so far is broiled or grilled beef, but perhaps with the right cut smoked lightly it could work. Also, the sauce makes up well in large quantities and keeps well - I make it in quart batches. The flavors mellow into each other nicely. It doesn't stay around longer than a week, so I can't say how it would do kept longer. Mellowing it also mellows the heat a bit, so I sometimes add a tiny bit of Chipotle Tabasco or Garlic Tabasco to heat it back up.

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VICOBI

Cooking Level: Intermediate

Home Town: Lakeland, Florida, USA

Living In: Decatur, Georgia, USA

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Reviewed: May 15, 2008

The scent of the puree made me wonder how this could ever live up to most of its reviews. I hesitantly heated the puree in the sauce pan and added the pan-fried chicken breasts (I didn't have time to roast!). The sauce was too thin(even when using only 1c milk), so I dissolved 1T cornstarch into 1T milk. This thickened up the sauce, and as you can see by the 5 stars, it ended up tasting magnificent. Anyone who rates this less than 4 just doesn't like chipotles!

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Lookin2Cook4GoodLookin

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Reviewed: May 6, 2008

I browned boneless, skinless chicken breasts in oil and added to the sauce. I really liked this a lot. chipotles can be really hot but I love the smokiness of the chilis. As usual, I used fat free evaporated milk in place of the cream.

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hbschoolgirl

Cooking Level: Expert

Living In: Huntington Beach, California, USA

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Reviewed: May 6, 2008

I made this with boneless chicken breasts and it was wonderful!! This one is definitely a keeper and going in the favorites folder! I did use half half/half and half sour cream to cut down on fat. I also had to use pre-made chicken broth due to allergens. I just cut down on the milk accordingly. The hubby and kids loved this, too! Thanks for posting!

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JulieCC

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Decatur, Illinois, USA

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Reviewed: May 6, 2008

I only had chicken breasts on hand, so I browned them in oil and than put the sauce together. I used plain yogurt, and it came out a bit watery, so I added some spinach to thicken it up. Came out very good, had a nice, smoky heat.

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lillpup

Cooking Level: Intermediate

Home Town: Bloomfield, New Jersey, USA

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Reviewed: May 3, 2008

This recipe is a good start, but I had to make some changes. I used boneless chicken breasts instead of drumsticks, and I cooked them with some of the adobo sauce, and white wine. I also thought the sauce was really watery, so I used just a splash of milk, instead of the 1 1/2 cups it says to use. I also added some garlic powder. This recipe is really good served with rice.

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Jasmine

Cooking Level: Intermediate

Living In: Ithaca, New York, USA

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Reviewed: May 1, 2008

My family thought the sour cream alone makes it taste a bit flat. Instead I pureed 1/2 cup of cottage cheese, 1/2 cup sour cream, and a 1/4 cup milk instead because I think it gives it a fuller flavor. Also used chicken breasts and sliced them into strips, dipped them in the sauce, re-baked it until it started to brown a bit on the edges, then sprinkled with cilantro. I've made it a few times now and people love it, especially at the Cinco de Mayo potluck.

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Erika O.

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Reviewed: Apr. 29, 2008

Yum! Made with chicken thighs. Only change was I used butter instad of margarine.

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NJGARDENLADY

Cooking Level: Expert

Home Town: Ozone Park, New York, USA

Living In: Sayreville, New Jersey, USA

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Reviewed: Apr. 27, 2008

Super easy dish with a lot of flavor...quote from my husband: 'This is the best chicken dish EVER.' Roasted chicken separately in oven, then added to sauce at the last minute to retain crispy skin. Made sauce with half yogurt, half sour cream, and really enjoyed the tangy flavor. I found the sauce to be a little thin even when reducing the milk amount to 1 cup...I think I will reduce even further and increase the amount of sour cream. Maybe evaporated milk would solve the problem? This is definitely a good recipe to experiment with further.

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INTELLIBLONDE

Cooking Level: Intermediate

Home Town: Fredonia, New York, USA

Living In: Richmond, Virginia, USA

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Reviewed: Apr. 22, 2008

Awesome!!! I used soy based sour cream guacamole flavor due to food allergies in our family, and it was still awesome. No change in texture or off taste.

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cookhealthy

Cooking Level: Expert

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Reviewed: Apr. 21, 2008

Delicious, although 2 chipotle peppers were too spicy for my wife's taste. I added a few sprigs of fresh cilantro to the blender, along with a tablespoon of cornstarch dissolved in a tablespoon of water, and used one cup of milk. The sauce came out nice and thick--and plenty of it, too! I will make this again.

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Jon

Cooking Level: Expert

Home Town: Wilmington, Massachusetts, USA

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Reviewed: Apr. 20, 2008

This receipe is very good. I am a very picky eater and found this to be delicious. My husband loved it too. We ate it with brown rice and vegetables :-)

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Shirley Fike

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Reviewed: Apr. 17, 2008

I did not like this at all. In fact, after a couple of bites I could not finish it and ended up eating a bowl of cereal for dinner. I followed directions except seeded the chipotles and used low-fat milk and sour cream. The sauce is just strange, the flavors do not meld at all. I love chipotles but will not be making this again. Only reason for the 2 stars is because my husband said he sort-of liked it, but I think he was just being nice.

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love2cook

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2008

Fantastic recipe! I loved the flavor, and the sauce over mexican rice was divine! Even picky husband loved it. I took the seeds out of the peppers to lower the heat. I used boneless chicken breasts (all I had) and they worked out really well...browned them for a minute and then continued with the recipe as is. They finished cooking in the sauce, and stayed tender. Thanks for this easy yummy recipe!

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1smartcookie

Cooking Level: Professional

Home Town: Cleveland, Ohio, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Apr. 15, 2008

This is a good basic recipe, but I changed the following things; I used chicken breasts that I boiled in mexican seasoned chicken stock. Then I shredded the meat. I used 1/2 and 1/2 instead of milk. I added one extra pepper as we like it spicy. I added a chopped onion and 2 cans of black beans (rinsed) and let simmer until the onions softened slightly. I added garlic powder (about a Tbsp) and a tsp of paprika. Salt and pepper to taste. I added a tsp of butter to make the sauce richer. With simmering, it thickened quite nicely. I served this with mexican-style shredded cheese, shredded lettuce and flour tortillas. With the changes this made a meal in itself. I'm giving it 3 stars because I had to make the changes but it is a good basic recipe to work from.

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Vanessa L

Cooking Level: Expert

Home Town: Dothan, Alabama, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Apr. 15, 2008

Very good, this recipe kept the chicken legs moist and flavorful.I spiced the legs up with cajun red rub and started them on the charcoal grill for extra flavor.

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Dasisalles

Cooking Level: Intermediate

Home Town: Fairport, New York, USA

Living In: East Rochester, New York, USA

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Reviewed: Apr. 14, 2008

We love hot foods, the hotter the better. I used 4 peppers and that was too much heat for us, but still delicious. We will definitely make this again...but w/2 peppers like the recipe states. ;o)

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leaguecitymom

Cooking Level: Intermediate

Home Town: Grafton, Ohio, USA

Living In: League City, Texas, USA

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Reviewed: 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.

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CooperCook

Cooking Level: Expert

Home Town: Algonquin, Illinois, USA

Living In: Creedmoor, North Carolina, USA

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Reviewed: Apr. 11, 2008

I only had skinless/boneless chicken breasts so I modified the recipe. Instead of roasting, which would probably dry out the chicken, I sauteed the breasts in 1 tbsp butter for about 10 minutes each side. I then made the sauce without the butter and added to the pan and cooked for another 10 minutes. The sauce seemed a little runny so I added 1 tbsp corn starch. I used 4 peppers because we like spicy but next time I'll cut it down to 3. It was a little too spicy. It tasted great served over brown rice. The whole family loved it!

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Ligia

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