Reviewed: Apr. 9, 2008

Wow! This is delicious. I used boneless, skinless thighs, dipped them in flour and browned them, then roasted them in the oven before adding them to the sauce. Tremendous recipe! I'd give it six stars if I could. I served this with Goyon Spanish Golden Rice with fresh chopped cilantro folded in right before serving, grated a little cheese over the chicken and some sprigs of cilantro for garnish. Beautiful and delicious. I want to see other recipes from the person who submitted this one. Ole!!

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Rita K

Cooking Level: Expert

Home Town: Missoula, Montana, USA

Living In: Juneau, Alaska, USA

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Reviewed: Apr. 9, 2008

My husband and I loved this recipe! Quick and easy and I had everything on hand, which is always a bonus! I used a little more of the chipotle that was asked for and I also added a couple of tablespoons of flour to the puree mixture to thicken a bit.

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DebraLou55

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Reviewed: Apr. 9, 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!

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SPOTTYSCOTTIEGIRL

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: El Paso, Texas, USA

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Reviewed: Apr. 9, 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!

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CindyLuv

Cooking Level: Expert

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Reviewed: Apr. 8, 2008

This recipe has great flavor but it was hot!!! I suggest adding the chipotle gradually and testing it. We were dying at only 1 pepper. Maybe our peppers were extra hot--the can had been in the pantry for a long time. We saved the dish with sour cream served on the side. I'll definitely be reworking this recipe to make it more in the range of our 2-3 star Thai taste.

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Lalia

Cooking Level: Intermediate

Home Town: Coburg, Oregon, USA

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Reviewed: Apr. 8, 2008

Very Good. I used fat free sour cream to reduce calories. Flavor was great. Will make it again

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PHYLL24

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Reviewed: Apr. 7, 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!

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Robin H

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Reviewed: Mar. 29, 2008

this recipe was ok but didn't really have much flavor. If I make it again I will change it around a little

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PRINSESSA54

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Jan. 20, 2008

I just made this one tonight for dinner and loved it! It was very simple and tasted great - I'll definitely be making it again!!

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rachael_heinz

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Reviewed: Jan. 16, 2008

This recipe turned out great! I served it to my Mexican relatives and everyone enjoyed it.The sauce is nice and creamy and it was plenty to coat the nine chicken thighs I used and to spoon some over the rice on the side.

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Silvana

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Reviewed: Dec. 27, 2007

Fantastic recipe! This time around I used 5 leg quarters and the same amount of sauce. Next time I think I will use boneless chicken breasts (just a personal preference) and double the amount of sauce to have more for the rice I served alongside this dish. The whole family loved it.

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PrairieAir

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Reviewed: Nov. 16, 2007

We did not like this at all. There was a terrible smell from the adobo sauce and the chicken was bland. Maybe we just don't like chipotles? I usually put them in chicken salad with cilantro, perhaps the cilantro is covering the 'smoke,' taste?

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Samitestar

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Nov. 10, 2007

This sauce is great! This was my first time using chipotle in adobo. I only used one and froze the rest individually on a cookie sheet. We love it and we will be using this very versatile sauce with a variety of meats and starches. Thanks for sharing!

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swalker3

Cooking Level: Expert

Living In: Surrey, British Columbia, Canada

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Reviewed: Oct. 17, 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!

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lunch lady

Cooking Level: Expert

Home Town: Clarkdale, Arizona, USA

Living In: Tucson, Arizona, USA

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Reviewed: Oct. 16, 2007

This recipe was awesome! I used half and half instead of the milk and cut it down to 1 cup. Also I used chicken breasts instead of the legs. My boyfriend loved this and am planning on making it again tomorrow. I think I will add 1 or 2 more chipotle peppers and some garlic and onion. Thanks for sharing!

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Sara83

Cooking Level: Intermediate

Living In: Laguna Niguel, California, USA

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Reviewed: Sep. 26, 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)

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Tracy

Cooking Level: Expert

Living In: Eureka, Illinois, USA

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Reviewed: Jul. 30, 2007

This is the Bomb! It's one of those recipes that I make for the first time, love it so much, that I end up making it another half dozen times in a couple weeks! At others' suggestions I reduced the milk to one cup & used more peppers because we like it hot. I've done this with chicken thighs and wings. Lately I've gotten lazy & started making the sauce, adding cooked chicken & serving it over pasta with herb sauce. I just love it! Thank you!

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CorinneD

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Westerly, Rhode Island, USA

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Reviewed: Jul. 30, 2007

My husband and I loved it - a bit too spicy for our toddler. I BBQed the chicken first (seasoned with S&P only) and it came out perfectly! We made just the sauce and served it with steak - quite delicious!

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PERSEPHONE

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Sherwood Park, Alberta, Canada

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Reviewed: Jul. 17, 2007

Spicy and delicious! There were no leftovers and that never happens in my house. I used legs and thighs, and while the flavor was scrumptious, they didn't really crisp up in the oven. I think next time I will use boneless/skinless.

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SPECIALK04

Cooking Level: Intermediate

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Reviewed: Jun. 30, 2007

5 stars because it was easy, had few ingredients, and delicious. As others suggested I used only 1 cup of milk. Next time I will use chicken breasts, and cut them up and pour the sauce over. (I just happened to buy 5 leg quarters at the store and found this recipe) I garnished the dish with a hefty douse of chopped fresh cilantro. Excellent.

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NEVADA753

Cooking Level: Professional

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