Recipe by Bethany Gorski
"Great Mexican dish! Spiciness can be altered by adding or subtracting to amount of chipotle pepper seeds."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (7 ounce) can
chipotle peppers in adobo sauce
skinless, boneless chicken breasts
baby spinach, rinsed
salt to taste
My husband and I both LOVED this. I followed other's suggestions and used 1/2 the can of chipolte peppers (deseeded). It came out with a nice flavor but was not too spicy. I also used 1/2 cup sour cream instead of 2tbsp to marinate and read the recipe wrong and left it in the fridge overnight. The next day, I baked the chicken at 350 for 30 minutes. In the saucepan I put the sour cream from the cooked chicken, 1/4 c chicken broth, a can of corn, a can of black beans & a 10 oz package of frozen spinach. Served over a bed of whole grain rice. It was delicious!
I am sorry, but this was the single worst recipe I have found on allrecipies.com! I LOVE spicy food and had a can of chipolte peppers on hand, so I thought that I would try it. The spinach (I really like spinach!) was inedible and the chicken was only salvaged by adding tons of melted cheddar cheese. Sorry guys....
I'm giving this 5 stars because my husband absolutely loved it! The rest of the family (including me) give it 4 stars because it was so hot... wow! Great smoky flavor, but just beware this has some intense heat. I did add frozen corn and green beans to the recipe and reduced the spinach by 1/2. The kids and I used extra sour cream at the table to cut the fire. I also made cornbread which was a nice addition. Oh, as another reviewer mentioned, the time under the broiler wasn't nearly long enough to cook the chicken... I ended up baking it for an additional 30 minutes at 350.
Wow, what a great recipe! I used the full amount of peppers (including seeds), and it was about as hot as we can comfortably eat, will use slightly less next time. Best advice in other reviews was to use corn instead of spinach -- the corn and sour cream sauce really makes this whole dish come alive, and I normally won't even touch sour cream. We served this with refried beans & shredded cheese, which were perfect to cool down your mouth between bites! Definitely try this recipe; even if you want to cut way down on the peppers, the flavor will be great.
I definitely used too many peppers. I cooked for two and used the same amount of peppers the recipe called for with 4 servings because we both love spicy food. It was my first time cooking with chipotle peppers, and I had know idea jalapenos could be that spicy. Fire. I will definitely try this recipe again, but even as a spice-lover who asks for everything extra hot, I may use only half a can of peppers or less next time. Also, I used frozen corn instead of spinach. This gave it a sweetness that made the chipotle taste yum. I see corn more often in Mexican dishes, so it made it a little more authentic-looking. It was very pretty with the yellow corn, red peppers, and orangy sour cream sauce. Try this, but watch out for the heat factor!
I love chipolte but never seem to have a use for the whole can so I decided to look up chipolte on allrecipes. WOW and YUM! I took the advise of it being spicy and knocked off the seeds (good advise). I also used a frozen box EACH of spinach, green beans & corn with a bit extra broth. I put the mixture from broiling (including chicken) in the pan with all this and simmered on stovetop for awhile. This seemed to use it all up in the just right proportion so I think using just the spinach might not be enough for the sauce. But I don't think you can go too wrong no matter how you make it because this is so wonderful for people who love a smokey spicy flavor. Next time I will add cornbread and leave the corn out of the main dish. Thanks so much for this EASY, EASY recipe! Oh yes, I only had time to marinate an hour and it was still great.
I altered the recipe somewhat. I used half the can of peppers (without seeds) and froze the remainder for another time. After marinating, we grilled the chicken. I sauted the spinich in the marinade with broth. I added the sour cream in at the end. My husband and I LOVED IT!!! Thanks
This was very tasty, but a little too hot even though we eat lots of spicy food. Next time I would only use half the chipotle called for in the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 308
** Calories from Fat: 145
French toast is such a perfect breakfast, light lunch, or even supper on these warm days.
Try one of our 100-plus cool cucumber salads.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make pan-seared chicken breasts in a chipotle and green onion gravy.
See a tasty homemade take on a famous tequila-lime chicken dish.
See how to make juicy broiled chicken with perfectly crispy skin.