Reviewed: Feb. 8, 2006

loved the flavors in this. A big hit!

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Kelly E.

Cooking Level: Intermediate

Home Town: Thompson Falls, Montana, USA

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Reviewed: Oct. 20, 2005

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.

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Diana S.

Cooking Level: Intermediate

Living In: Ashtabula, Ohio, USA

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Reviewed: Aug. 12, 2005

I have found it difficult to satisfy my new husband's love of spicy foods. However, this one did the trick for him. He ate it so fast I could barely tell that it had been on his plate. Delicious! The trick for us was substituting corn for the spinach like others had suggested--a personal preference.

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Kelly E.

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Reviewed: Feb. 10, 2005

I really enjoyed this chicken. It was just a little spicy, but not too hot. It was very easy to make and the end result looked like something you would order at a Mexican restaurant. I did use corn instead of spinach as suggested, and it was very good that way. My husband just gave this 3 1/2 stars. I'm not sure why. He just wasn't thrilled with it. I think I will marinate longer next time for more flavor in the chicken; I only did two hours this time. *****My husband likes it better as leftovers. It is a bit hotter now too.

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LEAHNWOODS

Cooking Level: Expert

Home Town: Paintsville, Kentucky, USA

Living In: Charleston, West Virginia, USA

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Reviewed: May 20, 2004

I had high hopes for this recipe as my family loves both chipotles and spinach. Unfortunately, this was horribly bland. Maybe I screwed it up somehow, but I really can't figure out all the rave reviews. At least I can use the chicken we didn't eat for a spicy chicken salad!

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JACKIEAE

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Reviewed: Apr. 5, 2004

Excellent Dish! I made one mistake - I didn't remove any of the seeds, so the dish was too hot for my tastes. This is a special treat that I will make for my husband on special occassions (and sometimes for no reason at all).

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Jennifer

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Reviewed: Feb. 19, 2004

Whoa, mama, was this spicy! I do like spicy food, but I'm gonna hafta cut down on the peppers next time. Still, it's very tasty! It was especially nice with some chopped cilantro sprinkled on top, and a wedge of lime. :)

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Dia

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Reviewed: Apr. 3, 2003

This is one of the best recipies we've tried from allrecipies.com! We followed some of the suggestions and removed some of the chipotle seeds, reduced the amount of spinach, and added corn. We had it with rice and refried beans. Yum!!

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LWAISSAR

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Reviewed: Jan. 7, 2003

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....

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MS.SUSAN

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 2, 2003

Great but VERY spicy. I love hot things and this was right up there!

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Angel43537

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

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Reviewed: Nov. 13, 2002

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.

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Carrie Magill

Cooking Level: Expert

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Reviewed: Oct. 17, 2002

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!

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JenFen

Cooking Level: Intermediate

Home Town: Salem, Missouri, USA

Living In: Columbia, Missouri, USA

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Reviewed: Jul. 2, 2002

This was soooo good!!! We had a cookout and everyone said how incredible this chicken was. I started out with a cajun based chicken breast. This was delicious and my husband has already asked for me to make it again and the leftovers aren't even gone yet!!! Thanks again!!!! I made this with the angel hair pasta salad (very easy too) and it complimented the chicken wonderfully!

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DBROUGH10

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Reviewed: Jun. 29, 2002

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

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SCOOK

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Reviewed: Mar. 21, 2002

Definitely one for spice lovers! This was the first recipe I tried with chipotle peppers .. finding them was difficult! I scaled the recipe down to 2, used 1/2 can of peppers (after removing the seeds) ... was a *little* too hot. Next time I will use one less pepper. I also used a little less spinach. My oven must be strange, but I had to broil the chicken WAY longer .. more like 12 mins per side. On the whole though we loved it!

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CATHY HUNTER

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Reviewed: Oct. 15, 2001

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.

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PILARGO

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Reviewed: Oct. 11, 2001

The chicken flavor was quite good, but we didn't care for the spinach.

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KIUNEY

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Reviewed: May 7, 2001

This has fast become one of my favorite recipes. I have made it 3 times in the past month and have forwarded it to everyone I know who enjoys a good spicy meal. I use the whole can of chipotles, however I find it helpful to remove most of the seeds from the peppers. Don't serve this to anyone who doesn't dig spicy food. But those who do will love you for it. I find it best to marinade the chicken before I go to work -- so when I get home, I only have about 20 minutes of cooking to do. Many thanks for posting this recipe!

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DREWBACCA

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Reviewed: Jan. 18, 2001

This was SO hot we couldn't even eat it!! I will try this recipe again, because I THINK it would have been pretty tasty - I love hot and spicy food,especially chipotle anything, but this was just too hot to enjoy. I suggest reducing the amount of peppers by A LOT!!! I will try making with 2-3 tablespoons of peppers (the average amount I've seen called for in recipes using chipotle peppers) and I bet it will be wonderful.

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WENDIMCD

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Chipotle Chicken

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