Chicken with Chipotle

Chicken with Chipotle

272
GUERAGUERRERO 32

"This is my sister-in-law's recipe for a different swing on chicken. It is very good, and is a true Mexican chicken recipe. Serve it with rice and salad, and don't forget the warmed corn tortillas!"
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Ingredients

55 m servings 362 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 31.7 g
  • 63%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 589 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Roast the chicken legs in the preheated oven until the skin is crispy, and the meat is cooked through, 30 to 40 minutes.
  3. While the chicken is roasting, puree the milk, sour cream, chipotle peppers, and chicken bouillon granules in a blender until smooth. Melt the margarine in a large pan over medium heat. Pour in the chipotle puree, bring to a simmer, reduce heat to low, and season with salt to taste. Add the cooked chicken legs, and simmer for about 10 minutes, until chicken has taken on the flavor of the sauce.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

272
  1. 369 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 se...

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 ...

Awesome recipe! I browned boneless, skinless chicken breasts and then added the sauce to finish cooking them. I used one chicken bouillion cube, lite sour cream and only one cup of milk but uppe...

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 th...

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 h...

The original way of this recipe is boiling the chicken but doing it in the oven is faster and taste better!! You should try it!!!

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. Tho...

Literally my boyfriends favorite meal, I'm asked to make this at least twice a month. I usually pull the skin off the chicken before throwing it in with the sauce. Also, I'll sometimes use shred...

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!

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 se...