6 years ago

Chipotle Chicken

A simple simmered chicken dish with a delicious spicy, smoky flavor. Bone-in, skin-on chicken helps seal in the juices and keeps the meat extra flavorful.

4 servings
Preparation time: 40 minutes


  • 4 bone-in, skin-on chicken breast halves (about 2 ¾ pounds)
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, thinly sliced
  • 4 cloves garlic, coarsely chopped
  • 1 ½ teaspoons ground cumin
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 (28-ounce) can whole peeled tomatoes, coarsely chopped
  • Cooked rice, for serving


  1. Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over medium-high. In batches, if necessary, cook chicken skin-side down until browned, about 7 minutes. Transfer to plate.
  2. Reduce heat to medium. Add onion and sauté until soft and translucent, about 5 minutes, scraping up any browned bits from pot. Add 2 tablespoons water.
  3. Add garlic, cumin and chipotle; cook until garlic is soft and fragrant, about 2 minutes.
  4. Add tomatoes, season and bring to a simmer; cook 5 minutes, breaking tomatoes down with a wooden spoon.
  5. Return chicken and any accumulated juices to pot; bring to a simmer, cover and cook until chicken is cooked through, about 15 minutes. Serve over rice.

Recipe source: Martha Stewart