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.
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
- 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.
- 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.
- Add garlic, cumin and chipotle; cook until garlic is soft and fragrant, about 2 minutes.
- Add tomatoes, season and bring to a simmer; cook 5 minutes, breaking tomatoes down with a wooden spoon.
- 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