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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 249.7
  • Total Fat: 9.5 g
  • Cholesterol: 76.2 mg
  • Sodium: 80.7 mg
  • Total Carbs: 11.8 g
  • Dietary Fiber: 1.0 g
  • Protein: 28.0 g

View full nutritional breakdown of Chipotle Braised Chicken calories by ingredient
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Chipotle Braised Chicken

Submitted by: SWEETIEPUNK

Introduction

Gourmet/2010, by Ruth Cousineau

I prepare this without using salt until the very end, and then only a very small amount to the sauce (if it needs it) before pouring over the chicken.

A straightforward stovetop braise makes this savory chicken dish a favorite. A little chipotle chile powder gives the chicken a spark of heat, while lime juice and cilantro bring freshness to the cooking liquid. Serve this with "Warm Herbed Coriander Brown Rice Salad" and your meal's complete.
Gourmet/2010, by Ruth Cousineau

I prepare this without using salt until the very end, and then only a very small amount to the sauce (if it needs it) before pouring over the chicken.

A straightforward stovetop braise makes this savory chicken dish a favorite. A little chipotle chile powder gives the chicken a spark of heat, while lime juice and cilantro bring freshness to the cooking liquid. Serve this with "Warm Herbed Coriander Brown Rice Salad" and your meal's complete.

Number of Servings: 4

Ingredients

    1 large onion, halved lengthwise, then thinly sliced lengthwise
    4 garlic (or to taste), minced
    1 bay leaf, leave whole so it will be easier to retrieve
    1 tbsp unsalted butter
    1 1/2 tbsp olive oil, divided
    4 fresh boneless, skinless chicken breast halves - approx 5 oz each
    1 tsp chipotle chile powder (or to taste)
    1 cup water
    2 tbsp cornstarch, disolved in a little cold water
    1 tbsp fresh lime juice
    1/4 cup chopped cilantro (or to taste)

Directions

Cook onion, garlic, and bay leaf in butter and 1/2 tbsp olive oil in a 12 inch skillet over medium heat, stirring occassionally, until onion is beginning to brown, about 10 minutes. Transfer to plate.

Pat chicken dry and season with salt, if desired. Brown chicken in remaining tbsp olive oil (in 2 batches if skillet crowds breasts too much) for 5 to 6 minutes (per batch), transferring to a plate as browned.

Discard all but 2 tbsps fat from skillet, then stir in chile powder and onion mixture and cook, stirring, for 1 minute. Stir in water and bring to a simmer, scrapping up browned bits from bottom of pan.

Return chicken to skillet and cook, covered, over low heat, turning chicken once, until just cooked through, 25 to 30 minutes.

Transfer chicken and onions with slotted spoon to a platter. Skim off and discard as much fat from sauce as you can, then add 2 tbsps (that has been disolved in a little cold water) to the sauce and cook until it thickens. If needed, adjust thickness by adding a little more water.

Stir in lime juice and cilantro and spoon sauce over chicken.

Number of Servings: 4

Recipe submitted by SparkPeople user SWEETIEPUNK.






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