Entree: Mexico – Tamaulipas & Gulf North – Pollo en Salsa de Chipotle (Chicken simmered in a smoky, spicy chipotle and tomato sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 6 bone-in, skin-on chicken thighs, approx. 3 lb (1.36 kg) total
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, thinly sliced — about 1 1/2 cups (150 g)
- 4 cloves garlic, crushed — about 0.5 oz (15 g)
- 3 fresh Roma tomatoes, quartered, or 14 oz (400 g) canned diced tomatoes
- 3 canned chipotle peppers in adobo, about 1.5 oz (45 g) plus 2 tbsp (30 ml) adobo sauce
- 1 cup (240 ml) low-sodium chicken stock
- 1 tsp (5 ml) dried Mexican oregano (or regular oregano), crushed
- 1/2 tsp (2 g) ground cumin
- 1 bay leaf
- 1 tbsp (15 ml) lime juice
- 2 tbsp (8 g) chopped fresh cilantro leaves for garnish
- Salt to taste
- Freshly ground black pepper to taste
- 1 tsp (4 g) granulated sugar (optional, to balance acidity)

Instructions

1. Pat the chicken thighs dry, season all over with salt and pepper. Heat the vegetable oil in a large heavy skillet or Dutch oven over medium-high heat and brown the chicken, skin side down first, until deep golden, about 5–7 minutes per side. Transfer browned chicken to a plate and set aside.
2. Reduce heat to medium, add the sliced onion to the pan and cook until softened and beginning to color, about 6–8 minutes. Add the crushed garlic and cook 30–60 seconds until fragrant.
3. In a blender, combine the fresh tomatoes (or canned tomatoes), chipotle peppers and adobo sauce, cumin, and a pinch of salt; puree until smooth. Add a splash of chicken stock if needed to help blend.
4. Pour the tomato-chipotle purée into the pan with the onions, add the oregano, bay leaf, and remaining chicken stock. Bring to a gentle simmer, taste and add sugar if the sauce is too acidic, and adjust salt and pepper.
5. Return the browned chicken thighs to the sauce, skin side up, spoon some sauce over the pieces, reduce heat to low, cover, and simmer gently until the chicken is cooked through and tender, about 25–30 minutes.
6. Remove the bay leaf, stir in the lime juice, and let the sauce rest 2 minutes. Taste and adjust seasoning. Garnish with chopped cilantro and serve hot with warm tortillas or rice.