Description
Chicken Chipotle brings spicy Mexican zest right to your dinner table with smoky, bold flavors that dance across your palate. Succulent grilled chicken gets a fiery kick from chipotle peppers, creating a simple yet unforgettable meal perfect for family gatherings.
Ingredients
Scale
Main Protein:
- 2 lbs boneless, skinless chicken breasts
Vegetables and Aromatics:
- 1 large onion
- 2 cloves garlic
- 1 red bell pepper
- 1 green bell pepper
Canned Ingredients:
- 1 (15 ounce) can black beans
- 1 (15 ounce) can corn
- 1 (10 ounce) can diced tomatoes and green chilies
- 1 (15 ounce) can tomato sauce
- 2 chipotle peppers in adobo sauce
- 1–2 teaspoons adobo sauce
Spices and Seasonings:
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon oregano
- Salt
- Pepper
Serving Options:
- Cooked rice
- Cooked quinoa
- Shredded cheddar cheese
- Sour cream
- Greek yogurt
- Chopped cilantro
- Avocado slices
- Tortilla chips
- Lime wedges
Instructions
- Grab a sharp knife and transform 2 lbs of boneless chicken breasts into precise 1-inch cubes, ensuring uniform cooking.
- Swiftly chop 1 large onion, 2 garlic cloves, 1 red bell pepper, and 1 green bell pepper into uniform pieces.
- Heat 2 tablespoons olive oil in a large pot at medium-high heat (375°F) until shimmering.
- Carefully place chicken cubes in hot oil, searing for 3-4 minutes until golden brown on all sides.
- Transfer browned chicken to a clean plate, leaving delicious browned bits in the pot.
- Reduce heat to medium and add chopped onions, cooking 5-7 minutes until translucent and softened.
- Toss in minced garlic, stirring rapidly for 30-45 seconds to release aromatic flavors.
- Add chopped bell peppers, cooking an additional 5-6 minutes until slightly tender.
- Sprinkle 1 teaspoon each of chili powder, cumin, and ½ teaspoon smoked paprika into the pot.
- Stir spices continuously for 45-60 seconds to bloom their intense flavors.
- Pour in 1 can each of black beans, corn, diced tomatoes, and tomato sauce.
- Mince 2 chipotle peppers and add them with 1-2 teaspoons of adobo sauce for smoky heat.
- Return seared chicken to the pot, stirring to coat with the vibrant sauce.
- Bring mixture to a gentle simmer, then reduce heat to low (around 200°F).
- Cover and let the dish simmer for 35-45 minutes, stirring every 10 minutes.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve over steaming rice, garnishing with cheese, cilantro, and avocado slices.
Notes
- Cut chicken into uniform 1-inch cubes to ensure even cooking and consistent texture throughout the dish.
- Choose fresh chipotle peppers in adobo sauce for a more vibrant and authentic smoky flavor profile.
- For a lighter version, swap chicken breasts with lean chicken thighs, which stay more tender during extended simmering.
- Customize heat levels by adjusting the number of chipotle peppers, allowing your personal spice preference to shine through.
- Prep Time: 15-20 minutes
- Cook Time: 45-65 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 335 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 75 mg