2000s Recipes + Menus
Chipotle Braised Chicken
Serves4
- Active time:30 min
- Start to finish:1 1/4 hr
June 2009
A straightforward stovetop braise makes this savory chicken just right for a weeknight. A little chipotle chile powder (left over from Pork Spice Rub) gives the chicken a spark of heat, while lime juice and cilantro bring freshness to the cooking liquid. Serve this with Warm Herbed Coriander Rice Salad and your meal’s complete.
- 1 large onion, halved lengthwise, then thinly sliced lengthwise
- 2 garlic cloves, minced
- 1 Turkish or 1/2 California bay leaf
- 1 tablespoon unsalted butter
- 1 1/2 tablespoons olive oil, divided
- 3 lb chicken parts
- 1 teaspoon chipotle chile powder
- 1 cup water
- 1 tablespoon fresh lime juice
- 1/4 cup chopped cilantro
-
accompaniment:
lime wedges
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Cook onion, garlic, and bay leaf in butter and 1/2 Tbsp oil with 1/8 tsp salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until onion is beginning to brown, about 10 minutes. Transfer to a plate.
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Pat chicken dry and season with 1 tsp salt. Brown chicken in remaining Tbsp oil in 2 batches, 5 to 6 minutes per batch, transferring to a plate as browned.
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Discard all but 2 Tbsp fat from skillet, then stir in chile powder and onion mixture and cook, stirring, 1 minute. Stir in water and bring to a simmer, scraping up brown bits.
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Add chicken and cook, covered, over low heat, turning chicken once, until just cooked through, 25 to 30 minutes. Transfer chicken and onions with a slotted spoon to a platter. Skim off and discard fat from sauce, then boil until slightly thickened. Stir in lime juice and cilantro and spoon sauce over chicken.
- Keywords
- poultry,
- web-exclusive recipes,
- spices,
- ruth cousineau
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