Chicken with Chipotle228 Reviews
- Prep: 5 min
- Cook: 50 min
- Ready In: 55 min
“This is my sister-in-law's recipe for a different swing on chicken. It is very good, and is a true Mexican chicken recipe. Serve it with rice and salad, and don't forget the warmed corn tortillas!” - by GUERAGUERRERO
Original recipe yields 8 servings
- Preheat oven to 375 degrees F (190 degrees C).
- Roast the chicken legs in the preheated oven until the skin is crispy, and the meat is cooked through, 30 to 40 minutes.
- While the chicken is roasting, puree the milk, sour cream, chipotle peppers, and chicken bouillon granules in a blender until smooth. Melt the margarine in a large pan over medium heat. Pour in the chipotle puree, bring to a simmer, reduce heat to low, and season with salt to taste. Add the cooked chicken legs, and simmer for about 10 minutes, until chicken has taken on the flavor of the sauce.
Amount Per Serving (8 total)
- 362 cal
- 23.6 g
- 3.9 g
Based on a 2,000 calorie diet
Reviews (228)Rate This Recipe
"DO NOT DO WHAT I DID! I bought a small 7 oz can of Chipotle Peppers in Adobo sauce. When I opened the can, the peppers were chopped. The back of the can said "Serving size 3 peppers in adobo sauce"..." See more. I thought "I like spicy - what's one more pepper". My sauce came out RED, not a creamy sauce like I saw in the picture. Then I pulled the can out of the trash and read further "6 servings". That means I had the equivalent of 18 peppers!! Whoo! Talk about spicy! I was able to take 1/9th and add some milk and sour cream, and it came out pretty good! (Now I just have to fix this 8 more times to use up the rest LOL)"
"Awesome recipe! I browned boneless, skinless chicken breasts and then added the sauce to finish cooking them. I used one chicken bouillion cube, lite sour cream and only one cup of milk but upped the ..." See morenumber of chipotles to 5 for a nice "kick". Also, thickened the sauce a bit toward the end of cooking with a bit of flour and water. I would have liked leftovers but my husband, daugher and I ate every last bite. Easy, light and delicious!!"
"This was so good! I have the answer to the heat problem. Chipotle peppers don't always have the same amount of seeds in them, which is where the heat is. If you control the amount of seeds that go ..." See moreinto your sauce, you control the amount of heat. I like to use a lot of peppers, for the flavor, so I try to get rid of most of the seeds so it's not way too spicy."
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