Braised Chile Chicken

3 Reviews
ADD YOUR REVIEW
Photo: Leo Gong; Styling: Karen Shinto
Total Time
1 Hour
Yield
Makes 6 servings
By Mickey Strang, McKinleyville, CA
April 2007
RECIPE BY Sunset

Serve with rice and beans, cornbread, or flour tortillas. The leftovers make good tacos. Prep and Cook Time: 1 hour.

Ingredients

  • 1/4 cup olive oil
  • 1/2 cup yellow cornmeal
  • 1 teaspoon ancho chile powder
  • 1/2 teaspoon chipotle chile powder
  • 2 teaspoons salt, plus more to taste
  • 1 chicken (4 to 5 lbs.), cut into 6 pieces, wings and back discarded; or 2 bone-in breast halves, plus 2 bone-in thighs and 2 bone-in drumsticks
  • 1 can (14 1/2 oz.) diced peeled tomatoes
  • 1/2 cup chicken stock
  • 1 can (4 oz.) whole green chiles, cut into strips
  • 1 fresh jalapeño chile, minced
  • 1 canned chipotle chile in adobo sauce, minced
  • Freshly ground black pepper
  • 1/2 cup chopped cilantro

Nutritional Information

  • Calories 644
  • Caloriesfromfat 63%
  • Protein 45g
  • Fat 45g
  • Satfat 11g
  • Carbohydrate 14g
  • Fiber 1.9g
  • Sodium 1225mg
  • Cholesterol 173mg

How to Make It

Step 1

Heat olive oil over medium-high heat in a pot just large enough to accommodate chicken in a single layer. Meanwhile, in a shallow bowl, whisk together cornmeal, chile powders, and salt. Dredge chicken in cornmeal mixture, turning to coat.

Step 2

Add half the chicken pieces to pot and cook, turning once, until well browned on all sides and skin is very crisp, about 8 minutes; remove and set aside. Brown remaining chicken the same way.

Step 3

Add tomatoes, chicken stock, canned chiles, half the jalapeño, and the chipotle chile to pot. Reduce heat to a gentle simmer and arrange chicken pieces, skin side up, on top of sauce, being careful not to let sauce completely cover crisp skin. Simmer, uncovered, until chicken is cooked through, about 40 minutes. Remove chicken from sauce and transfer to a platter. Season with salt and pepper and add remaining jalapeño to taste. Spoon sauce around chicken and garnish with cilantro.

Step 4

Note: Nutritional analysis is per serving.

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Ratings & Reviews

SUEOHB's Review

HollyN1
May 01, 2012
This was good - but probably would not make again - as so many better options exist - and this also took a bit of time. Made with boneless chicken breasts, and used less chicken than recipe - so had alot of sauce to pour over cut-up chicken and brown rice.

bluestems's Review

SUEOHB
March 04, 2012
Super spicy- and while I like spicy it was a bit overwhelming. I reduced the amount of chiles and made sure to keep the seeds out of the dish. Perfect! Served with warm tortillas, black beans & rice for soft tacos. Excellent dish!

HollyN1's Review

bluestems
February 17, 2011
This recipe is fantastic and SO easy to make! It tastes great with boneless, skinless chicken breasts or even pork chops. Best served over white or brown rice. If you're not into spicy dishes, leave out the jalapeno and make sure to remove all chipotle seeds. Excellent flavor if eaten the next day as well.
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