Chicken Chipotle
Craig Strong's delicious five-ingredient chipotle chicken and bean salad
Samantha Okazaki / TODAY
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(21 rated)


    • 8 chicken thighs
    • 15 ounces tomato sauce
    • 4 chipotles in adobe sauce
    • 4 limes, juiced
    • 4 garlic cloves
    • 4 ounces water
    • Salt, to taste
    • Pepper, to taste
    • Flour, for dusting


  1. Purée the tomato sauce, chipotle, lime juice, water and garlic in a blender.
  2. Season the chicken with salt and pepper before dusting with flour.
  3. In 1 cup of heated vegetable oil, sauté the chicken on medium high heat until it is golden brown. Turn it once to brown on both sides and then discard the excess oil.
  4. Pour the puréed mixture over the chicken and simmer with the pot covered on low heat for 20 minutes.