Chipotle Braised Chicken
TODAY Show: Al Roker's Food Forecast -- February 3, 2015.
Samantha Okazaki / TODAY
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    • 1 large onion, halved lengthwise, then thinly sliced lengthwise
    • 2 cloves garlic, minced
    • 1 Turkish bay leaf (or 1/2 California bay leaf)
    • 1.5 tablespoons olive oil, divided
    • 3 pounds chicken parts
    • 1 teaspoon chipotle chile powder
    • 1 cup water
    • 1 tablespoon fresh lime juice
    • 1/4 cup chopped cilantro
    • Accompaniment: lime wedges


Cook onion, garlic, and bay leaf in butter and 1/2 tablespoon oil with 1/8 teaspoon 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.

Pat chicken dry and season with 1 teaspoon salt. Brown chicken in remaining tablespoon oil in 2 batches, 5 to 6 minutes per batch, transferring to a plate as browned.

Discard all but 2 tablespoons 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.

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.