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Chipotle Braised Chicken

4.8(32)

A straightforward stovetop braise makes this savory chicken just right for a weeknight. A little chipotle chile powder (left over from [Pork Spice Rub](/recipes/food/views/353629) ) 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](/recipes/food/views/358018) and your meal's complete.

by Ruth Cousineau·published 2010-03-08

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Servings

Makes 4 servings

Total time

1 min

Calories / serving

—

Ingredients (11)

serves

1 large onion, halved lengthwise, then thinly sliced lengthwiseonion
2 garlic cloves, mincedgarlic
1 Turkish or 1/2 California bay leaf
1 tablespoon unsalted butterbutter
1 1/2 tablespoons olive oil, dividedolive-oil
3 pounds chicken partschicken
1 teaspoon chipotle chile powderchipotle
1 cup waterwater
1 tablespoon fresh lime juicelime-juice
1/4 cup chopped cilantrocilantro
lime wedgeslime

Instructions (4 steps)

01Cook 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.
02Pat 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.
03Discard 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.

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