Braised Chipotle Chicken with Roasted Poblanos

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Tender chicken thighs slowly braised in a smoky chipotle sauce with roasted poblano peppers and tomatoes, perfect for a Cinco de Mayo feast. This Mexican-inspired Cinco de Mayo recipe, ready in about 85 minutes, pairs bone-in chicken thighs, dried chipotle peppers, romas tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces bone-in chicken thighs
• 2 pieces dried chipotle peppers
• 4 medium, chopped romas tomatoes
• 3 large poblano peppers
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 2 cups chicken broth
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro

Instructions

1. Step 1: Preheat oven to 450°F. Place 3 large poblano peppers on a baking sheet and roast for 20 minutes, turning halfway, until skins are charred and blistered. Transfer to a bowl and cover with plastic wrap for 10 minutes to steam. Peel skins, remove seeds, and chop coarsely.
2. Step 2: Meanwhile, soak 2 dried chipotle peppers in 1 cup hot water for 15 minutes until softened, then finely chop.
3. Step 3: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Season 6 bone-in chicken thighs with 1 1/2 tsp salt and 1/2 tsp black pepper. Sear chicken thighs skin-side down for 5 minutes until golden and crispy, then flip and cook 3 more minutes. Remove chicken and set aside.
4. Step 4: Reduce heat to medium. Add 1 diced medium yellow onion and 4 minced garlic cloves to the pot, sauté for 4 minutes until translucent and fragrant.
5. Step 5: Stir in 4 chopped roma tomatoes, chopped chipotle peppers with their soaking liquid, 1 tsp ground cumin, 1 tsp dried oregano, and roasted poblano peppers. Cook for 5 minutes until tomatoes break down and sauce thickens.
6. Step 6: Return chicken thighs to the pot, pour in 2 cups chicken broth, and bring to a simmer. Cover and braise over low heat for 35 minutes until chicken is tender.
7. Step 7: Garnish with 1/4 cup chopped fresh cilantro before serving. Serve with rice or warm tortillas.