Braised Mexican Chicken with Tomato and Chipotle
A rich, smoky chicken stew featuring tender braised thighs in a spiced tomato-chipotle sauce. This mexican-inspired chicken ready in about 60 minutes turns bone-in chicken thighs, olive oil, medium, diced onion into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 420 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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
- 3 tbsp olive oil
- 1 medium, diced onion
- 4, minced garlic cloves
- 2 tbsp, chopped chipotle chili in adobo sauce
- 1 can (14 oz) canned diced tomatoes
- 1 cup chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, chopped fresh cilantro
- for serving lime wedges
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 6 bone-in chicken thighs skin-side down and sear for 5 minutes until golden brown, then flip and sear the other side for 4 minutes. Remove chicken and set aside.
- Step 2: Reduce heat to medium. Add 1 medium diced onion and 4 minced garlic cloves to the pot, sauté for 4 minutes until softened and fragrant.
- Step 3: Stir in 2 tbsp chopped chipotle chili in adobo sauce, 1 tsp ground cumin, and 1 tsp dried oregano, cooking for 1 minute until spices bloom.
- Step 4: Pour in 1 can (14 oz) diced tomatoes with juices and 1 cup chicken broth, stirring to combine. Bring the sauce to a simmer.
- Step 5: Return the chicken thighs to the pot, cover, and braise on low heat for 35 minutes until the chicken is tender and cooked through.
- Step 6: Season with 1 tsp salt and 1/2 tsp black pepper. Sprinkle 1/4 cup fresh chopped cilantro on top and serve with lime wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Braised Mexican Chicken with Tomato and Chipotle take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Braised Mexican Chicken with Tomato and Chipotle?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Braised Mexican Chicken with Tomato and Chipotle?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Braised Mexican Chicken with Tomato and Chipotle for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Braised Mexican Chicken with Tomato and Chipotle?
Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
