Slow-Simmered Salvadoran Chicken with Tomato and Chipotle

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken thighs simmered slowly in a smoky tomato and chipotle sauce, infused with garlic and cumin for a comforting Salvadoran-inspired stew. This Latin American-inspired chicken recipe, ready in about 65 minutes, pairs bone-in chicken thighs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, 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.

Prep: 15 min Cook: 50 min Serves 4 Latin American cuisine 410 cal/serving

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Ingredients

6 pieces (about 2 lbs) bone-in chicken thighs
2 tbsp olive oil
1 medium, diced yellow onion
4 minced garlic cloves
14 oz canned crushed tomatoes
2 peppers, minced chipotle peppers in adobo
1 tsp ground cumin
1 cup chicken broth
1 1/2 tsp salt
1/2 tsp black pepper
1/4 cup chopped, for garnish fresh cilantro

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Instructions

Step 1: Heat 2 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Season 6 bone-in chicken thighs with 1 1/2 tsp salt and 1/2 tsp black pepper, then brown them for 5 minutes per side until golden. Remove and set aside.
Step 2: In the same pot, add 1 diced medium yellow onion and 4 minced garlic cloves. Sauté over medium heat for 4 minutes until onion is translucent and fragrant.
Step 3: Stir in 14 oz canned crushed tomatoes, 2 minced chipotle peppers in adobo, and 1 tsp ground cumin. Cook for 3 minutes until the sauce thickens slightly and deepens in color.
Step 4: Return chicken to the pot and pour in 1 cup chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook gently for 35-40 minutes until chicken is tender and cooked through.
Step 5: Garnish with 1/4 cup chopped fresh cilantro before serving with rice or warm tortillas.