Slow-Simmered Salvadoran Chicken with Tomato and Chipotle
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 ready in about 65 minutes turns (about 2 lbs) bone-in chicken thighs, olive oil, medium, diced yellow 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 410 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 (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
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.
Frequently asked questions
How long does Slow-Simmered Salvadoran Chicken with Tomato and Chipotle take to make?
Total time is about 65 minutes (15 min prep + 50 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 Slow-Simmered Salvadoran 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 Slow-Simmered Salvadoran 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 Slow-Simmered Salvadoran 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 Slow-Simmered Salvadoran Chicken with Tomato and Chipotle?
Latin American 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.
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