Chipotle Braised Chicken Thighs
Rich, smoky and spicy chicken thighs are an easy dinner to make and really wow a crowd!
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ingredients
- One 28oz can tomato puree
- 1 cup chicken stock or low-sodium broth
- 1 cup red wine
- 6 chipotle chiles in adobo
- 1 large white onion roughly chopped
- 2 garlic cloves sliced
- 1 Tbsp ground cumin
- 1 Tbsp ground coriander
- 1/2 tsp cayenne pepper
- 2 Tbsp vegetable oil
- 6 skinless boneless chicken thighs (about 2 1/2 pounds)
- 1/2 tsp salt
- Garnish: freshly chopped cilantro lime wedges
instructions
- Preheat oven to 425 degrees F.
- Combine tomato puree, chicken stock, red wine, chipotles, onion, garlic, cumin, coriander, and cayenne in a blender. Puree until smooth.
- Heat oil in a large enameled cast-iron Dutch oven over medium-high heat. Season chicken with salt. Add to Dutch oven and cook, turning once or twice, until golden, approximately 8 minutes. Remove chicken and transfer to a plate.
- Add tomato sauce to the Dutch oven and bring to a simmer, using a wooden spoon to scrape up any brown bits from the bottom. Once simmering, nestle the chicken thighs into the sauce.
- Place Dutch oven in the oven and bake for 25 minutes. Remove from oven and garnish with cilantro.
- Serve with warmed flour tortillas, chopped avocado, and lime wedges.