Braised Chile Chicken Recipe

Name: Braised Chile Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1/2 cup yellow cornmeal; 1 teaspoon ancho chile powder; 1/2 teaspoon chipotle chile powder; 2 teaspoons salt, plus more to taste; 1 chicken (4 to 5 lbs.), cut into 6 pieces, wings and back discarded; or 2 bone-in breast halves, plus 2 bone-in thighs and 2 bone-in drumsticks; 1 can (14 1/2 oz.) diced peeled tomatoes; 1/2 cup chicken stock; 1 can (4 oz.) whole green chiles, cut into strips; 1 fresh jalapeno chile, minced; 1 canned chipotle chile in adobo sauce, minced; Freshly ground black pepper; 1/2 cup chopped cilantro

Servings: persons

1/4 cup olive oil
1/2 cup yellow cornmeal
1 teaspoon ancho chile powder
1/2 teaspoon chipotle chile powder
2 teaspoons salt, plus more to taste
1 chicken (4 to 5 lbs.), cut into 6 pieces, wings and back discarded; or 2 bone-in breast halves, plus 2 bone-in thighs and 2 bone-in drumsticks
1 can (14 1/2 oz.) diced peeled tomatoes
1/2 cup chicken stock
1 can (4 oz.) whole green chiles, cut into strips
1 fresh jalapeno chile, minced
1 canned chipotle chile in adobo sauce, minced
Freshly ground black pepper
1/2 cup chopped cilantro

1
Heat olive oil over medium-high heat in a pot just large enough to accommodate chicken in a single layer. Meanwhile, in a shallow bowl, whisk together cornmeal, chile powders, and salt. Dredge chicken in cornmeal mixture, turning to coat.
2
Add half the chicken pieces to pot and cook, turning once, until well browned on all sides and skin is very crisp, about 8 minutes; remove and set aside. Brown remaining chicken the same way.
3
Add tomatoes, chicken stock, canned chiles, half the jalapeno, and the chipotle chile to pot. Reduce heat to a gentle simmer and arrange chicken pieces, skin side up, on top of sauce, being careful not to let sauce completely cover crisp skin. Simmer, uncovered, until chicken is cooked through, about 40 minutes. Remove chicken from sauce and transfer to a platter. Season with salt and pepper and add remaining jalapeno to taste. Spoon sauce around chicken and garnish with cilantro.
4
Note: Nutritional analysis is per serving.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup olive oil, 1/2 cup yellow cornmeal, 1 teaspoon ancho chile powder, 1/2 teaspoon chipotle chile powder, and more.

Yes, Braised Chile Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Chile Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions