Chipotle-Braised Chicken Thighs with Poached Eggs Recipe

Name: Chipotle-Braised Chicken Thighs with Poached Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 28-ounce can tomato puree; 2 cups chicken stock or low-sodium broth; 4 chipotle chiles in adobo; 1 large white onion, cut in sixths; 2 garlic cloves, sliced; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 2 tablespoons vegetable oil; 6 skinless, boneless chicken thighs (about 2 1/2 pounds); Salt; One 14-ounce can pinto beans, drained and rinsed; 6 large eggs

Servings: persons

One 28-ounce can tomato puree
2 cups chicken stock or low-sodium broth
4 chipotle chiles in adobo
1 large white onion, cut in sixths
2 garlic cloves, sliced
1 tablespoon ground cumin
1 tablespoon ground coriander
2 tablespoons vegetable oil
6 skinless, boneless chicken thighs (about 2 1/2 pounds)
Salt
One 14-ounce can pinto beans, drained and rinsed
6 large eggs

1
Preheat the oven to 425.
2
In a blender, combine the tomato puree, chicken stock, chipotles, onion, garlic, cumin and coriander and puree until smooth.
3
In a large enameled cast-iron casserole or Dutch oven, heat the oil.
4
Season the chicken with salt, add to the casserole and cook over high heat, turning once, until golden, about 8 minutes.
5
Transfer the chicken to a plate.
6
Drain off the fat, leaving just enough to coat the bottom of the casserole.
7
Add the tomato sauce to the casserole and bring to a simmer, scraping up any browned bits from the bottom.
8
Season with salt.
9
Nestle the chicken thighs in the sauce and bake for about 20 minutes, until cooked through.
10
Stir in the pinto beans, then crack the eggs into the sauce, spacing them evenly.
11
Bake for about 5 minutes longer, until the egg whites are set and the yolks are still runny.
12
Drizzle crema on top and sprinkle with the remaining toppings.
13
Serve straight from the casserole with corn tortillas and lime wedges.

843

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: One 28-ounce can tomato puree, 2 cups chicken stock or low-sodium broth, 4 chipotle chiles in adobo, 1 large white onion, cut in sixths, and more.

Yes, Chipotle-Braised Chicken Thighs with Poached Eggs 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.

Chipotle-Braised Chicken Thighs with Poached Eggs

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