Chipotle Braised Chicken: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Serves4

Active time:30 min
Start to finish:1 1/4 hr

June 2009

A straightforward stovetop braise makes this savory chicken just right for a weeknight. A little chipotle chile powder (left over from Pork Spice Rub) gives the chicken a spark of heat, while lime juice and cilantro bring freshness to the cooking liquid. Serve this with Warm Herbed Coriander Rice Salad and your meal’s complete.

1 large onion, halved lengthwise, then thinly sliced lengthwise
2 garlic cloves, minced
1 Turkish or 1/2 California bay leaf
1 tablespoon unsalted butter
1 1/2 tablespoons olive oil, divided
3 lb chicken parts
1 teaspoon chipotle chile powder
1 cup water
1 tablespoon fresh lime juice
1/4 cup chopped cilantro

accompaniment:

lime wedges

Cook onion, garlic, and bay leaf in butter and 1/2 Tbsp oil with 1/8 tsp salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until onion is beginning to brown, about 10 minutes. Transfer to a plate.
Pat chicken dry and season with 1 tsp salt. Brown chicken in remaining Tbsp oil in 2 batches, 5 to 6 minutes per batch, transferring to a plate as browned.
Discard all but 2 Tbsp fat from skillet, then stir in chile powder and onion mixture and cook, stirring, 1 minute. Stir in water and bring to a simmer, scraping up brown bits.
Add chicken and cook, covered, over low heat, turning chicken once, until just cooked through, 25 to 30 minutes. Transfer chicken and onions with a slotted spoon to a platter. Skim off and discard fat from sauce, then boil until slightly thickened. Stir in lime juice and cilantro and spoon sauce over chicken.

Recipe by Ruth Cousineau

Photograph by Stephanie Foley