Chipotle Chicken

very interesting recipe. Tasty and tangy. I don’t cook too much with sour cream (or much dairy, at all b/c of lactose issues), but not only did this turn out very rich and satisfying, but also for some magical reason, did not have any lactose-sensitivity issues. Very nice!

Excellent dish! I added garlic to the marinade and sauce. It was delicious

Sour cream curdled. Aside from that, it was a bit too hot, despite removing most of the seeds, and the spinach over the top was just a mess.

it was easy to make and tasted wonderful.

This chicken is very easy to make and is really good! I used 2 cans of the adobo sauce with peppers and it was very very spicy but still really good. I served it all over rice! Lots of great flavor!

Delicious!! Baked the chicken along with about half of the peppers (although I marinated them with the whole can) covered, for 20 minutes before broiling. Added frozen corn to sauce. It was spicy and breasts were nice and tender. YUM!

Very tasty as is, too spicy for the kids though!

I reduced the amount of chipotles to about 1/2 a can. They have a lot of kick, and I was very happy with the level of heat from reducing the amount of chipotles. I didn’t have spinach, so I just used corn like some other people had suggested. It turned out great. I made it along with Rush Hour Refried Beans and Mexican Rice II also from this site. Yum!

I followed the recommendations of others and cut the chipotle quantity in half (which kept the sauce spicy but manageable). I also substituted 8 oz of corn and 1/4 of diced red pepper for the spinach. The end result tasted great. I will likely make this again.

Sooooo hot!! Do not leave all the seeds in…

I won’t be making this again. It was overly spicy, the chicken needs to be cooked longer than what the recipe calls for, and the flavor is blah.

first of all there is no way i was going to add a whole7 ounce can of chipotles….secondly the chicken had no good flavor….and lastly the TIMING IS WWWAAAYYYY OOFFF!!!!!

This was not very impressive, especially for the amount of work (making the marinade and then waiting 6+ hours, broiling, removing, rearranging, broiling again, making a separate sauce, and then AGAIN putting back in oven for an extra 20 min – phew!). None of that was needed – it came out tasting bland, outside of the heat from the peppers (I only used 1-1.5 and it was still very spicy, do NOT use 1/2 a can or a whole can, that is pure insanity, and I eat jalapenos whole!). I followed advice from other reviews, and eased up on the chicken broth as well. Not sure why that is even in this recipe. As little as I used, I still ended up with a watery mess, not a “sauce”. I added corn starch to thicken, as it was embarrassingly bad looking, and I was having a guest over for dinner that night. I added corn rather than spinach (can’t even imagine how much worse this would have looked, with soggy spinach hanging all over it). Luckily, I had made lime-cilantro rice, which I laid the chicken on top of, giving it a little bit better presentation. This recipe is simply missing SOMETHING. All you taste is the heat of the chipotle, the rest is BLAND. There is no flavor burst. I would not recommend making this. There are far too many better recipes out there.

Yummy! This was terrific! I had very large chicken breasts from Costco so I broiled them 6 minutes per side, turned off the oven, placed the breasts on another plate and returned them to the cooling oven while I prepared the sauce. The chicken was amazingly tender!

I love hot, spicy foods, but this was overwheling hot. I even took out most of the seeds. I might try again with half the canned chilis.

AMAZING!!! I followed the advice of others and used less spinach and added 1/2 a can of corn to the sauce. I also used only 1/4 cup of chicken broth in order to thicken the sauce. It was QUITE SPICY, however- we liked it that way (we just avoided eating the peppers). Amy’s Spicy Beans and Rice made a great side dish for this chicken.

This was a great recipe! I made the following modifications based on previous reviews: – Reduced portion of Chipotle peppers in marinade by half. (It had some spice, but was not overwhelming). – Grilled the chicken instead of broiling. – Cooked sauce in skillet with corn and peas – Added about 1.5 Tbls of adobe sauce into the sauce – Used Low Fat sour cream and added about 1/3cup of 2% cheddar cheese and 1tbls of flour to the sauce for a thicker consistency. – Served over rice I really enjoyed the sauce for this, it had a Smokey flavor similar to bacon but without the fat! I think it would be great on top of enchiladas!

This was ok. The sauce was really runny, I would have preferred it to be thicker. I also think the chicken needed some other flavor than just chipotle, maybe chili powder or paprika.

We really did not care for this. Made according to recipe but I should have realized a recipe that used a whole can of chipotles was going to be way too spicy. Neither myself or my boyfriend could get it down.

I took others advice and halved the chipotle peppers. It was good for my kids but a little too bland for me. Also I thought that the spinach should be chopped instead of using whole leaves. Went well with spanish rice.

Rated by my son…perfect flame!!!…Indeed, you need to bake @ 375 for 20 min. more after broiling. I broiled the 1 cup of sour cream separately & added corn & cornstarch to thicken the spinach/corn sauce…delicious!!!!!