Serves 4 to 6


1 whole chicken, 3 to 4 lbs, broken down into 8 pieces, skin removed
2 medium onions, sliced
½ can chipotle in adobo sauce, pureed (La Morena brand preferred)
2 cups chicken stock
1 lb new potatoes
Cooked rice, for serving


In a large sauté pan over medium high heat, sear chicken until golden brown, about 5 to 6 minutes. Transfer chicken to a plate and set aside.

In the same large pan, sauté onions until translucent, about 8 to 10 minutes. Season with a pinch of kosher salt.

Add the pureed chile to the onions and cook 2-3 minutes.

Return chicken to pan with onions, add chicken stock. Add another pinch of salt. Cover and allow to braise for about 25-30 minutes.

Add potatoes, cover, and cook another 15-20 minutes, or until potatoes are fork tender.

Serve warm, over rice.

Back to Top  

Sign up for my newsletter

Sign up for updates on new recipes and
ramblings from yours truly.