Pollo Chipotle

Name: Pollo Chipotle with Creamy Adobo Sauce
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 bone-in, skin-on chicken thighs (about 1.5 lbs); salt, to taste; black pepper, to taste; 2 tbsp olive oil; 1 medium yellow onion, chopped; 3 cloves garlic, minced; 1 tsp dried oregano; 2 cups chicken stock; 1 (7 oz) can chipotle peppers in adobo sauce; 1 cup heavy cream; cooked white rice, for serving; fresh cilantro leaves, for garnish; lime wedges, for serving

Pollo Chipotle is a one-pan Mexican chicken dish featuring bone-in thighs seared until golden, then simmered in a rich, smoky cream sauce made from chipotle peppers in adobo. The combination of tender meat and velvety sauce makes it an effortless weeknight staple.

🌍Mexican 🏷️Pollo chipotle 🏷️Chipotle chicken 🏷️Chicken thighs 🏷️Creamy sauce Spicy

🏷️

🏷️Smoky

-0:00

thatdudecancookonTikTok

Total

1h 10m

Servings

4

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by thatdudecancook

-0:00

thatdudecancookonTikTok

Ingredients

4 bone-in, skin-on chicken thighs (about 1.5 lbs)
salt, to taste
black pepper, to taste
2 tbsp olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
1 tsp dried oregano
2 cups chicken stock
1 (7 oz) can chipotle peppers in adobo sauce
1 cup heavy cream
cooked white rice, for servingoptional
fresh cilantro leaves, for garnishoptional
lime wedges, for servingoptional

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Instructions

1
Season chicken thighs generously on all sides with salt and freshly ground black pepper.
2
Heat olive oil in a large skillet over medium-high heat.
3
Carefully place the chicken thighs skin-side down in the hot pan and sear until the skin is golden brown and crispy. Flip and sear the other side. Remove the chicken from the pan and set aside.
4
In the same pan, add the chopped onion and sauté until softened, about 3-4 minutes.
5
Add the minced garlic and dried oregano, cooking for another minute until fragrant.
6
Pour in the chicken stock, scraping up any browned bits from the bottom of the pan.
7
Stir in the chipotle peppers in adobo sauce and the heavy cream.
8
Carefully transfer the sauce mixture to a blender and blend on high until completely smooth.
9
Pour the blended sauce back into the skillet.
10
Return the seared chicken thighs to the pan, nestling them into the sauce.
11
Cover the pan, reduce the heat to low, and let it simmer for about 45 minutes, or until the chicken is cooked through and the sauce has thickened to your liking.
12
Serve the chicken and sauce over a bed of cooked white rice. Garnish with fresh cilantro leaves and a squeeze of lime juice.

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Tips & Notes

Pro tips

Pat chicken thighs dry before searing to develop a golden crust and render skin fat for flavor.
Don't skip the searing step—browning the chicken creates a flavorful fond that deepens the sauce.
Blend or finely chop the chipotle peppers if you prefer a smoother sauce without visible pepper pieces.
Taste and adjust salt carefully after adding the adobo sauce, which contains salt already.

Substitutions

heavy cream → Mexican crema or sour cream thinned with stock (slightly tangier result)
chipotle peppers in adobo → chipotles in vinegar or smoked paprika + pinch of cayenne (less authentic but milder)
chicken stock → vegetable stock (vegetarian option, no flavor change)
dried oregano → fresh oregano (use 1 tbsp, add near end of cooking)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of chicken stock if the sauce has thickened.

Common Questions

Can I use boneless chicken breasts instead of bone-in thighs?

Yes, but reduce simmering time to 10-12 minutes to avoid drying out the meat. Bone-in thighs stay juicier and more flavorful during the longer cook.

How spicy is this dish?

Chipotle peppers deliver a smoky, moderate heat. Use fewer peppers for milder results, or remove seeds before adding for less spice while keeping flavor.

Can I make this ahead?

Yes. Cook fully, cool, and refrigerate up to 3 days. Reheat gently on the stovetop over medium-low heat with a splash of stock to restore sauce consistency.