Everyone loves Chipotle Chicken... Right? Here's our version and i promise you will love it! Perfect for tacos, salads, chicken borritos or enchiladas.
This recipe is made in no time at all and all in one pan. I talk you through each step from poaching and shredding the chicken to making the smokey, spicy sauce.
About This Chipotle Chicken Recipe
This Chipotle Chicken recipe takes everyday ingredients and transforms them into something bold and full of flavor. The chicken is gently poached until tender and easy to shred, then coated in a smoky, tangy chipotle sauce. The result is juicy, pull-apart chicken with a rich kick of heat! Perfect for serving in tacos, over rice, or piled onto warm flatbreads with your favorite toppings.
It’s quick to make and endlessly versatile. Keep it simple with just chicken and sauce, or add extras like peppers, onions, or sweetcorn to bulk it out. However you serve it, this chipotle chicken is the kind of recipe you’ll want to come back to again and again.
Ingredients
Using the freshest ingredients in this Chipotle Chicken recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.
See recipe card for quantities.
- Chicken breast or boneless chicken thigh
- chicken broth
- Onion
- Garlic
- Spring onion (scallions)
- Chipotle Peppers in Adobo sauce (see substitutions below if needed)
- vine tomatoes (quartered)
- sugar
- salt
- fresh coriander (cilantro), finely chopped
- cooking (vegetable) oil - spray oil works best for frying the quesadillas
- For Serving: Sour cream, lime wedge
See recipe card for quantities.
Instructions
You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.
- Step 1: In a pan on a medium heat, add a splash of olive oil and brown your chicken breasts.
- Step 2: Add ¼ cup (60ml) of chicken stock.
- Step 3: Cover your pan with a lid and allow to poach for 10-12 minutes.
- Step 4: Once cooked, shred your chicken in a bowl with forks.
- Step 5: In a blender or food processer, add the tomatoes, coriander, chipotle peppers, sugar, salt and spring onion (scallions). Blitz until a smooth paste. Set roughly ⅓ of the sauce to one side to layer on top of the enchiladas.
- Step 6: In a pan over a med-low heat, add 1 tablespoon of oil then fry the onions until translucent (5 minutes) then stir in the garlic for a further one minute.
- Step 7: Add the remaining blended chipotle paste to the onions and garlic. Then add ¼ cup of chicken broth (you can add more if it's looking dry).
- Step 8: Add the shredded chicken to the pan, simmer and stir occasionally for up to 10 minutes for the flavors to develop.
How to serve Chipotle Chicken
This Chipotle Chicken recipe is incredibly versatile. Here are some ways you could use the chicken...
- Tacos!!! Load up some tacos with this chipotle chicken, very similar to this Tostadas de Tinga recipe.
- How about loading them into some enchiladas?
- Chicken Caesar salad?
- Loaded Fries? Yes please!
If you have any fun creations, be sure to tag us on Instagram and Facebook!
Substitutions
- Chipotle Peppers in Adobo sauce - I think it is important to mention this ingredients in particular, as here in the UK, they can be more difficult to find. The chipotle peppers in tomato sauce can actually be substituted with more easily accessible Chipotle paste. Use 2–3 tablespoons adobo paste + ½–1 teaspoon smoked paprika (or chipotle powder if you have it).
Serving Size (Serves 4)
This recipe is written to serve 4. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.
Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.
Storage
Fridge: Allow your dish to cool completely, then store in an airtight container for up to 3 days. Flavors often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.
Top Tip
For the best flavor, let the shredded chicken sit in the chipotle sauce for at least 10 minutes before serving. This gives the meat time to soak up all that smoky richness.
FAQ
Yes! Chipotle chicken keeps really well. Store it in the fridge for up to 3 days or freeze for up to 3 months. Just reheat gently with a splash of water or stock to keep it juicy.
It’s super versatile, use it in tacos, burritos, rice bowls, quesadillas, or even on top of nachos. It also makes a great filling for sandwiches or wraps.
Absolutely. Use fewer chipotle peppers or swap half of them for roasted red peppers. You’ll still get the smoky depth without too much heat.
Flavorful Chicken Recipes
Looking for other recipes like this chipotle chicken recipe? Try these other chicken recipes full of bold flavor!:
More Mexican Flavors...
Looking for other recipes like this chipotle chicken recipe? Try these other chicken recipes full of bold flavor!:
Pairing
These are my favorite dishes to serve with Chipotle Chicken:
Recipe
Spicy Chipotle Chicken Recipe
Make our easy Chipotle Chicken recipe in one pan. Enjoy bold flavors in tacos, burritos, or as a tasty addition to salads.
Ingredients
- 1lb (500g) Chicken breast or boneless chicken thigh
- 1 cup chicken broth
- 1 white Onion
- 3 cloves Garlic
- 2 Spring onion (scallions)
- 6-8 Chipotle Peppers in Adobo sauce (see substitutions below if needed)
- 3 vine tomatoes (quartered)
- 1 teaspoon sugar
- 1 teaspoon salt
- bunch of fresh coriander (cilantro), finely chopped
- cooking (vegetable) oil
- For Serving: Sour cream, lime wedge
Instructions
- In a pan on a medium heat, add a splash of oil and brown your chicken breasts.
- Add ¼ cup (60ml) of chicken stock.
- Cover your pan with a lid and allow to poach for 10-12 minutes.
- Once cooked, shred your chicken in a bowl with forks.
- In a blender or food processer, add the tomatoes, coriander, chipotle peppers, sugar, salt and spring onion (scallions). Blitz until a smooth paste. Set roughly ⅓ of the sauce to one side to layer on top of the enchiladas.
- Now in a pan over a med-low heat, add 1 tablespoon of oil then fry the onions until translucent (5 minutes) then stir in the garlic for a further one minute.
- Add the remaining blended chipotle paste to the onions and garlic. Then add ¼ cup of chicken broth (you can add more if it's looking dry).
- Add the shredded chicken to the pan, simmer and stir occasionally for up to 10 minutes for the flavors to develop.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 328Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 144mgSodium: 1194mgCarbohydrates: 14gFiber: 3gSugar: 7gProtein: 48g
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