Pollo en Salsa de Chipotle (Chicken in Creamy Chipotle Sauce)
Why this recipe works
- Built-in depth: Softened onion, garlic, tomato and oregano are cooked before blending, giving the sauce a savoury base beneath the chipotle heat.
- Silky sauce: Blending the tomato-chipotle mixture before adding the crème fraîche creates a smooth sauce that coats the chicken well.
- Clean finish: A squeeze of lime at the end lifts the creamy sauce and keeps the smoky flavour from feeling heavy.
- Weeknight-friendly: Boneless chicken thighs cook quickly in the sauce while staying tender and juicy.
Get the most out of this recipe
Adjust the heat
- For a milder sauce: Use less chipotle sauce and lean on the tomato, crème fraîche and lime to keep the sauce rounded rather than sharp.
- For more heat: Add extra chipotle sauce gradually, letting it simmer briefly before tasting so the smoky heat has time to settle into the sauce.
- Keep it balanced: If the sauce tastes too hot, add a little more crème fraîche or stock and finish with lime to restore balance.
Ingredient notes
- Use ripe tomato: A ripe tomato breaks down more easily and gives the blended sauce a softer, rounder flavour.
- Choose chicken thighs: Boneless, skinless thighs suit this simmered dish because they stay tender in the creamy sauce.
- Add lime to taste: Lime should brighten the sauce without making it sharp, so add it gradually at the end.
Common mistakes
- Boiling the cream: Keep the heat low after adding the crème fraîche; a hard boil can make the sauce split.
- Drying out the chicken: Simmer the chicken only until cooked through, especially if using breast instead of thighs.
- Rushing the tomato base: Let the tomato cook down before blending so the sauce tastes rounded rather than watery.
Make-ahead tips
- Good for meal prep: The finished chicken keeps well in the fridge and reheats gently for quick dinners.
- Reheat gently: Warm over low heat and add a little stock if the sauce has thickened too much.
- Freezer-friendly: Freeze once cooled, then defrost overnight in the fridge before reheating until piping hot.
Equipment you'll need
Ingredients
Instructions
- Finely chop the yellow onion and peel the garlic. Roughly chop the tomato, and cut the chicken thighs into large bite-sized pieces.
- Heat the sunflower oil in a large frying pan over medium heat. Cook the onion for 5 to 6 minutes until softened and lightly golden, then add the garlic and cook for 1 minute until fragrant.
- Add the tomato and dried oregano and cook for 6 to 8 minutes, stirring, until the tomatoes have broken down and the pan looks a little drier. Stir in the chipotle sauce and cook for 1 minute.
- Pour in the chicken stock and bring to a gentle simmer for 2 minutes. Carefully blend until completely smooth, then return the sauce to the pan.
- Stir in the crème fraiche and keep the heat low so it does not boil. Simmer for 3 to 4 minutes until the sauce looks slightly thicker and the flavour has mellowed.
- Add the chicken thighs and stir to coat. Simmer gently for 10 to 12 minutes, stirring occasionally, until the chicken is cooked through and the sauce clings to the meat.
- Squeeze in the lime juice to taste and simmer for 1 minute. Serve hot.
Recipe notes
Tips
- Keep the sauce at a gentle simmer after adding the crème fraiche; boiling can make it split.
- For a smoother sauce, blend while still warm and strain through a sieve-strainer before returning it to the pan.
- If serving vulnerable groups, make sure the chicken is piping hot all the way through before serving.
Substitutions
- Replace Crème fraiche with Greek yogurt for a slightly tangier, lighter sauce; add it off the heat, then warm gently.
- Replace Chicken thighs with chicken breast for a leaner result; add it later and simmer just until cooked through so it stays juicy.
- Replace Lime with lemon for a similar bright finish.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate in a sealed container for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of chicken stock if needed, until piping hot. Freeze for up to 2 months; defrost overnight in the fridge before reheating.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 45min (20min active)
- Difficulty: Easy
- Cuisine: Mexican
-
Allergens:
Milk
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Vegetable Tagine
Vegetable tagine with chickpeas, tomatoes and dried apricots
Carbonnade Flamande (Flemish Beef and Beer Stew)
Belgian beef and onion stew braised in dark beer
Callos a la Madrileña (Madrid-Style Tripe Stew)
Madrid-style tripe stew with chorizo, ham and smoked paprika
Ossobuco Bianco (White Braised Veal Shanks)
White-braised veal shanks finished with parsley and lemon zest gremolata
Texas-Style Beef Chilli (No Beans)
Texas-style beef chilli without beans, thick and rich
Belgian Beer Chilli with Beef, Beans and Tomatoes
Beef and bean chilli simmered with Belgian beer and tomatoes
British-Style Butter Chicken Traybake
Butter chicken traybake with creamy tomato sauce
Air Fryer Satay Chicken
Air-fried satay chicken with peanut, lime and soy sauce.
Air Fryer Steak
Air fryer steak finished with butter and rested before slicing.
Pasta con Salsiccia (Pasta with Italian Sausage)
Rigatoni with Italian sausage in tomato and white wine sauce
Ayam Penyet (Smashed Fried Chicken with Sambal)
Smashed fried chicken with sambal
Chicken Shawarma Plate with Garlic Sauce and Pickles
Roasted chicken shawarma with garlic sauce, pickles and salad
Sopa de Lima (Yucatecan Lime and Chicken Soup)
Yucatecan chicken and lime soup finished with tortilla strips
Tinga de Pollo con Chipotle (Shredded Chicken in Chipotle Sauce)
Shredded chicken in smoky chipotle tomato sauce for tortillas
Tinga de Pollo Tacos with Chipotle Sauce
Tacos filled with shredded chicken tinga and chipotle sauce
Tinga de Setas (Mexican Mushroom and Chipotle Tacos)
Smoky chipotle tomato mushroom filling served in corn tortillas
Chicken Tinga Tostadas
Crisp tostadas topped with smoky chicken tinga and onion
Chicken Tinga Tacos (Shredded Chicken in Chipotle Tomato Sauce)
Chicken tinga tacos with smoky chipotle tomato sauce
You might also like
Hyderabadi-Style Lamb Biryani
Hyderabadi-style lamb biryani layered with rice and fried onions
Gluten-Free Black Bean and Sweet Potato Enchiladas
Baked enchiladas with black beans, sweet potato and chipotle
Mushroom and Chestnut Wellington (Vegetarian)
Mushroom and chestnut Wellington baked in crisp puff pastry
Italian Lentil and Tuna Salad (Insalata di Lenticchie e Tonno)
Italian lentil and tuna salad with capers and lemon
Budino di Riso (Tuscan Rice Pudding Tart)
Tuscan rice pudding tart baked in shortcrust pastry
Roast Chicken with Bread Sauce and Roast Potatoes
Roast chicken with bread sauce, roast potatoes and gravy
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen Carbon Steel Nonstick Frying Pan 12 Inch
- Works on all stovetops
- Naturally nonstick when seasoned
- Requires seasoning and maintenance
T-fal Ultimate Hard Anodized Nonstick Fry Pan 12 Inch
- Excellent price-performance
- Thermo-Spot heat indicator
- Not induction compatible
All-Clad HA1 Hard Anodized Nonstick Fry Pan 12 Inch
- Top-tier build quality
- Excellent heat distribution
- Expensive
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
