Great easy chicken dish that can be served over rice or pasta. Juicy, tender chicken thighs cooked in a creamy, spicy chipotle pepper sauce with lots of bell peppers and onion.
Do you know about the hidden treasures in your house? I’m not talking about someone hiding gold and gems under the floor boards, although that would be nice, I’m talking about things that are hiding in the corners and back rows of the closets and cabinets. Things we completely forget about.
This week, I actually found quite a few treasures in my house. I found a pair of pants that I loved but completely forgot about since they were hiding all the way at the bottom of the dresser drawer. Digging through the pantry, I found a can of chipotle peppers in adobo sauce and immediately got a craving for it’s smokey flavors. After finding the peppers, I had use them to make something for dinner. It became like a game of Chopped.
“Okay, I have these chipotle peppers in adobo sauce and I have some chicken leg quarters. Let’s put a dinner together.”
Once I had the sauce figured out, the rest of the dish came together on it’s own. Smokey, spicy chipotle peppers are great cooked with cream because it helps ease the spiciness of the pepper and creates a delightful sauce cooked with juicy chicken thigh meat and bell peppers.
For this dish, you can use any part of the chicken leg. You can use bone-in chicken thighs, drumsticks, or chicken leg quarters. Just remember that bake time may vary depending on the size of the meat used.
This Chicken in Chipotle Cream Sauce is best served over a bed of fluffy rice. If you don’t like rice, try it over pasta, quinoa, or with a vegetable that is good to soak up sauce, like broccoli.
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Chipotle Creamy Chicken Thighs
Ingredients
- 2 tbsp canola oil
- 3.5 lbs chicken leg quarters (other cuts can be used)
- 2 red bell peppers thinly sliced
- 1 yellow onion thinly sliced
- Salt
- 1 pint heavy whipping cream
- 4 chipotle peppers in adobo sauce
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp sugar
- salt
Instructions
- Preheat oven to 350.
- In a medium mixing bowl, combine heavy whipping cream, paprika, garlic powder, and salt.
- Mince chipotle peppers in adobo sauce and whisk them into heavy cream mixture. Mix sauce until all ingredients are evenly incorporated. Set aside.
- Preheat an oven safe cooking pan (like a cast iron pan) over medium-high heat.
- Season chicken leg quarters with salt on both sides.
- Add canola oil all over the hot cooking pan and place chicken legs into it. Sear chicken legs until golden brown and flip them over.
- Add sliced onions and peppers to the pan, all over.
- Sear chicken legs until golden brown on the other side and then pour the sauce all over the chicken and veggies. (It's okay if some vegges end up under the chicken.
- Transfer the pan into the pre-heated oven and bake for 40-45 minutes. (Time will depend on the size and the cut of the chicken used. Drumsticks and thighs may take 10-15 minutes less than a whole leg quarter.)
- Serve over rice, pasta, or veggies.
Nutrition
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Some More Recipes You Will Like:
Garlic Parmesan Mini Chicken Meatloaves
Sesame Roasted Chicken Thighs
McCormick Melanie says
Can I ask just how hot this is? I LOVE spice but my husband does not, so I always have to be very careful with what I cook.
LyubaB says
Hi,
The cream in this recipe really counteracts the spice but what you can do is in step 2, when you add the chipotle peppers just add two instead of four and then taste it to see how the spice level is for you both and then you can add more if you want.
Jamie says
This looks amazing! Is there an easy adaptation to instant pot? I’m new to that method so wouldn’t want to mess it up!
Chris says
Can I add uncooked orzo right to the pan went i put it in the oven, let it fully cook with the chicken and the sauce?
LyubaB says
Hi Chirs, there isn’t enough liquid to properly cook the orzo, and the timing difference is significant, which would make it mushy. Instead, I recommend cooking the orzo very al dente separately, then adding it during the last few minutes. This way, it won’t absorb all the liquid or become overly soft, but it will still take on the dish’s flavors.
Shannon Schreur says
My family and I absolutely LOVE this recipe!!! I have made it a couple of times with thighs but tonight I’m going to use cut up chicken breasts. Can’t Wait!!!
LyubaB says
Yum! Let me know how it goes!
KELLY WIMBERLY says
I MADE THIS FOR DINNER TONIGHT AND IT WAS DELICIOUS. I USED SKINLESS BONELESS CHICKEN THIGHS AND I HALVED THE RECIPE AS WAS ONLY COOKING FOR TWO. I USED 3 CHIPOLTE PEPPERS AS MY HUSBAND LIKES SPICE. THE ONLY NOTE I WILL MAKE IS BECAUSE THE TIMING OF BROWNING CHICKEN THIGHS WAS LESS I WOULD SAUTE THE ONIONS AND PEPPERS A LITTLE LONGER. HOWEVER, IT WAS DELICIOUS AND WILL DEFINITELY MAKE AGAIN.
LyubaB says
Hi Kelly,
Thanks for stopping by, I am so glad you liked it!
Nichole says
If I’m using small boneless skinless thighs how would you alter this recipe? Thanks!!
LyubaB says
Hi, Nichole! I would still sear the chicken until golden brown, then I would cook it for less time around 15-20 mins. After 15 minutes check with a thermometer and when its at 165 it is done. I hope you like it!!
Cathy says
Hubby and I really liked this. Found it to have the right amount of spice an heat and it looked gorgeous coming out of the over.
Shemeca says
I made this dish last night and it came out a little to greasy for me. Gonna use skinless meat next time.
Nikki says
What am I suppose to do with the sugar? Thank you
lyuba says
I’m so sorry I missed it, it goes into the sauce. Thank you!