Chipotle Braised Chicken

11 ingredients
4 steps

Ingredients

  • 1 large onion, halved lengthwise, then thinly sliced lengthwise
  • 2 garlic cloves, minced
  • 1 Turkish or 1/2 California bay leaf
  • 1 tablespoon unsalted butter
  • 1 1/2 tablespoons olive oil, divided
  • 3 pounds chicken parts
  • 1 teaspoon chipotle chile powder
  • 1 cup water
  • 1 tablespoon fresh lime juice
  • 1/4 cup chopped cilantro
  • lime wedges

Directions

  1. 1
    Cook onion, garlic, and bay leaf in butter and 1/2 tablespoon oil with 1/8 teaspoon salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until onion is beginning to brown, about 10 minutes. Transfer to a plate.
  2. 2
    Pat chicken dry and season with 1 teaspoon salt. Brown chicken in remaining tablespoon oil in 2 batches, 5 to 6 minutes per batch, transferring to a plate as browned.
  3. 3
    Discard all but 2 tablespoons fat from skillet, then stir in chile powder and onion mixture and cook, stirring, 1 minute. Stir in water and bring to a simmer, scraping up brown bits.
  4. 4
    Add chicken and cook, covered, over low heat, turning chicken once, until just cooked through, 25 to 30 minutes. Transfer chicken and onions with a slotted spoon to a platter. Skim off and discard fat from sauce, then boil until slightly thickened. Stir in lime juice and cilantro and spoon sauce over chicken.

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