Total Time
Prep 10 mins
Cook 30 mins

Easy to make on a weeknight. I actually just threw this together and it came out pretty good.

Ingredients Nutrition


  1. Butterfly cut each thigh (Slice the inside of the thigh so that it will cook quicker and more evenly). Season each thigh front and back with cumin and pepper.
  2. Heat oil in large frying pan over medium high. Add both of the onions and bell pepper, saute for about 5 minute.
  3. Add chicken thighs and brown for about 10 minute turning over once to brown both sides.
  4. Add the 2 tablespoons of chipotle puree and 2 peppers. Disolve and sprinkle the chicken bullion cubes over the chicken (or if you have granulated bullion, add 2 tablespoons).
  5. Add about 2 cups water, or enough to barely cover the chicken. Mix the water in the pan a bit and taste if it needs more salt.
  6. Cover and cook for about 20 mins on medium high or until the juices from the chicken run clear and the sauce has thickened enough for your taste. When done, turn pan off and add the cilantro.
  7. Serve with rice.
Most Helpful

Made this because it looked quick! It was good!!! Didn't blow me away or anything. Thinking maybe tomorrow it will be better after all the flavors blend. There was a lot of liquid. Tried to add some corn starch to thicken it up but it didn't do much. Made with a side of beans and sauted red potatoe, zucchini, and carrots. Added sliced avacado too.

seal angel July 23, 2014

Made for New Kid on the Block Tag. These chicken thighs are out of this world. I originally thought that they would be rather spicy, but they weren't. Love the color that the cumin put on the meat and you could really taste it. The only two things about this recipe are ~ the ingredients are not in the order that they are used (might be confusing for a new cook and thus I forgot the cilantro) and the sauce needed to be thickened a little, which I did. Regardless this is a great recipe and I will use it again! Thanks for posting this!

LARavenscroft July 19, 2009