Dutch Oven Chipotle Chicken

by sammymoniz

This one pan Dutch Oven Chipotle Chicken is a perfectly cozy meal AND it’s great for meal-prep! packed with protein from the chicken and filled with fresh veggies like poblano, bell pepper, onion and cilantro. All the ingredients simmer in enchilada sauce to bring it together. Think saucy fajitas, bold in flavor and packed with bites of chicken. Best served over a bed of rice and topped with creamy guacamole (or sour cream!) and additional fresh cilantro. Best yet, this dish holds up to reheating for meal-prep. For those who like to/ need to batch cook for the week, this recipe will be the recipe to get you prepped and ready to take on a busy week!

Dutch oven chipotle chicken with cilantro.

Few steps to meal-prepped

First, char the fresh vegetables. Second, brown the chicken. Next, combine the veggies, chicken and enchilada sauce and simmer. After that, serve the dish topped with a cool element like creamy guacamole or sour cream to balance the flavors. BOOM. That’s it! In conclusion, this recipe makes meal prep super simple and wildly delicious.

This saucy chipotle chicken is best served over a bed of white rice to sop up all the juices. Layer your meal-prep containers with cooked white rice, a hearty serving of chicken and veggies and I suggest adding your toppings (like guacamole or sour cream) just before eating. Our go-to containers great for meal-prep and for stacking in the fridge are these Glass Food Storage Containers with Bamboo Lids. My favorite part is how perfectly they stack. The containers are microwave safe and can be popped right into the oven for at-home reheating.

Large pot of chipotle chicken.

Looking for more meal-prep recipes? Here are a few to try:

TURKEY TACO SHISHITO BOWLS

ITALIAN SAUSAGE SHEET PAN WITH SEASONAL VEGGIES

PB&J OVERNIGHT OATS

Most importantly, if you make this Dutch Oven Chipotle Chicken recipe, be sure to leave a comment and/or give this recipe a comment! Above all, I love to hear from ya’ll and do my best to respond to every comment. In other words, if you DO make this recipe, don’t forget to snap a picture and tag me on Instagram! Looking through the photos of your dayyyummm good recreations is my favorite!

Finished plate of Dutch Oven Chipotle Chicken over a bed of rice topped with guacamole and cilantro.

Dutch Oven Chipotle Chicken

sammymoniz This one pan Dutch Oven Chipotle Chicken is a perfectly cozy meal AND it’s great for meal-prep! packed with protein from the chicken… Main Dutch Oven, Chipotle Chicken European Print
Feeds: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 roasted poblano pepper, sliced
  • 1 bell pepper, sliced
  • 1 onion, slices
  • 2 pounds ButcherBox chicken breast (or thighs), cubed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 2 cups enchilada sauce**
  • 2 teaspoon minced garlic
  • 2 chipotles in adobo, chopped**
  • 2 bay leaves
  • 1 cup fresh cilantro, plus more for serving
  • Avocado, sliced or mashed for serving
  • 1 lime, sliced for serving
  • 2 cups cooked white rice (or cauliflower rice) for serving

Instructions

  1. Heat 1 tablespoon of olive oil in a large dutch oven over high-medium heat. When the oil shimmers add the poblano, bell pepper and onion. Cook for 5-7 minutes until slightly charred. Remove the peppers and onions from the dutch oven and set aside.
  2. Toss the cubed chicken with salt, pepper, chili powder and cumin. Heat the remaining tablespoon of olive oil in the dutch oven. Add the chicken to the hot pan in batches to brown. Don't over-crowd the pot to help brown the chicken. Cook for 3-5 minutes on each side. Remove one batch and brown the remaining chicken.
  3. Once all the chicken has browned, return all the chicken and the charred peppers and onions to the dutch oven.
  4. To the dutch oven, add the enchilada sauce, minced garlic, chopped chipotles and bay leaves.
  5. Bring the pot to a boil. Reduce the heat, cover and simmer on low for 30 mins. Remove the bay leaves and add fresh cilantro.
  6. Serve over rice (or cauliflower rice) with avocado or guacamole, additional fresh cilantro and a squeeze of lime!

Notes

Enchilada Sauce:

  1. In a large sauce pot, heat the olive oil over medium heat. Add the flour and stir continuously. Cook 1-2 minutes until golden.
  2. Stir in the tomato paste and all remaining ingredients except for the broth. Cook 1-2 minutes.
  3. Slowly add the broth a little at a time whisking until smooth. Reduce the heat and simmer 10-15 minutes until slightly thickened.

** A can of chipotles in adobo may have 5-7 peppers in the can, this recipe calls for TWO total peppers. Remove the peppers from the sauce, chop them up and add them to the recipe. They provide a good bit of heat so if you are sensitive to spice adjust accordingly. 

 

Nutrition Information: Serves 6 / 302 cals / 13g F / 9g C / 36g P (not including rice/cauli rice)

20 comments
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20 comments

Abbt February 10, 2021 - 11:58 am

Question! How much does the enchilada sauce recipe yield?

Reply
sammymoniz February 15, 2021 - 11:59 pm

About 3 cups.

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Jarad Balch February 13, 2021 - 6:47 pm

Before I start, I have to admit my Wife is Kitchen Queen! She recommended I try this recipe, and I am amazed at how it turned out. I didn’t have any guacamole and I’m kicking myself for leaving it out. I definitely think having something creamy to balance this out would have been perfect, but I am just excited that I didn’t mess it up. Thank you for putting this together. I will be trying more of your recipes in the near future!

Reply
sammymoniz February 15, 2021 - 11:57 pm

Heck yes!! Welcome, Jarad!!

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WWW.XMC.PL February 16, 2021 - 9:57 am

I was wondering where you got your layout? Its great Looking.

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sammymoniz February 16, 2021 - 11:10 am

Thank you! I had it custom made 🙂

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Staci Miller February 19, 2021 - 9:08 pm

Made this last weekend for food prep and O-M-G was it amazing! Not only delicious right out of the pot, but it held so well through the week for a quick lunch over some rice. I’m very sad I finished the last of it for dinner tonight. Will be making it again soon!

Reply
sammymoniz February 19, 2021 - 11:44 pm

Staaci, I’m so glad you enjoyed it! This is SOOOO good for meal prep, the flavors get even bettttter!

Reply
www.xmc.pl Enterprise February 20, 2021 - 7:06 pm

I am normally hunting for notice. This article gets me thinking. put you in my favorites

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Kevin February 20, 2021 - 9:28 pm

Thanks Sammy! Just discovered your website and this was the first recipe we tried. Dang was it good! I substituted a few items that I didn’t have: chicken noodle soup broth for chicken broth, generic dried mexican peppers for the poblano, and chipotle chile powder. It still turned out great. We are going to try this recipe as a fantastic chili without the rice next time! Thank you!

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sammymoniz February 20, 2021 - 9:41 pm

Kevin, so glad to hear you made the recipe work for you! Welcome!

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Japonia Kobieta February 26, 2021 - 5:10 pm

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WWW.XMC.PL March 3, 2021 - 4:17 am

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Reply
A Raoo March 29, 2021 - 11:54 am

Made this for the first time last night. VERY TASTY! The avocado topper goes a long way at helping to counterbalance the heat. Plus, enough leftovers for two meals during the work week. Great recipe, will definitely be making again.

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sammymoniz March 29, 2021 - 1:46 pm

so happy to hear you enjoyed it! yes, that avocado is the perrrrfect balance for the heat in this dish!

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Jeremy April 21, 2021 - 7:36 pm

Do you have macros for this?

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sammymoniz April 26, 2021 - 10:03 am

Jeremy, the NOTES section has been updated with the nutrition information and link to MyFitnessPal for easy tracking.

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Celeste Herron May 2, 2021 - 2:17 pm

Ok! I made this last night and it was fun to make and super flavorful….BUT I think I may have made a mistake??? I opened up the chipotle peppers in adobo and dumped in straight in sauce and all. The spice was intense and we didn’t have avocado to soften it, was I supposed to use all that adobo sauce or just remove the peppers? I wish I could send you the photo of my husband with his face buried in a paper towel wiping the sweat off ??

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sammymoniz May 2, 2021 - 8:55 pm

Celeste–oh no!! The recipe calls for 2 chipotle peppers from the can, the whole can sounds verrrrry spicy. I have made a note in this recipe to save additional readers from this as well. You take the 2 peppers from the sauce, chop them up and add the peppers to the recipe. Residual sauce on the peppers from the can is great for flavor but if you a spice sensitive, adjust accordingly and remove these peppers altogether.

Reply
Liz S May 7, 2021 - 1:57 am

Sat on this recipe for a month before I tried it – lost time! Easy and – surprise, surprise – dayyyyum good!

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