Very good and I would make it again as a nice substitute to chili. Like others, I used a can of chipotles in adobo in place of the dried chilies and I used 1 whole boneless skinless breast instead of thighs. After browning the breast, I shredded it in the food processor. I'm trying the Mediterranean diet so I removed the bacon. We never missed it and given the recipe's richness, I think I would have preferred it without. I tried substituting low fat Greek yogurt for the sour cream, and thought it was actually better than the sour cream my husband used. The sour cream was richer, but the yogurt added a slight tartness that complimented the smoky, spicy dish. I live in a warm climate and eat a lot of spicy foods. The spice level was good for me, but the chipotles in adobo might be very spicy for some folks. If you are unsure, use half the can. I also used just 1cup of broth because I liked the thicker consistency. And I served it with the yougurt or sour cream and a scoop of pico de gallo. I made cole slaw with salsa-yogurt sauce as a side dish, and the crisp, cold, creamy slaw was a great pairing.
I saw this recipe in our local newspaper and printed out a couple of weeks ago. Finally made it last night using boneless skinless chicken thighs and canned chipotle in adobo sauce in place of the bone-in skinless thighs and a dried chipotle and it was delicious. I shared it with my neighbors and they raved about it and can't wait for me to make it again. Great cold weather food.
UPDATED REVIEW 4/9/2013 I'm still making this for my family. Now, I often make it as chili. I double all the ingredients except the chicken. For the chicken, I use 2-2 1/2 lbs. boneless, skinless thighs, then shred the meat after browning.
This has become a staple in our house, and is often requested. It is easy to make and so flavorful. If you cannot find a dried chipotle chile, I found McCormack's makes a chipotle chile powder, and I start with about 1/2 tsp. I've also use a combo of chipotle and ancho chile powder. I've used boneless chicken breasts when I've been out of thighs. I, too, use 2 cans of beans and some extra broth.
This was delicious! I followed the other reviewers' suggestions: added a can of beans and minced a few chipotle chiles from a can of chipotle chiles in adobo sauce in place of the dried chile. I also used boneless skinless chicken thighs cut into strips in place of the whole thighs, and it worked well. I think that I'll try using chicken breasts next time to make the recipe even healthier, although the thighs were tasty.
Great smoky flavor. If I'd been alone, I might have licked my bowl! In our small town, dried chipotle are a far-a-way dream...so I added a finely minced chipotle in adobo sauce. As suggested by other reviewers, I did add the second can of black beans. The only thing I might change next time, adding a couple more chicken thighs; the amount of "sauce" could support them.
Very flavorful....I've used all thighs or half thighs/half chicken breasts (cut in half) and both ways it was delicious. A keeper!
This was very tasty and satisfying. I would have given this five stars if I hadn't tweaked it a bit. I used bone-in chicken breasts and simmered over low heat for about 1 hour and 45 minutes. When the meat was falling-off-the-bone tender, I removed it from the stew, shredded it, then tossed it back in. I could not find dried chipotle chilies so I used a canned chipotle chili that was packed in adobe sauce...I don't think the stew was missing anything because of this. Also, I think the stew could have used a few extra beans, so I will use 2 cans of beans the next time rather than one. I can't wait to have the left overs for lunch today!
Lots of friends and family asked for this recipe. It can be made ahead, and actually improves as the flavors blend together. A squeeze of fresh lime is a great way to finish off this dish.
This recipe was only OK for me. Really, the flavors were good. I'm just not a fan of chicken thighs, so it was more of a personal thing.