F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Chipotle Chicken and Bell Pepper Casserole

  • ACTIVE: 1 HR 30 MIN
  • TOTAL TIME: 10 HRS
  • SERVINGS: 12
  • MAKE-AHEAD

The chicken has to marinate overnight, so plan accordingly.

Plus: More Chicken Recipes and Tips

  1. One 7-ounce can chipotle chiles in adobo, chiles stemmed and seeded, adobo reserved
  2. 12 whole chicken legs
  3. Salt and freshly ground pepper
  4. 3 tablespoons vegetable oil
  5. 4 tablespoons unsalted butter
  6. 1 large onion, cut into 1/2-inch dice
  7. 1 green bell pepper, cut into 1/2-inch dice
  8. 2 red bell peppers
  9. 1 1/2 cups chicken stock or canned low-sodium broth
  10. 1 pound tomatillos—husked, washed and coarsely chopped
  11. 1 large tomato, coarsely chopped
  12. 2 large garlic cloves, minced
  13. 1/4 teaspoon cayenne pepper
  14. 6 scallions, thinly sliced
  15. 1 cup chopped cilantro leaves
  1. In a food processor, puree the chipotles and adobo until smooth. Put the chicken legs on a large rimmed baking sheet and season with salt and pepper. Coat the legs thoroughly with the puree. Cover and refrigerate overnight.
  2. Preheat the oven to 350°. In a large skillet, heat 1 tablespoon of the oil until shimmering. Add 4 of the chicken legs to the skillet, skin side down, and brown over moderate heat, about 4 minutes per side. Transfer to a large rimmed baking sheet. Wipe out the skillet and repeat with the remaining oil and chicken legs. Wipe out the skillet again.
  3. Melt the butter in the large skillet. Add the onion and green pepper and cook over moderately low heat until lightly browned, about 15 minutes.
  4. Meanwhile, roast the red peppers directly over a gas burner or under a preheated broiler, turning occasionally, until charred all over. Transfer the peppers to a plate and let stand for 10 minutes. Discard the charred skin, stems and seeds and cut the red peppers into 1/2-inch dice.
  5. Add the chicken stock to the onion and green pepper and simmer over moderate heat for 5 minutes. Add the tomatillos, tomato, garlic, cayenne and the roasted red peppers and simmer over moderate heat for 10 minutes. Season the sauce with salt and pepper and pour into 2 large baking dishes. Set the chicken legs on top of the sauce, skin side up. Bake for about 25 minutes, or until the chicken is deeply browned and cooked through. Scatter the scallions and cilantro over the chicken and serve.
Make Ahead The chicken can marinate for up to 2 days. The onion and pepper sauce can be refrigerated for up to 2 days. Serve With Baked Tomato Risotto.

Suggested Pairing

A rosé or a white Zinfandel with an edge of sweetness will balance the heat from the chipotle chiles here.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.