Chipotle Chicken Sloppy Joes Recipe

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This recipe is very good! If I sit down, I'll serve it with an easy apple coleslaw or crispy broccoli salad and everyone is happy, including the picky eaters. Ground chicken is a nice break from Joe's usual sloppy ingredients, but you can also use turkey – these Joes are smoky, spicy, and a little sweet, thanks to the canned chipotle peppers.

While shopping, you may have seen those cute cans of chipotle peppers in something called "adobo sauce," but you've never known what to do with them. This is a fabulous recipe to fall in love with its rich and deep flavor. Start small and add more if you need an extra kick. It is a slow burning, but delicious.

How to make Chipotle Chicken Sloppy Joes

(This is a guide for visual learners. Scroll down to see the full recipe!)

  1. First, prepare your sauce. Mix together the onion, spices, chipotle peppers, marinade sauce, salt, black pepper, and a little olive oil. The mixture should be smooth and thick.
  2. In a skillet on the stove, cook the peppers and chicken in a little olive oil. Do you like red peppers instead of green ones? Go ahead, this is your rodeo, after all. You may need to drain the chicken if it appears too wet.
  3. Add the sauce to the chicken and bring to a boil over medium-low heat for another 20 minutes. Don't forget to toast those buns!

What are chipotle chiles in adobo sauce?

This easy-to-find little can is a spicy pantry staple, but what exactly is it? Chipotle peppers are nothing more than smoked jalapeño peppers; the sauce in which they are stored, the adobo sauce, is a spicy red sauce with a touch of sweetness.

Where can you find chipotle peppers in adobo sauce?

Mexican and Latin American supermarkets store various varieties of chilies in marinade. Other supermarkets store them in the Mexican food section. It's also a good place to find anchovy powder!

What is a substitute for chipotle peppers in adobo sauce?

If you really want to make this recipe but don't have the chilies, you can make a decent substitute, but you need chipotle chili powder. Nothing compares to chipotle smoke!

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  • 1 tablespoon of tomato paste or tomato sauce,
  • 1 tablespoon of cider vinegar
  • 1 teaspoon of chipotle powder
  • 1/2 teaspoon of cumin
  • a pinch of oregano
  • pinch of garlic powder
  • a pinch of salt

Mix the ingredients together. Adjust these proportions to better suit your flavor and spiciness expectations.

How to store leftover chilies and marinade sauce:

Unless you really like it spicy, you probably have canned chili leftovers. The good news is that they stay a long time!

Store unused chiles and salsa in an airtight container, preferably glass, since the sauce tends to stain the plastic, and refrigerate for about a month. Or try freezing individual chilies in an ice cube tray, and then transfer the cubes to a freezer bag with a lid. Frozen, they will be kept for about three months. But you'll probably make this recipe again, so keep it handy…

How to make Chipotle Chicken Sloppy Joes in the slow cooker:

You don't need a slow cooker to make sloppy Joes with ground chicken, but sometimes it's good to come home to dinner ready-made!

  1. Cook the bell peppers and ground chicken on the stove according to the recipe.
  2. Add the meat mixture and remaining ingredients to a slow cooker, stirring to combine.
  3. Put the lid on and cook for 4-6 hours on low temperature, or 2-3 hours on high temperature. Serve in buns.

How to make Chipotle Chicken Sloppy Joes while cooking lightly:

This recipe is already quite healthy, but if you are looking at your carbs, there are a few things you can do and still have a great super healthy dinner.

  • Instead of a bun, toast a whole wheat English muffin that can contain up to 8 grams of fiber. It's a good healthy and healthy alternative to hamburger bread!
  • Need Whole30 Joes sloppy compatible? Serve them in roasted spaghetti squash, a simple cauliflower rice, or baked sweet potato halves.

A delicious and spicy update to a classic, Chipotle Chicken Sloppy Joes is my new favorite way to dine on the table, from stove to plate, in half an hour. And it all starts with a small pantry ingredient. Cuisine: American, Mexican Preparation time: 5 minutes Cook time: 25 minutes Total time: 30 minutes Servings: 4 servings Calories: 478 kcal

  • 1/2 medium red onion, minced
  • 3 tablespoons of olive oil divided
  • 3 garlic cloves
  • 2 tablespoons adobo sauce from a small can of Chipotle peppers
  • 2 tablespoons ancho chili powder
  • 2 teaspoons of cumin
  • 2 teaspoons of dried oregano
  • Salt and freshly ground black pepper
  • 1 pound ground chicken
  • 1 green bell pepper, finely chopped
  • 4 divided buns
  • In a food processor or blender, add red onion, 1 tablespoon olive oil, garlic, marinade sauce, ancho chili powder, cumin, dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Mix until smooth.
  • In a Dutch oven or large saucepan, heat the remaining 2 tablespoons of olive oil until shiny. Add chicken and green bell peppers and cook until chicken is browned and bell peppers are tender, about 5 minutes. Drain well.
  • Pour sauce ingredients over drained chicken and stir until evenly covered. Cover and simmer for 20 minutes, stirring occasionally. Serve in buns.


Calories :: 478kcal


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