Chipotle Chicken with Potatoes

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  • 900 g (fillets) chicken drumsticks
  • 1 cup Massel * chicken-style chicken broth
  • 1/4 cup chipotle sauce
  • 1 red onion, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tablespoon of dark brown sugar
  • 4 sweet potatoes
  • 1/2 cup sour cream * to serve
  • 2 tablespoons chopped chives


  1. Preheat oven to 180 C or 160 C forced by fan.

  2. Place the chicken, Massel Liquid Stock Chicken Style, chipotle sauce, onion, garlic and sugar in a 25 cm x 35 cm ovenproof baking dish. Season and stir to coat. Cover with aluminum foil and bake for 45 minutes. Remove the foil and stir to coat. Bake for another 15. Turn the chicken and bake for another 15 minutes or until the chicken is tender and the meat is minced with a fork.

  3. Meanwhile, wash the sweet potatoes and pat dry with kitchen paper. Prick everything with a fork. Wrap individually in aluminum foil and bake together with the chicken for 1 1/4 hours or until tender.

  4. Shred the chicken with 2 forks. Unwrap the sweet potato and divide it into 4 plates. Using a small knife, cross the top of each and lightly squeeze the sides. To serve, top with chicken a tablespoon of sour cream and sprinkle with chives.


  • 1 oven proof oven source


Lucy Nunes recipe for Massel.

Chipotle With Potatoes Chicken

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