One-Pot Chipotle Chicken Thighs with Chickpea Mash

One-Pot Chipotle Chicken Thighs with Chickpea Mash

This recipe combines juicy chicken thighs, colorful veggies, and creamy mashed potatoes in a single pot for a flavorful and satisfying meal. The chipotle peppers add a smoky depth, while the cilantro brings freshness.


  • 4 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 carrots, peeled and chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 1 (15-ounce) can diced tomatoes, undrained
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 4 cups chicken broth
  • 3 medium russet potatoes, peeled and cut into 1-inch cubes
  • 1/2 cup chopped fresh cilantro
  • Salt and freshly ground black pepper, to taste
  • 1-2 canned chipotle peppers in adobo sauce, chopped (adjust to your spice preference)
  • 1/4 cup milk (optional, for a creamier mash)


  1. Heat oil in a large pot or Dutch oven over medium heat. Pat chicken thighs dry and season generously with salt and pepper. Sear the chicken thighs skin-side down for 5-7 minutes, until golden brown. Flip and sear for another 2-3 minutes. Remove chicken from the pot and set aside.

  2. Sauté the vegetables. Add onion, carrots, and garlic to the pot and cook for 5-7 minutes, scraping up any browned bits from the bottom.

  3. Add spices and tomatoes. Stir in cumin, paprika, chili powder, and diced tomatoes with their juices. Bring to a simmer and cook for 2 minutes.

  4. Simmer with chicken and potatoes. Add chickpeas, chicken broth, and potatoes to the pot. Nestle the chicken thighs back on top, skin-side up. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until chicken is cooked through and potatoes are tender.

  5. Shred chicken. Once cooked, remove the chicken thighs and shred the meat with two forks. Discard the skin or eat if desired.

  6. Mash the potatoes. Using a potato masher, mash the potatoes directly in the pot with some of the broth until desired consistency is reached.

  7. Finish the dish. Stir in the shredded chicken, chopped chipotle peppers (start with less and adjust to your spice preference), and chopped cilantro. Season with additional salt and pepper to taste. If desired, add a splash of milk for a creamier mash.

  8. Serve hot. Enjoy with a side of steamed vegetables or a simple green salad.


  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • For a thicker stew, mash fewer potatoes or remove some of the broth before mashing.
  • Substitute bone-in, skinless chicken thighs for a slightly less fatty option. Just adjust the cooking time as needed.
  • You can use canned chipotle peppers in adobo sauce to adjust the smokiness and heat level. Start with less and add more to taste.
  • Feel free to add other vegetables like bell peppers, zucchini, or green beans.

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