Braised food

Braised Buffalo Chicken Thighs

In this super simple recipe for Buffalo Braised Chicken Thighs, canned chipotle peppers combine with hot sauce, rice vinegar and brown sugar to create a bold and bold sauce as the chicken cooks. Serve with mashed potatoes or roast potatoes for a chicken dinner that’s anything but boring.

What to buy: We love Frank’s RedHot Original Cayenne Pepper Sauce for all Buffalo-style chicken recipes, but keep in mind that it’s quite salty. If you are using another medium-spicy brand (Crystal, for example), you may need to add a pinch of kosher salt to the finished sauce.

  • Yields: 6 servings
  • Difficulty: Easy
  • Total: About 1 hour
  • Asset: 20 minutes

Ingredients (11)

  • 2 tablespoons vegetable oil
  • 6 large chicken thighs with skin and bones (about 2 1/2 pounds)
  • 1/2 yellow onion, finely chopped
  • 1 stalk of celery, finely chopped
  • 6 medium garlic cloves, minced
  • 2 chipotle peppers in adobo sauce, minced, plus 2 tablespoons adobo sauce from the can
  • 6 tablespoons tomato paste
  • 1 tablespoon firmly packed light brown sugar
  • 1/2 cup lager type beer
  • 1/3 cup medium hot hot sauce, such as Frank’s RedHot
  • 1 tablespoon of rice vinegar


  1. Heat the oven to 375°F and place a rack in the upper third. Put a large cast iron skillet or ovenproof skillet over high heat and add 1 tablespoon of oil. When the oil is hot but not smoking, add the chicken skin side down. Leave the chicken undisturbed until the skin is crispy and golden, about 5 minutes. Transfer the chicken to a plate and set aside. Pour out the oil and throw it away.
  2. Heat the skillet over medium-high heat and add the remaining oil. When the oil is hot, add the onion and celery and sauté until the onion begins to brown, about 5 minutes (reduce the heat if it begins to brown sooner). Add garlic, chiles and adobo sauce, tomato paste and brown sugar and cook, stirring, for about 2 minutes more. Pour in the beer, hot sauce and vinegar and stir, scraping up any browned bits from the bottom of the pan.
  3. Add the browned chicken thighs to the sauce. Use tongs to turn the pieces over in the sauce, making sure they are evenly coated. Arrange the pieces skin side up. Transfer skillet to oven and bake until chicken is tender and opaque all over, about 30 minutes.
  4. Transfer the cooked chicken with its sauce to a warmed serving dish or to individual plates, with mashed potatoes or roast potatoes.