Chicken with Tamarind, Apricots and Chipotle Sauce

Chicken with Tamarind, Apricots and Chipotle Sauce

Pollo con Salsa de Tamarindo, Chabacano y Chipotle
8 servings
Pati Jinich
Course: Main Course
Cuisine: Mexican
Keyword: apricot, chicken, chipotles in adobo, Tamarind
Author:Pati Jinich
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Chicken with Tamarind, Apricots and Chipotle Sauce recipe from Pati's Mexican Table Season 1, Episode 11 “Middle Eastern Influences”


  • 4 chicken quarters or 8 chicken pieces of your choice, with skin and bones
  • 1/2 cup vegetable oil
  • 1 teaspoon kosher or coarse sea salt, or to taste, plus more to season chicken
  • Freshly ground pepper to taste, to season chicken
  • 4 cups water
  • 1/2 pound dried apricots, roughly chopped (about 3/4 cup)
  • 2 tablespoons apricot preserves
  • 3/4 cup homemade Latin-style tamarind syrup, or store bought
  • 2 tablespoons sauce from chipotles in adobo, or more to taste

To Prepare

  • Thoroughly rinse chicken pieces with cold water and pat dry. Sprinkle with salt and pepper.
  • In a large skillet, heat the oil over medium-low heat. Add the chicken pieces skin side down in one layer, and slowly brown the chicken pieces for 40 minutes. Flip them over, once they have crisped and created a crust, halfway through. This is not a quick sear or browning, this is low heat cooking for a good 40 minutes.
  • Pour water over the chicken, raise the heat to medium-high to bring to a simmer. Incorporate apricots, apricot preserve, Latin-style tamarind syrup, chipotle sauce, and 1 teaspoon salt, stir, and keep it at a medium simmer for 35 minutes until the sauce has thickened to a thick syrup consistency and can coat the back of a wooden spoon. You may need to reduce the heat.
  • Taste for salt and heat and adjust to your liking.

8 comments on “Chicken with Tamarind, Apricots and Chipotle Sauce

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  1. Hola Pati! Do you think i can use sub honey for the apricot preserves? We’re moving soon and I dont need another open barely used jar of preserves. Would I substitute 1:1?

    1. You can use honey, but the preserves give a nice balance of flavor, Jasmine. If you do use honey, use less. And good luck with your move!

  2. Truly one of the best things I’ve ever eaten! Everyone loved it, even the kids. I will make this over and over.

  3. Oops! I bought tamarind concentrate. It is a dark smooth paste. Do I use 3/4 cup? Is this different than tamarind syrup.

  4. I just made this and we loved it! Thanks for sharing. What do you recommend for the rest of the meal with this dish?