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Jun 11, 2007 11:54 AM

Chipotle Chicken- Too spicy! How to cool it down?

Made a chipotle chicken last night, used 3/4 can of chipotle in adobo sauce, blended it with tomato sauce and sour cream, then poured over chicken and baked.

The flavor is great, but the spicyness level is astronomical!! How do I tame the spice without losing all the flavor?


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  1. Too much chipotle, was my first reaction. Alternatively, what you might try is opening up the peppers and removing the seeds and fleshy innards, because that's where most of the heat is, then using just the smoky outside where most of the flavor is. And remember, rubber gloves are your best friend...!

    4 Replies
    1. re: Will Owen

      Thanks for the good advice for next time...but any thoughts on what to do with the pot of spicy chicken??

      1. re: sds

        Shread it and make burritos out of it. The letuce, tomato, sour cream and cheese will mean that you don't need a lot and of course will help to cool it down.


        1. re: Davwud

          Yes, sour cream (not reduced fat) is the best way I know to dilute excess heat. Yogurt can do it too, I've heard; I think that's why Indian restaurants always have some kind of yogurt on the table.

    2. Obviously that was way too much chipotle, only use 1 to 3 for a dish unless you are a serious chilehead. The is no way to remove spicyness. You can dilute the dish. The best thing to do is to make a duplicate dish but use no chipotles, then combine the dishes. It will still be hot, but not as bad, probably just right. Then you can freeze half to eat in a month or so. If you don't want to do that then you will just have to eat it with cooling things, sour cream, glasses of milk, avocado. Chile oil is not water soluable, but will dissapate in things with fat in it.

      1 Reply
      1. re: coconutz

        Good idea if you really have a lot that will go to waste. I've had to do the same thing (make another batch or partial batch with no salt/heat/whatever to counterbalance the first batch) on several occasions.

      2. Maybe reheating with some coconut milk and salt to taste to keep the flavor up. Coconut milk adds the creaminess that can help tame heat, and also adds a sweetness. Also since you are trying to keep the smoky pepper flavor you might consider some paprika heated in the "cream" of the coconut at the top of the can to get the rawness out, then add back in your chicken and sauce, and finish with more coconut milk to taste.

        1. I find cold sour cream cuts the spiciness. Also, serve it over a starch which will help absorb some of the oil.

          1. Full-fat dairy reduces spiciness. It bonds with capsaicin and prevents the molecules from tickling your heat sensors.

            You already have some dairy, but not enough for that much heat. Try adding lots of melted cheese and more full-fat sour cream.