Chicken in Chipotle Cream (Pollo en crema de chipotle)
This delicious recipe describes how to make a creamy sauce with chicken that takes advantage of the unique taste of chipotles in adobo mixed with cream; not sure how much of a traditional recipe this is but this dish is incredibly good! This recipe is relatively easy to make but its sophisticated taste makes it worthy of being served for certain special occasions...
Chicken in Chipotle Cream recipe
Ingredients for 6 guests:
* 6 boneless skinless chicken breasts or 8 thighs
* 2 onions, chopped
* 2 cups milk
* 1 cup cream
* 4 chipotle chilies, from the mexican chipotle en adobo can
* 2 tablespoons of the Adobo sauce from the mexican chipotle en adobo can
* 2 tablespoons chicken bouillon powder
* 2 tablespoons flour
* 2 tablespoons butter
* 1 tablespoon olive oil
* 3 tablespoons chopped, fresh cilantro
* Enough cooked white rice, or mexican red rice
* Salt to taste
Preparation:
1) Cut the chicken meat in bite size pieces; pour the oil in a skillet and heat it up. Put the chicken pieces and the chopped onions in, then fry until the chicken is 75% cooked; season with a bit of salt and pepper, and reserve the chicken with onions in a bowl.
2) Pour the milk, cream, chipotle chilies, chicken bouillon and Adobo to the bowl of your blender; use more chipotles for hotter taste, less for milder taste. Blend this sauce to liquefy until smooth.
3) In the same skillet we had used earlier, melt the butter without letting it brown; add the flour to the melted butter and mix. Pour a little bit of the chipotle cream sauce and mix; over medium setting. Gradually add the rest of the chipotle cream and keep stirring, until this sauce is almost about to boil, but do not make it boil; lower heat setting to low.
4) Put the chicken pieces back in the chipotle cream sauce, finish cooking the chicken in the sauce until tender.
Spread a bed of rice over each plate, then ladle some chicken chipotle cream over; lastly sprinkle some chopped cilantro over it all, and serve...
