Pollo Chipotle
If you’re looking for a dish that hits that perfect sweet spot between comfort food and fiery kick, you’ve found it. This Pollo Chipotle is a staple in Mexican home kitchens for a reason: it’s deceptively simple to make but tastes like it’s been simmering in a gourmet kitchen for hours.
At its heart, this dish is all about the balance of flavors. We take tender, golden-seared chicken and bathe it in a luxurious, velvet-smooth sauce made from spicy chipotle peppers in adobo and cool, tangy Mexican crema or heavy cream.
Prep Time
10 mins
Total Time
25 mins
Yield
8 servings
Nutrition
400 calories
Ingredients
1.5lbs boneless chicken breast or thigh
2 tablespoons olive oil
1/2 onion, minced
1 teaspoon salt
1 teaspoon black pepper
1 can Chipotle Peppers in Adobo Sauce (7oz)
4 cloves garlic
2 cups crema mexicana or heavy cream
2 cups chicken broth
1 cup minced carrots, optional
Instructions
- In a large deep skillet, heat the 2 tablespoons of olive oil on medium-high heat. While the oil is being heated, cut the boneless chicken into cubes season with salt and black pepper, then set aside.
- Add the minced onion to the heated oil and stir fry for about a minute. If you would like to include minced carrots, add them and stir fry for another minute.
- Add the chicken cubes to the pan. Cook for about 3 minutes on each side or until the chicken is no longer pink.
- In a blender, add the 2 cups of heavy cream, 2 cups of broth, garlic with all of the chipotle peppers and adobo sauce. Blend until smooth.
- Pour the blended sauce into the skillet and bring to boil. Stir, lower the heat and let simmer for 10 minutes to thicken the sauce.
- Turn off the heat and serve with white rice and your favorite side dishes. Enjoy!
