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.
Ingredients
as written
- 1½ lbs boneless chicken breast or thigh
- 2 tablespoons olive oil
- ½ onion, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 7 ounces canned chipotle peppers in adobo sauce
- 4 cloves garlic
- 2 cups crema mexicana or heavy cream
- 2 cups chicken broth
- 1 cup minced carrots, optional
Method
- 01
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.
- 02
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.
- 03
Add the chicken cubes to the pan. Cook for about 3 minutes on each side or until the chicken is no longer pink.
- 04
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.
- 05
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.
- 06
Turn off the heat and serve with white rice and your favorite side dishes. Enjoy!
