This is a more modern recipe, but one that has become a staple in many Mexican households. It’s perfect for a midweek dinner, pairing wonderfully with a side of rice, pasta, or steamed vegetables, and you will be surprised by how quickly you can whip it up. The addition of the cream helps cool the heat from the chipotle peppers, making this a dish one that everyone can enjoy, even the little ones. Be sure to check the Notas for more creative ways to use this creamy chipotle sauce.
Ingredients
- Chicken Breasts (see Notas) 454 g, cut into 4 fillets
- Garlic Powder ½ tsp
- Onion Powder ½ tsp
- Salt and Black Pepper
- Vegetable Oil 2 Tbs
- Heavy Cream 1 cup
- Whole Milk ½ cup
- Chicken Broth ½ cup (see Notas)
- Chipotle Peppers in Adobo Sauce 2 (see Notas)
For Garnishing and Serving
- Parsley 2 sprigs
- White Rice
Cook It
- Season the chicken breasts with the garlic powder, onion powder, and salt and black pepper.
- In a large skillet, heat the oil over medium-high heat. Add the chicken fillets and cook for about 3 minutes per side, or until slightly golden. Remove the chicken from the pan.
- While the chicken is cooking, add the heavy cream, milk, broth, and chipotle peppers to a blender. Process for a couple of minutes until a fine texture.
- Using a paper towel, clean up any excess oil from the skillet you cooked the chicken in. Turn the heat to medium-low and pour in the creamy chipotle sauce. Cook the sauce for 4 minutes, making sure to watch the heat; the sauce should be gently simmering, NOT boiling. (Too much heat will make the cream curdle.) Add the chicken fillets back into the pan and cook for 4 more minutes, or until cooked through, turning them if needed to achieve an even cooking.
- Garnish with the parsley and serve with rice.
NOTAS
-
- You can use other cuts of chicken, but the cooking time may vary.
- The addition of the 2 chipotle peppers may sound too spicy for some, but the cream and milk balance out the heat.
- This sauce is very versatile. You can use it with shrimp instead of chicken by first cooking the creamy chipotle sauce, then adding the raw shrimp and cooking for about 7 minutes, stirring occasionally, until they acquire a nice pink colour. It can also be used for pasta or to make creamy chipotle enchiladas stuffed with shredded chicken.
Excerpted with permission from Mexico in Your Kitchen (Rock Point), an imprint of The Quarto Group, 2024) by Mely Martínez. Mexico in Your Kitchen publishes April 30, 2024, and can be purchased wherever fine books are sold. Learn more at quarto.com.”
