Chicken in Creamy Chipotle Sauce, or Pollo al Chipotle, is a yummy recipe with a rich, thick sauce.
Not too spicy and always a hit with the family.
Mexican food happens almost every day at my house.
Sometimes, I feel badly for the hubs. He’s first generation German-American, and I often wonder if he craves a dish that I’m not familiar with.
Then again, he doesn’t complain.
He has really embraced my culture, my traditions, even my language.
Yes, my friends, he is learning Spanish.
Not sure if that’s a good thing or a bad thing yet. LOL.
The other day, he almost licked the plate clean when I introduced him to Chicken in Creamy Chipotle Sauce, or Pollo al Chipotle.
I hate making the same ol’ chicken dishes for my family. Don’t you?
Pretty sure the hubs and my redhead are fed up with them too.
On the spur of the moment, I’m great at giving recipe advice.
For some reason, though, I can’t do it for myself.
You have no idea how many times I’m stuck in the kitchen wondering what I should make for dinner.
On my last grocery shopping adventure, I was at Northgate Market just over the Coronado Bridge and saw a can of Chipotle Peppers in Adobo 7oz and was inspired to make Chicken in Creamy Chipotle Sauce, or Pollo al Chipotle.
A dish I always forget, but it’s something new for my hubs to try.
You start this recipe with chicken strips. You know, like the kind for fajitas. Season them with salt and pepper.
Add a little onion and one garlic to the cooking process, but that’s it.
The flavor comes from the creamy chipotle sauce.
By the way, you can use whatever cut of chicken for this Pollo al Chipotle.
I recommend using something without the skin, though.
Skinless thighs, skinless breasts, etc. I’m sure you get my drift.
Just make sure you adjust the cooking time so whatever cut of chicken you choose is cooked thoroughly.
To make the chipotle sauce, you need Mexican-style cream (or crema mexicana).
If you can’t find this, you can use heavy cream. Add milk and 1 chipotle pepper.
If you can handle the heat, add an additional pepper.
Don’t forget the salt. Taste after blending it. Adjust as you see fit.
This is recipe is perfect for those of you who don’t like it too spicy.
The milk brings down the heat level.
Cook the chicken strips. 5-6 minutes.
When they are no longer pink, add the sauce.
Bring to a gentle simmer. 2 minutes. Then turn the heat off.
How easy was that?!!
You just want to warm the sauce.
This Pollo al Chipotle will last 3-4 days in the fridge.
I don’t advise freezing it. The sauce will be too watery.
In a pinch, you can freeze it. It will last up to 4 months in the freezer.
Serve the Chicken in Creamy Chipotle Sauce, or Pollo al Chipotle, with white rice.
The white rice will soak up all that yummy, rich sauce.
Or, serve it next to calabacitas or broccoli. There’s something yummy about creamy sauces and vegetables.
What a great dish to rediscover and a delicious introduction for my husband. Hope you enjoy!
Chicken in Creamy Chipotle Sauce (Pollo al Chipotle)
- 2 skinless boneless chicken breasts, sliced into strips
- 2 tablespoons olive oil
- ¼ onion diced
- 1 garlic finely minced
- 1 LA MORENA® Chipotle Peppers in Adobo 7oz & 13oz (OR use 2 chiles, depending on taste)
- 1 cup crema mexicana or heavy cream
- 1 cup milk
- Salt and pepper
- Heat the oil in a large skillet
- Add salt and pepper to the chicken strips.
- Add chicken to the pan.
- Cook the chicken for 4 minutes.
- Add onion and garlic.
- Cook for 2 more minutes or until chicken is no longer pink and the onion is translucent.
- Meanwhile, in a blender, add the chipotle peppers, crema mexicana, milk, and salt.
- Blend until smooth.
- Taste for salt.
- Add sauce to the skillet.
- Bring to a gentle simmer.
- Let simmer for 2 minutes.
- Turn heat off.
- Serve with white rice.