This makes the most tender, juicy chicken. We loved it! I used 2 chipotle peppers, and some of the adobo from the can. And I threw in some cumin, too. After simmering the chicken, I sliced it to about 1/2 inch slices, put it in the pan, and poured the sauce over. And while blending the sauce in the blender, I also threw in the garlic that had simmered with the chicken. This can't be any easier, but the results are very good. Thanks mox!
Where should I begin? First it took me months to find a grocery store that sold chipotles, I finally found one 45 min away...I have never made or eaten anything w/chipotles so I was kinda surprised by the pungent smell (is it the pepper or the adobe?) I was a little hesitant about using it, but I continued...btw, I also used reduced fat cream cheese and 1%milk. I also cut the breasts in half lengthwise to maximize penetration of seasonings *tsd* I sprinkled a little cheddar on top as well. Anyways, I did not particulary care for the smokeyness? of the chipotle and would probably use regular jalepenos next time...BUT my DH absolutely loved and devoured his and said "You can make this ANY time!" I served w/yellow rice. Thanks mox!
Well, I cheated a bit .... I got to the market and they didn't have canned chipotles, but they did have a medium-heat chipotle salsa. I used that to taste (maybe 1/2 cup, 3/4 cup?) along w/a small can of diced green chiles. Delicious! I have some left over and I think I'll shred the chicken in the sauce, and eat it over pasta.
I used boneless, skinless thighs cause that's what I had. Wonderful. I am always looking for ways to use chipotles and this is a good one. I add more garlic and used 4 peppers and about a tablespoon of the adobo from the peppers. I served over rice. Thanks for posting this!
Awesome Moxie! What an easy way to look like a gourmet chef in like 5 minutes! hehe Dh and I loved this dish, and will be making it again often....The chipotles just about burned my tongue off, but then I used the whole can, with the adobo--that stuff smells soooo good! Just like the smokey paprika I buy in Spain--dh's survived the heat. hehe Thank you so much for a fabulous, and easy recipe, Mox...YOU ROCK! :)
Excellent recipe, Dawn! I made the recipe as instructed and then added a green pepper to the onions and garlic. The trio tasted so good spread on top of the chicken. The smokey sauce was creamy and smooth with a nice depth. Visual appeal was lovely with the paprika. Certainly a dish to impress guests. Thanks for posting this keeper.
Really simple recipe that tastes like you slaved in the kitchen for hours. I used 2 large chipolte's, and I also added the onions and garlic that simmered with the chicken, to the sauce. I cut the chicken into strips before I poured the sauce on. Really tasty, we both really enjoyed this one.
Hubby loves spicy food and he LOVED this!!!! The only Chipolte chili's I could find were in Adobe sauce and they worked fine.
Excellent! I used 3 large peppers and also used some of the adobo sauce. I can't wait to make it again with potatoes. This one's definitely a keeper.
Oh my is this ever good! I made the recipe just as instructed only with the addition of an extra garlic glove or two. We really enjoyed this one. I served over rice with flour tortillas, avacado and fresh salsa. Yum! Thanks for a new family favorite.