Southwest Chicken with Chipotle Cream

Sue Lau's Note:

Adjust the chiles to your taste: add as many as you can tolerate! :)

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 3 lbs chicken legs with thigh
• ¾ cup milk
• 3 canned chipotle chiles
• 6 cloves garlic , minced
• ½ teaspoon ground cumin
• ½ teaspoon onion powder
• ½ teaspoon salt
• 2 tablespoons butter or 2 tablespoons margarine
• 1 ½ tablespoons flour
• ½ cup heavy cream
• ¼ cup sour cream
• 8 ounces queso cheese , grated (monterrey jack ok)
• minced chipotle chile (to garnish)

Directions:

1. Preheat oven to 350 degrees F.
2. Place chicken in an ovenproof baking dish, and place in preheated oven, and bake for 25 minutes.
3. Meanwhile, combine milk, canned chipotles, garlic, cumin, onion powder, and salt in a blender or food processor and puree until smooth.
4. Heat butter and flour in a large skillet and blend until smooth; add heavy cream and sour cream, whisking until smooth.
5. Stir in chipotle puree, and stir constantly until mixture comes to a boil and thickens; remove from heat.
6. After chicken has baked 25 minutes, remove from oven and drain any fat.
7. Pour chipotle cream over chicken and top with grated queso cheese.
8. Replace chicken in oven and bake for about 20 minutes more, or until cheese just starts to brown.
9. Remove from oven and serve with extra sauce spooned over chicken and garnished with minced chipotle chiles, if desired.
10. Goes good with steamed rice (and extra sauce on top).

Reviews

[Sarah Worden]

The only chipotle peppers I could find were canned in adobe sauce. These worked just great. Also, I'm not a fan of chicken thighs so I just used breasts which of course was delicious. A very spicy, excellent dish that was a snap to make.

[adopt a greyhound]

I made half a recipe and We loved it. I did add lightly sauteed red onion, yellow peppers and shrimp the last four min. Will use chicken breast for me next time but DH loved the thighs.

[Cypress]

I made this a few nights ago and it was delicious. The only changes made was I used roasted garlic, minced chipotle peppers instead of whole (about two good spoonfuls), and added a little extra cumin. The sauce was yummy and next time I'll put a little less chicken just for extra sauce, as it is really good on rice. I will be making this again soon.