Pollo Chipotle

This is my version of a dish I loved from Cafe Mexico in Victoria, BC. Use more peppers if you like. Quantities are approximate, play with them as you like. If you can't grill go skewerless and just throw everything in a roasting pan (mushrooms and onions in the bottom). Cook in a 450F oven stirring every 5 minutes until meat is done and veggies are tender (about 20 - 30 minutes).

• Ready In: 45 mins
• Serves: 2-4

Ingredients

• Chicken marinade

• 2  tablespoons  vegetable oil
• 1  chipotle pepper, diced and seeds removed
• 1  dash adobo sauce
• 1  tablespoon lime juice
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon  Tex-Mex seasoning

• Skewers

• 1  lb  cubed chicken breast
• 1  sliced zucchini
• 1  cubed  red pepper
• 2  cubed red onions
• 1⁄2 lb  halved white mushroom

• Chipotle cream sauce

• 1  chipotle pepper, diced and seeds removed
• 2  teaspoons adobo sauce
• 1⁄3 cup mayonnaise
• 1⁄8 cup water
• 1  tablespoon lime juice
• 1  teaspoon cumin
• 1⁄2 teaspoon  Tex-Mex seasoning

• Garnish

• 1⁄2 lb  grated monterey jack cheese

Directions

1. Combine marinade ingredients and marinate chicken for at least two hours; 4 hours seems best.
2. Skewer alternating chicken, zucchini, red onion, red pepper, and mushrooms.
3. Grill skewers and baste with remaining marinade.
4. Make cream sauce by combining all ingredients and chilling until ready to use.
5. Serve skewers over rice, with a sprinkling of cheese and cream sauce.