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).
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INGREDIENTS
NutritionChicken marinade
- 2tablespoons vegetable oil
- 1
- 1dash adobo sauce
- 1tablespoon lime juice
- 1⁄2teaspoon ground cumin
- 1⁄2teaspoon Tex-Mex seasoning
Skewers
- 1lb cubed chicken breast
- 1sliced zucchini
- 1cubed red pepper
- 2cubed red onions
- 1⁄2lb halved white mushroom
Chipotle cream sauce
- 1
- 2teaspoons adobo sauce
- 1⁄3cup mayonnaise
- 1⁄8cup water
- 1tablespoon lime juice
- 1teaspoon cumin
- 1⁄2teaspoon Tex-Mex seasoning
Garnish
- 1⁄2lb grated monterey jack cheese
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DIRECTIONS
- Combine marinade ingredients and marinate chicken for at least two hours; 4 hours seems best.
- Skewer alternating chicken, zucchini, red onion, red pepper, and mushrooms.
- Grill skewers and baste with remaining marinade.
- Make cream sauce by combining all ingredients and chilling until ready to use.
- Serve skewers over rice, with a sprinkling of cheese and cream sauce.
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