Southwest Chicken with Chipotle Cream
photo by Shelby Jo
- Ready In:
- 3 lbs chicken legs with thigh
- 3⁄4 cup milk
- 3 canned chipotle chiles
- 6 cloves garlic, minced
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon salt
- 2 tablespoons butter or 2 tablespoons margarine
- 1 1⁄2 tablespoons flour
- 1⁄2 cup heavy cream
- 1⁄4 cup sour cream
- 8 ounces queso cheese, grated (monterrey jack ok)
- minced chipotle chile (to garnish)
- Preheat oven to 350 degrees F.
- Place chicken in an ovenproof baking dish, and place in preheated oven, and bake for 25 minutes.
- Meanwhile, combine milk, canned chipotles, garlic, cumin, onion powder, and salt in a blender or food processor and puree until smooth.
- Heat butter and flour in a large skillet and blend until smooth; add heavy cream and sour cream, whisking until smooth.
- Stir in chipotle puree, and stir constantly until mixture comes to a boil and thickens; remove from heat.
- After chicken has baked 25 minutes, remove from oven and drain any fat.
- Pour chipotle cream over chicken and top with grated queso cheese.
- Replace chicken in oven and bake for about 20 minutes more, or until cheese just starts to brown.
- Remove from oven and serve with extra sauce spooned over chicken and garnished with minced chipotle chiles, if desired.
- Goes good with steamed rice (and extra sauce on top).
Questions & Replies
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I am a native New Mexican and (embarrassingly) have never cooked with chipotle chiles. I tried this recipe and found it outstanding...my husband came in from work and said "something smells awesome", and my teenage boys loved it. After I made the first batch of sauce, I immediately made a 2nd batch. This is a perfect blend of spiciness, garlic and creaminess. Next time I will decrease the cumin by half (not a big fan of cumin, but it is beautiful in the sauce), and use boneless skinless chicken breasts; will also try this as a pasta sauce with grilled chicken breasts. This sauce can be used multiple ways. Thank you so much for a wonderful recipe!
So wonderful! This dish makes your tastebuds utterly happy! I make this for my family at least once a month. This goes great with #33161 Tex-Mex Rice. It is better than going out for Mexican food. Just make extra sauce when you make this recipe and smother the rice in it. For leftovers I put Tex-Mex rice in a ziploc then a piece of chicken and pour a little sauce over all and freeze. Makes great individual meals.
Ok I have had this in my cookbook for sometime now and finally got around to making it...........sheesh all the wasted time! Fabulous. I prepared with boneless chicken breasts so I did not cook the chicken prior to adding the sauce. I followed the rest of the recipe exactly but cut the cooking time to 20 minutes. Wonderful, spicy saucy chicken. I admit, I am no wimp to heat but 3 chipotles was pretty hot. Course I used the biggest ones, so next time I will taste the additions. DH and DD thought it would make for excellent chicken enchiladas. Great recipe Sue, can't wait to make this again!
Let me start by saying- I don't even particularly like the taste of chipotle. Now, I will say: I don't like chipotle UNLESS IT'S MADE LIKE THIS!!! So good, DH already wants it again next week. I made a few modifications- not changes- modifications. I used boneless/skinless thighs cut into small pieces and I did them in the skillet. I put them aside when browned, and made the sauce and then let it all cook up together. I also used skim milk for the milk portion, and I even used skim milk in place of heavy cream. I used cornstarch rather than flour, and I used fat-free sour cream. Still, the sauce was fabulously thick and creamy. I didn't have queso, so I just tossed in some cheddar, but next week will use queso. All these calorie-friendly changes completely worked, so if you are concerned about that like I was, you can substitute if you want to. LASTLY---- I used 4 chilies. The last one, I tossed in at the end. Let's just say I don't have buds of steel. I will stick to the 3 that Sue recommends. :)
I LOVE THIS RECIPE!!! This gets made a lot! I make the sauce about 1 1/2 times the recipe and serve it over Linguini noodles, chicken on top then extra sauce over the noodles and chicken. (I use chicken breasts instead of bone-in chicken) Another note: you get so many peppers in a can, I split them 3-4 peppers in a bag and freeze them to use later (better than wasting them). Thank you for submitting this, it will be a lifetime favorite.
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I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at firstname.lastname@example.org