Pollo Con Salsa Chipotle Chicken With Chipotle Sauce Recipes

POLLO CON CHIPOTLE Y MAYONESA

Steps:

• *Note: Add more jalapeños to taste. I reduced the amount significantly from the original recipe adding about 2 tablespoons total of fresh jalapeño and serrano chili peppers.
• Wet Rub: In a blender, combine the chipotles with adobo sauce, white onion, jalapeño, cilantro and lime juice. Add a pinch of salt. Blend until smooth.
• Transfer to a large glass mixing bowl. Fold in 3/4 cup of mayonnaise. Taste and adjust seasonings. If it is too spicy, add more mayonnaise.
• Add the chicken pieces, turn to coat, then cover the bowl and marinate in the refrigerator for 2 to 4 hours, turning occasionally.
• Heat the oven to 350 degrees.
• Place the almond meal/breadcrumbs on a large plate. Stir in the lime zest then coat the chicken pieces on each side. Transfer the chicken to an oiled (olive oil) roasting pan or large pie dish. {{Important}}: *Discard* the chipotle-mayonnaise mixture and breadcrumbs.
• Bake until the chicken is no longer pink, the juices run clear and the breadcrumbs are nicely brown, about 45 minutes. Note: if the breadcrumbs look like they might start to burn, you can cover the pie pan with aluminum foil.
• Let the chicken rest in the pan 5 to 10 minutes before serving. Serve with wedges of lime and garnish of fresh cilantro.
• Serving suggestion: The chicken thighs were transferred to a platter of converted rice (not instant) and served along with plain black beans and Recipe #370963 spooned over a bed of baby spinach.

POLLO CHIPOTLE

Steps:

• 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.

POLLO EN CREMA DE CHILE CHIPOTLE

Steps:

• Put breasts in baking dish and season with salt and pepper.
• Put a slice of cheese on top of each breast.
• Blend together remaining ingredients and pour over breasts and cheese.
• Cover and bake 45 minutes in a medium 350 degree oven until chicken is done.
• To serve, remove chicken, stir residual sauce in baking dish until smooth, and spoon over breasts.
• Ideal for buffets or large groups.
• Can substitute low-cholesterol sour cream and cheese.
• If canned chipotle is unavailable, dried chipotle will do.
• Altering amount of chipotle will alter spiciness of dish.
• Can add sauteed mushrooms before baking.

POLLO EN CREMA CON CHIPOTLES (CHICKEN AND PEPPERS IN CHIPOTLE CR

Steps:

• Place chicken, water and 1 t. salt in a 5 qt crock pot. Cover and cook on LOW for 3 or 4 hours, JUST UNTIL TENDER. Turn chicken once halfway during cooking process. Remove chicken from crock and allow to cool. Bone the chicken in very large pieces and return the meat to the broth.
• Peel the onion, cut in half horizontally and then each half vertically in half inch slices.
• Heat the oil in a large skillet over medium heat and add onion, chiles, bell pepper, tomato, garlic and chipotles. Stir frequently until the veggies soften-about 5 minutes. Add the remaining 1 t. salt and the pepper. Reduce heat and simmer until totally tender. Add cream. Stir and add to chicken mixture. Cover and cook for one more hour on low.
• Taste and adjust seasonings before serving with the avocado slices.

CHICKEN IN CREAMY CHIPOTLE SAUCE

Steps:

• Preheat oven to 375 degrees.
• Place the chicken pieces in a roasting pan. Brush with melted butter, using it all. Season with salt, pepper, chili powder and onion powder to taste. Bake for 15 minutes. Turn chicken over and cover loosely with foil. Bake until chicken is no longer pink in center, about 20 minutes longer.
• Meanwhile, in a blender, mix the chipotle chiles and adobo, the evaporated milk and the flour. Melt the butter in a medium saucepan. Add the blended mixture and cook over low heat, stirring constantly. Bring to a boil.Season with salt to taste. Remove from heat once the sauce has thickened.
• Remove chicken from oven and let rest 5 minutes covered with the foil.
• Place chicken in individual serving plates and spoon sauce to cover. Serve.