Best Broiled Chipotle Chicken With Creamy Spinach Recipes

CHIPOTLE CHICKEN WITH CREAMY SPINACH

CHIPOTLE CHICKEN WITH CREAMY SPINACH image

Adapted from Rick Bayless's Mexican Kitchen, by Rick Bayless with Deann Groen Bayless and JeanMarie Brownson.

Provided by Andrea

Time 4h30m

Number Of Ingredients 6

Ingredients

2 canned chipotle chiles en adobo (finely chopped)
1¼ cups Crema Mexicana or heavy cream or crème fraiche
4 medium-large boneless skinless chicken breast halves (trimmed of fat)
1/4 cup chicken broth
6 cups stemmed spinach (rinsed and patted dry)
1/2 teaspoon salt

Steps:

In the small bowl, stir together the chopped chipotles and Crema Mexican. Smear all over the chicken breasts, then cover and refrigerate for several hours.
Turn on the broiler and let it get very hot. Lay the chicken breasts in the baking dish, then place about 6 inches under the broiler and cook until good and brown, about 4 to 5 minutes. Turn the chicken over and drizzle the rest of the cream around them, not on top. Set the pan back under the broiler and cook until the chicken is deep golden and no longer feels squishy when pressed, about 4 to 5 minutes. Turn off the oven. Don't forget.
Place one chicken breast on each warm plate and keep them warm in the oven while preparing the spinach and sauce. They will only be in the oven for a few minutes, so don't panic.
Scrape the broiled cream mixture into the saucepan and add the broth and spinach. Bring to a boil over high heat and stir nearly constantly until the spinach wilts and the cream reduces, about 3 minutes. Taste and season with a little salt.
Divide the spinach among the 4 plates and spoon the sauce around the chicken and spinach. Serve immediately.

Nutrition Facts : Calories 402 kcal, Carbohydrate 5 g, Protein 27 g, Fat 31 g, SaturatedFat 18 g, Cholesterol 174 mg, Sodium 634 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

CHIPOTLE CHICKEN AND CREAMY SPINACH

Chipotle Chicken and Creamy Spinach image

Marinate the chicken hours in advance, and broil it for a few minutes just before you sit down to dinner. Thick cream is cooked in the roasting pan with the chicken before it is added to the spinach.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Number Of Ingredients 6

Ingredients

2 to 3 chipotle chiles in adobo, finely chopped (about 2 tablespoons)
1 1/4 cups Thick Cream, whipping cream, or creme fraiche
4 medium-large (about 1 1/3 pounds) skinless and boneless chicken-breast halves
1/4 cup Homemade Chicken Stock, or low-sodium canned
6 cups (about 10 ounces) spinach, stems removed, well rinsed
Coarse salt

Steps:

Place the chopped canned chipotles and 2 tablespoons thick cream in a small bowl, and mix to combine.
Place the chicken in a large bowl, and pour the chipotle mixture over it, making sure to coat the chicken well. Cover with plastic wrap, and transfer dish to the refrigerator. Marinate the chicken 2 to 3 hours.
Heat the broiler. Place the chicken breasts in a baking dish (preferably earthenware) just large enough to accommodate them. Place the baking dish 6 inches away from the broiler, and broil chicken until deep brown in color, about 4 to 5 minutes.
Remove dish from broiler. Turn chicken breasts, and drizzle remaining 1 cup plus 2 tablespoons thick cream around the chicken. Return the dish to the broiler, and broil until chicken is deep golden and no longer squishy when you lightly press it with your finger, 4 to 5 minutes more.
Transfer the chicken breasts to a warm platter, and transfer platter to a warm oven.
Scrape the cream mixture from the baking dish into a medium-large saucepan. Add the chicken stock and the spinach. Bring the mixture to a boil over high heat, and cook, stirring constantly, until the spinach has wilted and the cream has reduced and thickened, about 3 minutes. Season mixture with salt, and serve creamy spinach with the broiled chicken.