Best Pollo En Crema Con Chipotles Chicken And Peppers In Chipotle Cr Recipes

POLLO CON CREMA (MEXICAN CREAMY CHICKEN)

Steps:

• Generously season the chicken breast with with salt, cumin, chili powder and pepper.
• Place flour on a flat plate and dredge the chicken on all sides, shake off excess.
• On a sautéing pan, heat 2 tablespoons of olive oil and 1 tablespoon butter over medium-high heat.
• Fry chicken until they is cooked through and lightly brown-golden on the outside (about 5 minutes each side, depending on the thickness of your chicken).
• Transfer to a plate and cover with foil to prevent chicken from drying out. Set aside.
• Reduce heat to medium. Add one tablespoon of oil and sauté jalapeno and onion until softened.
• Add garlic and sauté until fragrant.
• Add the chicken stock to deglaze the pan scraping up the bottom to remove any browned bits.
• Add the oregano and simmer until the sauce is reduced almost to half, stirring from time to time.
• Reduce heat to low and add the cream, allow to simmer for 2 minutes while stirring occasionally. Adjust with salt and pepper to your taste.
• Return the chicken back into the pan and let simmer from 2 to 3 minutes more to thicken the sauce a little bit.
• Garnish with parsley and chili flakes and serve warm.

CHICKEN IN CREAMY CHIPOTLE SAUCE

Steps:

• Get out and measure your ingredients.
• Season the chicken breast with salt and pepper.
• Heat the olive oil in a large sauté pan. Add the onion to the oil and sauté on medium low for 7 minutes till translucent and softened.
• Add the garlic, bouillon, cream, chicken broth and chipotle salsa to a blender.
• Blend until smooth.
• Push the onions to the side of the pan and add the chicken. Cook the chicken over medium heat, for 3 to 4 minutes on each side. The need to be lightly golden on each side.
• Remove the chicken from the pan. Turn the heat down to medium low. Pour the sauce into the pan and simmer very low for 4 minutes. Watch closely so it doesn't boil or the cream can curdle.
• Add the chicken breasts back into the sauce and cook for an additional 4 minutes. Turn the chicken over after 2 minutes.
• Serve immediately over rice or with a side salad, sprinkle the cilantro over the chicken when serving, if desired.
• Serve.
• Enjoy every bite!

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.

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 DE CHILE CHIPOTLE

Steps:

• 1. Put breasts in baking dish and season with salt and pepper.
• 2. Put a slice of cheese on top of each breast.
• 3. Blend together remaining ingredients and pour over breasts and cheese.
• 4. Cover and bake 45 minutes in a medium 350 degree oven until chicken is done.
• 5. To serve, remove chicken, stir residual sauce in baking dish until smooth, and spoon over breasts.

TINGA DE POLLO (CHICKEN WITH CHIPOTLE AND ONIONS)

Steps:

• Cook the chicken: Combine the chicken, onion, celery and carrots in a large saucepan and add 4 cups cold water. Add more water if needed to cover the solids. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cook until the chicken is very tender and falling off the bones, about 45 minutes.
• Transfer the chicken to a bowl. When cool enough to handle, discard the skin and bones, then pull the meat into very fine shreds. Strain the broth and reserve for Tamales de Pollo or another use.
• While the chicken cooks, make the sauce: Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. While the onion cooks, puree the tomatoes, chipotles and garlic in a blender until smooth. Add to the pan and bring to a boil. Reduce the heat to simmer. Cook, stirring occasionally, until the sauce thickens, 2 to 3 minutes.
• Add the chicken to the sauce and gently fold to evenly coat and heat through. Season to taste with salt and pepper and serve immediately or cool to room temperature to use a filling for Tamales de Pollo.