CHICKEN WITH CHIPOTLE CREAM SAUCE
Saucy chipotle peppers and sour cream make a tasty sauce for chicken breasts in this easy dish for four. Sprinkle with fresh parsley for the win.
Provided by My Food and Family
Categories Home
Time 55m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Melt butter in large skillet on medium-high heat. Add chicken; cook 5 min. on each side or until golden brown on both sides.
- Add onions and garlic; cook 5 min. or until tender, stirring occasionally. Reduce heat to medium; cover. Cook an additional 20 min. or until chicken is cooked through (180°F). Remove chicken to platter; cover to keep warm.
- Stir sour cream, chipotle peppers and olives into skillet. Cook, uncovered, 10 min. or until heated through, stirring occasionally. Pour sauce over chicken; sprinkle with the parsley.
Nutrition Facts : Calories 480, Fat 29 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 180 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 42 g
CHIPOTLE CREAM CHICKEN
My picky boyfriend always eats seconds of this. It's like enchiladas without the tortillas. Serve over rice -- we like to serve with yellow rice or Mexican rice. You will want something to soak up all the delicious sauce.
Provided by KNBUCHANAN
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Place the flour, garlic powder, salt, and black pepper into a large plastic bag. Close the bag and shake a few times to mix the seasonings, and drop in the chicken pieces, a few at a time. Shake the bag to coat the chicken with seasoned flour.
- Heat the olive oil in a large skillet over medium heat, and cook and stir the onion and green pepper in the oil until the onion is translucent, about 6 minutes. Stir in butter, and allow to melt. Add the seasoned chicken to the skillet, and cook and stir until the chicken pieces are browned on all sides, about 10 minutes.
- Increase heat to medium-high, and pour in chicken broth; stir in the chipotle peppers with adobo sauce. Bring to a boil, and reduce the chicken broth by half, stirring often, about 10 minutes. Remove from heat, stir in the sour cream to make a smooth sauce, and sprinkle with cilantro to serve.
Nutrition Facts : Calories 291.2 calories, Carbohydrate 11 g, Cholesterol 86.9 mg, Fat 14 g, Fiber 1.2 g, Protein 29.1 g, SaturatedFat 6.5 g, Sodium 456 mg, Sugar 1.6 g
CREAMY CHIPOTLE CHICKEN
A delicious slow-cooker recipe of creamy chicken with a slight kick, yumm! Serve chicken with rice and spoon some sauce over the top.
Provided by tnahinu
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 6h15m
Yield 4
Number Of Ingredients 9
Steps:
- Place the chicken breasts into a slow cooker, brush with butter, and sprinkle with salt, pepper, and minced garlic. Pour in the cream of chicken soup and chicken broth, and add the cream cheese, peppers, and adobo sauce. Stir the mixture gently. Cover, set the cooker to Low, and cook for 6 hours.
Nutrition Facts : Calories 494.3 calories, Carbohydrate 8.4 g, Cholesterol 159 mg, Fat 38.1 g, Fiber 0.5 g, Protein 29.2 g, SaturatedFat 21.5 g, Sodium 862 mg, Sugar 0.5 g
CHIPOTLE CHICKEN
Chipotle in adobo has a smoky spiciness that makes this simple, simmered chicken dish shine.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over medium-high. In batches, if necessary, cook chicken skin side down until browned, about 7 minutes. Transfer to plate.
- Reduce heat to medium. Add onion and saute until soft and translucent, about 5 minutes, scraping up any browned bits from pot. Add 2 tablespoons water.
- Add garlic, cumin, and chipotle; cook until garlic is soft and fragrant, about 2 minutes. Add tomatoes, season, and bring to a simmer; cook 5 minutes, breaking tomatoes down with a wooden spoon. Return chicken and any accumulated juices to pot; bring to a simmer, cover, and cook until chicken is cooked through, about 15 minutes. Serve over rice.
CHICKEN IN CREAMY CHIPOTLE SAUCE
This is an easy, creamy and spicy dish, that can be served in about 45 minutes or less, depending on the chicken pieces you choose. Make it as hot as you like. Serve accompanied with white Mexican rice and a side of steamed vegetables. Adjust baking time if using boneless chicken breast so that they don't dry out.
Provided by Mami J
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
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.
SOUTHWEST CHICKEN WITH CHIPOTLE CREAM
Make and share this Southwest Chicken with Chipotle Cream recipe from Food.com.
Provided by PalatablePastime
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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).
SOUTHERN FRIED FREE-RANGE CHICKEN WITH A SOUTHWEST CHIPOTLE CREAM SAUCE
Steps:
- In a medium sized bowl, beat together 2 eggs. Dip the chicken breasts in the eggs, and then dredge in flour. Fill a medium sized pan halfway with vegetable oil and heat. When the oil is hot, place the chicken breasts in the hot oil and fry on both sides until cooked through. Season with salt and pepper.
- Top the fried chicken with chipotle cream sauce and serve with pecan rice and wilted spinach.
- A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
- Chipotle Cream Sauce:
- 1 can chipotles in adobo
- 1 cup heavy cream
- 1 cup sour cream
- Mix together heavy cream, sour cream, and chipotles in blender (use 2 chipotles for medium hot, 3 for spicy hot). Pour into a small saucepan and bring to a simmer.
SOUTHWESTERN GRILLED CHICKEN WITH CHIPOTLE CREAM SAUCE
Marinate time required, but overlap by making the sauce in the meantime. Recipe from Brian Murray posted on The Pioneer Woman's site sponsoring her Bush's Grillin' Beans/Pioneer Woman Recipe Contest.
Provided by gailanng
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pound the chicken breasts until approximately 1/2 inch thick. Sprinkle on 2 Tablespoons of the taco seasoning and rub into the meat. Melt 2 Tablespoons of the butter, pour on chicken breasts, and mix together. Place in refrigerator to marinate for 1 hour. Grill chicken for 4 minutes on each side over high heat. Remove from grill and let rest.
- Brown chorizo over medium heat and break into pieces. Remove chorizo from pan, but leave any remaining grease. Reduce heat to medium low and add 2 Tablespoons of butter. Add onion, bell pepper, and garlic to pan. Saute until translucent. Add chipotle pepper and 1 Tablespoon of adobo sauce to pan. Cook 5 minutes, stirring frequently. Add cream and 2 Tablespoons taco seasoning to mixture and cook for another 5 minutes. Pour mixture into blender (or with immersion blender), blend until smooth. Transfer contents back into pan, add chorizo to mixture, and cook for additional 5 minutes.
- Slice chicken into strips and pour 1/4 of sauce on each breast.
CHIPOTLE CHICKEN WITH TASSO CREAM SAUCE
This is a tasty chicken dish with smoky flavors coming from both the tasso (a Cajun cured ham) and the chipotle.
Provided by Spice Boy
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Mix the chicken with the chipotle and ancho chile powders, cilantro, cumin, salt and pepper. Allow the chicken to sit for a bit and come to room temperature, about 15 minutes. Dredge the spiced chicken in the flour.
- Melt the 1 T butter with the olive oil and brown the chicken on both sides, about 5 minutes total. The chicken should not cook through at this point. Remove the chicken from the pan and set aside.
- Add the additional 1 T butter and saute the tasso until it is browned. Add the shallot and garlic and saute an additional minute.
- Deglaze the pan with the wine, stirring, and add the half and half and the hot sauce. Bring to a boil over medium heat and add the chicken back into the pan, including any juices.
- Cook over medium heat until the sauce has thickened and the chicken is cooked through. Taste the sauce and add more salt, pepper, or hot sauce as desired. Serve over pasta or rice.
Nutrition Facts : Calories 465.2, Fat 25.6, SaturatedFat 13.3, Cholesterol 125.9, Sodium 256.9, Carbohydrate 17.3, Fiber 2.2, Sugar 1.2, Protein 31.7
CREAMY CHIPOTLE CHICKEN SKILLET DINNER
A weeknight single-skillet dinner that packs a huge amount of flavor and just the right smoky heat. My family is lactose-intolerant and we adhere to a low fodmap diet. The small amount of garlic in the adobo works for us, but your mileage may vary. You can tone down the heat by serving this dish with a side of yellow rice or kick it up by adding in cayenne. Adding in the optional chipotle chilies approximately doubles the heat of the recipe.
Provided by Kayletta
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 8
Number Of Ingredients 18
Steps:
- Heat a skillet over medium-high heat for 2 minutes. Mix together olive oil and garlic powder in a small bowl and drizzle into the hot skillet. Add diced chicken; cook and stir for 3 minutes. Add onion, cilantro, and adobo sauce, then immediately add oregano, sage, cumin, and paprika. Stir and cook for 5 minutes.
- Add beans, mushrooms, asparagus, and bell pepper; stir. Add chicken stock; bring to a simmer and cook until liquid is mostly gone, 10 to 15 minutes. Add chipotle peppers, pour in half-and-half, and return to a simmer. Add cotija cheese and gently stir until cheese melts, 1 to 2 minutes. Serve immediately.
Nutrition Facts : Calories 291.5 calories, Carbohydrate 17.9 g, Cholesterol 65.6 mg, Fat 12.5 g, Fiber 5.4 g, Protein 27.3 g, SaturatedFat 4.3 g, Sodium 445.8 mg, Sugar 4.6 g
CHICKEN IN CHIPOTLE SAUCE WITH POTATOES
Prepare Chicken in Chipotle Sauce with Potatoes for a simple dinner entrée. This chicken in chipotle sauce is great for busy weeknights or weekends!
Provided by My Food and Family
Categories Chicken
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Blend first 4 ingredients in blender until smooth.
- Cook chicken in Dutch oven or deep large skillet on medium heat 3 min. on each side or until browned on both sides. Remove from pan; discard pan drippings. Add potatoes and onions to pan; cook 3 min., stirring frequently. Return chicken to pan. Add chipotle sauce; stir to evenly coat. Cover.
- Cook on low heat 20 min. or until chicken is done (165ºF) and potatoes are tender. Top with cilantro.
Nutrition Facts : Calories 330, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 105 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g
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