Monday, March 4, 2019

Creamy Mexican Chipotle Chicken

Authentic Mexican chicken recipe with smokey chipotle adobe and creamy flavor. 
If you have read some of my posts from years back like my elote recipe, or my sweet corn no churn ice cream recipe, you know I served my two year mission for The Church of Jesus Christ of Latter Day Saints in Santa Rosa, CA. I was a Spanish speaking missionary and therefore mostly worked with Hispanic people during my two years. My mission really exposed me to how little I knew about food, and how much good food is out there!

I had amazing dishes I had never seen, smelt, or tasted before. Peruvian ceviche, Salvadoran pupusas,  Mexican carne asada, Guatemalan chile rellenos, and the list continues. I was amazed by the flavor of these foods so foreign to me growing up in NC without local, authentic Hispanic food. I really believe this is where my true love and appreciation for food began (which manifested itself in gaining an extra 20-25 pounds). 


My all-time favorite dish on my mission came from a Sister whose family took us as missionaries in as their own family. Her name is Angelica and me and my companion consider her our "missionary Mom". We really did love anything she prepared for us, but this chipotle chicken just hit the spot every single time and quickly became our favorite mission meal.

With the help of my companion in obtaining Angelica's original recipe, I was able to recreate that meal and the memories have flooded in.

Hope you enjoy this recipe as much as I do!



Yield: 6

Creamy Mexican Chipotle Chicken

prep time: cook time: 30 minstotal time: 30 mins

ingredients:

  • 3 roma tomatoes
  • 7.5 oz cacique crema Mexicana
  • 3-4 chipotle peppers in adobo sauce (the more the spicier)
  • 2 lbs fresh chicken breast cubed
  • 2 cups dry rice (cooked your favorite way)

instructions:

  1. Set rice to cook however you like (my favorite way is via instant pot (click here))
  2. Slice tomatoes in half and put cut side down on baking sheet
  3. Place on top rack of oven and broil for 5-10 minutes until tomatoes blacken and blister
  4. Heat pan on stovetop over medium heat
  5. Lightly oil pan and place cubed chicken breast onto pan to begin to cook
  6. Remove tomatoes and place into blender along with the crema and chipotle peppers. Blend until uniform
  7. JUST before chicken has finished cooking, pour tomato mixture into pan w/ chicken and let simmer until chicken has at least finished cooking through (I like to let it simmer for  longer to enhance flavoring)
  8. Serve over your favorite rice and enjoy!
Created using The Recipes Generator
Ashton Swank
Ashton Swank

This is a short biography of the post author.

No comments:

Post a Comment