Chipotle Chicken With Tasso Cream Sauce Food

CHEESECAKE FACTORY SPICY CHICKEN CHIPOTLE PASTA

Steps:

• Set your water to boil for your pasta.
• Add the asparagus to the pasta water and boil for 2-3 minutes or until tender crisp.
• Shock it with cold water through a colander.
• Add the pasta to a minute shy of the directions and drain into the same bowl as the asparagus but don't rinse.
• In a bowl with your chicken add the lemon juice, salt and pepper and let sit as you cook the rest of the dish.
• In a large skillet add the butter and melt over medium heat.
• Add the bell peppers and onions and cook until just translucent.
• Add in the garlic and cook an extra minute.
• Remove the vegetables and add in the olive oil.
• Add the chicken to the pan and turn the heat up to medum-high.
• Brown the chicken on both sides.
• Add in the honey and stir, cooking an additional 5 seconds.
• Add the bell pepper mixture back to the pan
• Stir well, then add in the adobo sauce, heavy cream and Parmesan cheese.
• Cook for 3-4 minutes then add in the pasta, asparagus and frozen green peas.
• Stir to coat everything and serve with any garnishes you'd like (Cheesecake Factory uses tortilla strip chips and cilantro).

CHIPOTLE CREAM CHICKEN

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.

CHICKEN PENNE IN SMOKY CHILI CREAM SAUCE

Steps:

• Cook penne following package directions; drain.
• While penne is cooking, heat oil in a large skillet over medium-high heat and cook chicken for about 4 minutes or until cooked through.
• Remove to a plate and reserve.
• Reduce heat to medium.
• Add onion to the skillet and cook for 3 minutes, stirring occasionally.
• Add garlic and cook 30 seconds.
• Stir in the Alfredo sauce, chipotle, chili powder, maple syrup and salt.
• Cook over medium-high heat until bubbly.
• Stir in the chicken.
• Place the pasta back into the pot and stir in the Alfredo and chicken mixture.
• Spoon pasta onto a large serving platter and garnish with the bacon and cilantro.

CHIPOTLE CHICKEN

Steps:

• Fry the onion and garlic in the oil in a deep, wide frying pan until soft. Add the chipotle paste (use 1 tbsp for a mild flavour and 2 tbsp for a hotter, stronger one). Stir and cook for 1 min, then add the tomatoes and cider vinegar. Bring to a simmer and cook for 10 mins with the lid half on. Stir to make sure it doesn't get too dry.
• Add the chicken and cook for 10 mins or until cooked through, turning once. Scatter with coriander and serve with rice and soured cream.

CREAMY CHIPOTLE CHICKEN

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.

BASIC CHIPOTLE CHICKEN TACOS

Steps:

• Place chicken in a resealable plastic bag; add chipotle peppers in adobo sauce and 1/2 of the beer. Squeeze out excess air and seal the bag. Marinate in the refrigerator, at least 1 hour.
• Heat olive oil in a skillet over medium-high heat; pour chicken and marinade into the hot oil. Cook and stir, adding the remaining beer, until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Shred chicken in the skillet using 2 forks and serve in corn tortillas.

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.

CHIPOTLE CHICKEN WITH TASSO CREAM SAUCE

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.