Javiers Pollo A La Chipotle Recipe 415 Food

JAVIER'S POLLO A LA CHIPOTLE RECIPE - (4.1/5)

Steps:

• Melt butter over medium heat and lightly sear chicken breast on both sides. Add onions, mushrooms, chicken base, paprika and season to taste with salt and pepper. Continue to sauté for 3-5 minutes. Next add sour cream and chipotle chilies and bring to a boil. Continue to cook for 5 to 8 minutes until the sauce has thickened and the chicken is cooked through. Serve immediately over white rice and sliced avocado.

POLLO CHIPOTLE

Steps:

• Combine marinade ingredients and marinate chicken for at least two hours; 4 hours seems best.
• Skewer alternating chicken, zucchini, red onion, red pepper, and mushrooms.
• Grill skewers and baste with remaining marinade.
• Make cream sauce by combining all ingredients and chilling until ready to use.
• Serve skewers over rice, with a sprinkling of cheese and cream sauce.

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 AL CHIPOTLE

Steps:

• 1. Mix olive oil, lime juice, 1/4 c. cilantro, and garlic salt in bowl.
• 2. Wash and pat dry chicken breasts, and place in zip lock. Pour mixture over chicken and marinate for AT LEAST an hour.
• 3. While marinating; over medium heat in a skillet, char the garlic cloves and onion until they turn brown, frequently stirring, about 4-5 minutes.
• 4. Remove from skillet and add to blender with cream and chipotle chiles. Add as much of the chipotle as you like to taste. Can be spicy! Liquify.
• 5. After liquifying, add chopped cilantro, do not chop the cilantro too small, might taste bitter. Refrigerate if not using immediately. Heat gently before serving.
• 6. Grill chicken to perfection. Depending on size of breasts, I usually grill them 6-7 minutes each side.
• 7. Pour over chicken before serving. **Hubby usually is grilling chicken while I am preparing the chipotle sauce.