Sunday, November 29, 2009

Chipotle Chicken


  • 4 chicken breasts
  • 1 pint heavy cream
  • 3 tbsp chipotle en adobo sauce (search google for recipe, very easy to make)
  • chopped cilantro for garnish
  • butter for frying


Cover chicken breasts with plastic wrapping and slap it around a bit with a rolling pin until it's uniformly flattened. Heat butter until melted and bubbling over medium heat in a large frying pan. Add the chicken and let it sizzle for a few minutes. Lift it up and have a look underneath; you're looking to see some nice color has been added. Once this is the case flip it over and do the same to the other side. At this stage the chicken shouldn't be cooked all the way through.

Now add the chipotle en adobo -- use more or less than suggested depending on your preference for heat. Pour in the heavy cream and kind of mix it all together. The cream and adobo sauce will blend together and should start bubbling away quite nicely. I usually turn the chicken over a couple of times during this stage. When the sauce has reduced to a thicker state, if all is well the chicken will be nicely cooked too. I usually cut the pieces in half at this point both to check done-ness and because that's a nice serving size. Taste the sauce and if you feel it's lacking add in some salt & pepper.

Transfer the chicken to serving plates. Check your sauce, it may be ready to go or you may want to reduce it further by letting it bubble away a little longer. When ready, spoon it over the chicken on each plate.

Serve with a simple salad of shredded lettuce, diced tomato seasoned with lime juice and black pepper. You may also want to add your preferred Mexi-style accompaniments, e.g. rice, refried beans etc.

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