Chicken in Chipotle Cream

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Ingredients

Chicken
1.5 lb skinless, boneless chicken breasts, sliced into strips

Sauce
1 cup Mexican sour cream, or heavy cream
1 cup milk
1/2 cup canned chipotle peppers in adobo, to taste
1 teaspoon chicken bouillon powder, OR 1 teaspoon coarse Kosher salt and freshly ground pepper
2 tablespoons olive oil
1/2 onion, diced
1 large garlic clove, minced

Carrots
1 lb organic baby carrots

Garnish
1 tablespoon finely chopped Italian parsley

Optional to Thicken the Sauce
Melting cheese, such as queso quesadilla, Oaxaca, Muenster, or mozzarella
Philadelphia cream cheese

Serving Suggestions
Mexican white rice
Pinto beans, optional
Mexican sour cream


Directions

  • Cook the carrots:
    Place the baby carrots in a large pot with 8 cups of water and 1 ½ teaspoons of coarse Kosher salt. Bring to a boil, then reduce the heat and simmer until the carrots are fork tender, about 12–15 minutes. Drain in a colander and rinse under cold water to stop the cooking. Set aside.

  • Prepare the chicken:
    Season the chicken breasts with salt and pepper. Set aside.

  • Make the chipotle cream base:
    In a blender, combine the cream, milk, chipotle peppers in adobo, and chicken bouillon powder. Do not blend yet and set aside.

  • Cook the aromatics:
    Heat oil in a large skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until golden, about 5 minutes. Add the garlic and cook for 30 seconds, until fragrant.

  • Finish the sauce:
    Transfer the cooked onions and garlic to the blender. Blend until the mixture is smooth and creamy. Taste, then adjust seasoning or spiciness as needed. Set aside.

  • Sear the chicken:
    Return the skillet to high heat. Add the chicken slices in a single layer. Avoid overcrowding the pan: if too many pieces are added at once, the chicken releases moisture and ends up steaming instead of browning, which prevents caramelization and reduces flavor. Cook until lightly golden, then flip to caramelize the other side. The chicken should be browned but not fully cooked, it will finish cooking in the sauce. Transfer to a bowl and set aside.

  • Simmer in sauce:
    Carefully pour the chipotle cream sauce into the skillet. Bring to a gentle simmer, then reduce the heat to medium. Return the chicken and its juices to the pan and cook for about 4 minutes, or until the chicken is cooked through (internal temperature 160–165°F). Stir occasionally, ensuring the sauce does not boil to prevent curdling.

  • Finish with carrots and serve:
    Gently fold the cooked carrots into the chicken and sauce just before serving, so they are coated without overcooking. Garnish with parsley. Serve hot with Mexican white rice, pinto beans, and a spoonful of Mexican sour cream.


Notes





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