Mexico's Smoky Delight: Creamy Chipotle Garlic Chicken
Details
Smoky chipotle and rich garlic in a creamy sauce, a chicken dish that's pure comfort.
Ingredients
Instructions
Poach the Chicken and Tomatoes
In a medium saucepan, combine the chicken breasts, one half of the onion, the whole garlic cloves, bay leaves, 1 teaspoon of salt, and 3 cups of water. Bring the mixture to a boil, then lower the heat to a medium-low, cover, and let it simmer for 10 minutes. Add the whole plum tomatoes to the pot, cover again, and cook for another 10 minutes until the tomatoes are soft and their skins begin to break.
Create the Sauce
Remove the cooked chicken breasts and set them aside to cool. Using a slotted spoon, transfer the cooked tomatoes, onion half, and garlic from the saucepan to a blender. Add ½ cup of the chicken cooking liquid, the chipotle chiles, adobo sauce, the remaining ¼ teaspoon of salt, and black pepper. Blend until the sauce is completely smooth.
Prepare the Chicken and Onion
Once the chicken is cool enough to handle, shred it using two forks or your hands. Thinly slice the remaining half of the raw onion.
Bring it all Together
Heat the vegetable oil and butter in a large skillet over medium-high heat. Once the butter has melted, add the sliced onions and cook for 3-4 minutes until they soften. Stir in the shredded chicken and the blended chipotle-tomato sauce. Mix everything well, reduce the heat to medium, and let it simmer for about 10 minutes, allowing the sauce to thicken and darken in color.
Finish and Serve
Reduce the heat to low and slowly stir in the Mexican crema or heavy cream until it's fully incorporated. Continue to cook on medium-low for another 10 minutes, stirring occasionally, until the sauce has thickened further. Serve hot with rice, beans, or as a filling for tacos or tortas, garnished with fresh cilantro if desired.
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