Recipe by GUERAGUERRERO
"This is my sister-in-law's recipe for a different swing on chicken. It is very good, and is a true Mexican chicken recipe. Serve it with rice and salad, and don't forget the warmed corn tortillas!"
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chicken leg quarters
1 1/2 cups
chipotle peppers in adobo sauce
chicken bouillon granules
salt to taste
DO NOT DO WHAT I DID! I bought a small 7 oz can of Chipotle Peppers in Adobo sauce. When I opened the can, the peppers were chopped. The back of the can said "Serving size 3 peppers in adobo sauce". I thought "I like spicy - what's one more pepper". My sauce came out RED, not a creamy sauce like I saw in the picture. Then I pulled the can out of the trash and read further "6 servings". That means I had the equivalent of 18 peppers!! Whoo! Talk about spicy! I was able to take 1/9th and add some milk and sour cream, and it came out pretty good! (Now I just have to fix this 8 more times to use up the rest LOL)
This was good...as a base recipe. There is spice from the chipotle, but not a lot of DEPTH of flavor. The next time we made it, we added garlic, chopped onion, and cilantro to the sauce...and seasoned the chicken really well w/ Mexican spices. May still "tinker" with it next time I make it!
Awesome recipe! I browned boneless, skinless chicken breasts and then added the sauce to finish cooking them. I used one chicken bouillion cube, lite sour cream and only one cup of milk but upped the number of chipotles to 5 for a nice "kick". Also, thickened the sauce a bit toward the end of cooking with a bit of flour and water. I would have liked leftovers but my husband, daugher and I ate every last bite. Easy, light and delicious!!
This was so good! I have the answer to the heat problem. Chipotle peppers don't always have the same amount of seeds in them, which is where the heat is. If you control the amount of seeds that go into your sauce, you control the amount of heat. I like to use a lot of peppers, for the flavor, so I try to get rid of most of the seeds so it's not way too spicy.
This recipe was simple, quick, and super tasty. I made changes according to my ingredients on hand: used lo-fat plain yogurt instead of sour cream, boneless skinless chicken breasts (about 8 halves)instead of leg quarters, extra adobo (yum), and forgot the margarine completely. Instead of roasting the chicken, I cut the breasts into 1 inch pieces and browned them on the stovetop in a bit of olive oil. From then I followed the recipe instructions & served on brown rice. Really flavorful, healthy, AND it couldn't be simpler! Thanks so much for the recipe, Guera!
The original way of this recipe is boiling the chicken but doing it in the oven is faster and taste better!! You should try it!!!
This is absolutely delicious! I cook a lot of Mexican food and this is one of the best. I used chicken breasts, browned them in butter and olive oil. I added a clove of garlic to the sauce. Those chipotles are HOT! I make salsa with jalepenos and habeneros and this was really hot. I was surprised and pleased. I cut the recipe down to 2 servings and wish I had made more!
Literally my boyfriends favorite meal, I'm asked to make this at least twice a month. I usually pull the skin off the chicken before throwing it in with the sauce. Also, I'll sometimes use shredded chicken breasts mixed with this sauce in taco shells with some fresh cilantro, salsa, sour cream, and cheese for a fantastic taco!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken with Chipotle
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 212
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