I'm a big fan of spicy food, and I love canned chipotles. Be aware that not all chipotles are the same--some of naturally hotter than others. If you're concerned about the heat, start with one. You can always add more, but you can't subtract. Be sure to include some of the adobo sauce from the can--this is what makes canned chipotle peppers particularly special. Again, beware of the heat in the adobo, too. I followed the advice of other reviewers and added about 1/2 of a small onion and several cloves of garlic (sautéed first) to the sauce. In the end, my sauce was good, but it needed salt. While the recipe says "salt to taste," more specific guidance would have been helpful. I also would suggest seasoning the chicken before roasting it in the oven--it's important if you want to develop layers of flavor. At the very least, use salt and pepper on the chicken. I noticed one review where the reviewer curdled the sauce. Sorry, but that's not a problem with the recipe, it's a problem with technique. If you pour the sauce into a really hot pan, of course the milk will curdle. If you start it in a cold pan, and heat it slowly, it will be fine. I served this over rice. It's a good, but not perfect recipe. But, it's super easy--and that is a big plus in my book.
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I'm a big fan of spicy food, and I love canned chipotles. Be aware that not all chipotles are...