Dec 16, 2011
I coated the chicken with a mixture of brown rice flour, chickpea flour, and tapioca starch so it would be gluten free and I had to sub a mixture of bacon grease and sunflower oil b/c my son is allergic to olive oil. I did not chop the chipotles because the recipe didn't say to, and to compensate, I added in about 1 Tbsp extra adobo sauce. I served it to my husband and son without the sour cream, as they are sensitive to dairy, and the rest of us ate it with the sour cream. To be honest, it was a little rich for me, I had a bite before adding the sour cream and preferred it that way. My children did not care for it (too spicy for them, I think), but my husband loved it and at all of his serving and my son's. If/when I make this again, I will omit the sour cream for all of us. Thanks for the recipe!
—ScottFamily
