pollo al chipotle
(2 RATINGS)
Good old San Antonio cooking! This recipe is from one of the best Mexican restaurants here in San Antonio! It was printed in our local newspaper. The grilled chicken is marinated, grilled and then topped with a wonderful, creamy, and tasty chipotle sauce. It is delicious. The nice part is you decide how "hot" you want it. This is good with cilantro lime rice on the side, or with Mexican rice. This is one of those dishes that impresses all who eat it, especially at a dinner party. Different, but scrumptious!
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prep time
1 Hr
cook time
15 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 6 - boneless breasts of chicken
- 4-5 tablespoons olive oil
- 2-3 tablespoons lime juice
- - garlic salt
- - cilantro, fresh
- 10 - medium, garlic cloves
- 1/4 cup onion, chopped
- 1 pint heavy cream
- 7 ounces can chiles chipotle en adobo, del monte makes this.
How To Make pollo al chipotle
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Step 1Mix olive oil, lime juice, 1/4 c. cilantro, and garlic salt in bowl.
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Step 2Wash and pat dry chicken breasts, and place in zip lock. Pour mixture over chicken and marinate for AT LEAST an hour.
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Step 3While marinating; over medium heat in a skillet, char the garlic cloves and onion until they turn brown, frequently stirring, about 4-5 minutes.
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Step 4Remove from skillet and add to blender with cream and chipotle chiles. Add as much of the chipotle as you like to taste. Can be spicy! Liquify.
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Step 5After liquifying, add chopped cilantro, do not chop the cilantro too small, might taste bitter. Refrigerate if not using immediately. Heat gently before serving.
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Step 6Grill chicken to perfection. Depending on size of breasts, I usually grill them 6-7 minutes each side.
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Step 7Pour over chicken before serving. **Hubby usually is grilling chicken while I am preparing the chipotle sauce.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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