pollo al chipotle

★★★★★ 2 Reviews
teach08 avatar
By Diana Hardin
from San Antonio, TX

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!

★★★★★ 2 Reviews
serves 6
prep time 1 Hr
cook time 15 Min
method Stove Top

Ingredients For pollo al chipotle

  • 6
    boneless breasts of chicken
  • 4-5 Tbsp
    olive oil
  • 2-3 Tbsp
    lime juice
  • garlic salt
  • cilantro, fresh
  • 10
    medium, garlic cloves
  • 1/4 c
    onion, chopped
  • 1 pt
    heavy cream
  • 7 oz
    can chiles chipotle en adobo, del monte makes this.

How To Make pollo al chipotle

  • 1
    Mix olive oil, lime juice, 1/4 c. cilantro, and garlic salt in bowl.
  • 2
    Wash and pat dry chicken breasts, and place in zip lock. Pour mixture over chicken and marinate for AT LEAST an hour.
  • 3
    While marinating; over medium heat in a skillet, char the garlic cloves and onion until they turn brown, frequently stirring, about 4-5 minutes.
  • 4
    Remove 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.
  • 5
    After liquifying, add chopped cilantro, do not chop the cilantro too small, might taste bitter. Refrigerate if not using immediately. Heat gently before serving.
  • 6
    Grill chicken to perfection. Depending on size of breasts, I usually grill them 6-7 minutes each side.
  • 7
    Pour over chicken before serving. **Hubby usually is grilling chicken while I am preparing the chipotle sauce.

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