Pollo en salsa de chipotle and cream Recipe
Tender pieces of chicken in a creamy, lightly smoky chipotle sauce are a dish that often lands on the family weekday table in Mexico. The flavors are a bit like a mix of a creamy stew and barbecue sauce, just in a spicier version. It goes great with rice or pasta, so it easily fits into European home cooking.
This dish combines a homely, familiar creamy chicken stew with a distinctly Mexican character – smoky chipotle pepper gives the sauce depth, a hint of smokiness and a spicy kick. The flavor is somewhere between a stew, barbecue sauce and creamy stroganoff, so it’s an easy way to win over people who are usually wary of spicy Mexican food.
Chef's tips
Add the chipotle gradually – start with half a pepper and add more if needed, tasting the sauce after it simmers for a bit, because the heat builds over time. Make sure the cream is at room temperature and pour it in over low heat, stirring constantly so the sauce doesn’t split; if the chicken browns too quickly, lower the heat instead of cranking it up, as the meat can dry out easily. The sauce should lightly coat the back of a spoon – if it’s too thin, simmer for a few minutes uncovered; if it’s too thick, loosen it with a splash of stock or water.
How to serve
It tastes best with fluffy white rice or short pasta that catches the sauce well, and it’s worth putting a simple salad with lime vinaigrette on the table for freshness. To drink, a light beer, homemade lime lemonade or a glass of dry white wine with citrus notes works very well. It’s a very convenient dish for a quick yet slightly “weekend-style” dinner in the middle of the week, when you want to surprise the household with something more interesting than plain chicken in sauce.
Ingredients
- chicken breast cut into strips or cubes - 500 g
- onion cut into thin wedges - 1 piece
- garlic finely chopped - 2 cloves
- red bell pepper cut into strips - 1 piece
- chipotle pepper in adobo sauce from a can, finely chopped, with 1 tablespoon of the sauce - 1 piece
- 18% cream for the sauce - 200 ml
- chicken stock homemade or from a cube - 150 ml
- vegetable oil for frying - 2 tablespoons
- sweet paprika, ground for seasoning the chicken - 1 teaspoon
- salt to taste
- black pepper to taste
Preparation
- Season the chicken with salt, pepper and sweet paprika, and mix so the spices coat the meat evenly.
- Heat the oil in a large pan over medium-high heat. Add the chicken and fry for 6–8 minutes, until the pieces are lightly browned on all sides and no longer pink in the center. Transfer the meat to a plate.
- In the same pan, using the remaining fat, fry the onion for 3–4 minutes, until it softens and becomes slightly translucent. Add the garlic and fry for about 30 seconds, until fragrant.
- Add the pepper strips and fry for 3–4 minutes, until they soften slightly but are still firm.
- Add the chopped chipotle pepper along with 1 tablespoon of adobo sauce and mix with the vegetables. Pour in the stock, bring to a boil and cook for 3–4 minutes so the flavors combine.
- Reduce the heat to low, pour in the cream, stirring constantly so it doesn’t curdle. When the sauce starts to bubble gently, return the chicken along with any juices from the plate.
- Simmer over low heat for 8–10 minutes, until the sauce thickens slightly and coats the pieces of meat well. Taste and season with more salt and pepper if needed.
- Serve hot with rice, pasta or tortillas, spooning the sauce from the pan over the top.
Storage
Store leftovers in an airtight container in the fridge for up to 2–3 days. Reheat gently in a pan over low heat, adding a splash of water or stock if the sauce has thickened too much. You can also freeze it for up to 2 months and thaw overnight in the fridge before reheating.
