pollo al chipotle
(2 ratings)
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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 ratings)
yield
6 serving(s)
prep time
1 Hr
cook time
15 Min
method
Stove Top
Ingredients For pollo al chipotle
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6boneless breasts of chicken
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4-5 Tbspolive oil
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2-3 Tbsplime juice
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garlic salt
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cilantro, fresh
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10medium, garlic cloves
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1/4 conion, chopped
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1 ptheavy cream
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7 ozcan chiles chipotle en adobo, del monte makes this.
How To Make pollo al chipotle
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1Mix olive oil, lime juice, 1/4 c. cilantro, and garlic salt in bowl.
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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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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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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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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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6Grill chicken to perfection. Depending on size of breasts, I usually grill them 6-7 minutes each side.
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7Pour over chicken before serving. **Hubby usually is grilling chicken while I am preparing the chipotle sauce.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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