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BROILED CHIPOTLE CHICKEN
  • 2 canned chipotle chiles in adobo; finely chopped
  • 1 ¼ cups thick cream (or crème fraîche)
  • 4 large chicken breasts or 6 thighs (skinless & boneless)
  • ¼ cup chicken stock; hot if possible
  • 6 cups spinach (~10 oz.); cleaned thoroughly & stems removed
  • 1 tbsp lemon zest
    1. Mix the chiles and 2 tablespoons cream in a small bowl. Place the chicken in a large bowl, pour the chile/cream mixture over it, being sure to coat well. Marinate for 2 to 3 hours in the refrigerator.
    2. Broil the chicken 6 inches away from the heat source until it is golden brown. Turn the chicken and pour the remaining cream around it. Return to the broiler till the chicken is deep golden and no longer squishy to the touch. (4-5 minutes)
    3. Transfer the chicken to a platter and keep warm
    4. Scrape the cream mixture from the broiling pan into a large saucepan. Add the chicken stock and the spinach and bring to a boil over high heat. Cook, stirring constantly, over high heat till the spinach is wilted and the liquid is reduced and thick to your taste.

     
     

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