Chipotle Garlic Chicken in Crema
Yield: 6 servings
- 1 whole head garlic, cloves separated but unpeeled
- 3 dried chipotle chiles or 3 tablespoons chipotle powder
- 1 1/2 teaspoons sea salt
- 1 cup crema Mexicana
- 1/2 cup milk
- 1/4 cup chicken broth
- 2 tablespoons canola oil
- 1 dried California chile (optional)
- 1 sweet onion, minced
- 6 chicken breast halves, boned and skinned
- Salt and pepper, to taste
- 1 cup grated white Cheddar or Manchego cheese
- Roast the garlic in dry skillet over medium-low heat for 15 to 20 minutes, until it has softened and developed little
brown bits around the edges.
- If using dried chipotles, soak them in hot water for 20 minutes, then rinse and pat dry. Slit them
open and scrape out and discard the seeds.
- Peel the roasted garlic, then place in a food processor. Add the chipotles (or powder), salt and crema. Process until pureed.
- Pour the puree into a shallow saucepan; add the milk and chicken broth. Bring to simmer and cook over low heat for 5 minutes.
- Heat 1 tablespoon of the oil in a skillet. Add the optional California chile and cook until it barely changes color. Do not let it burn! Remove the chile.
- Add the onion to the skillet and sauté for 2 minutes. Push to one side of the skillet, then add the remaining tablespoon of oil. Add the chicken, season with salt and pepper, and sauté until golden on both sides.
- Transfer the chicken to a heat-proof serving dish. Cover with the chipotle-garlic mixture, and top with the cheese.
- Broil for a couple of minutes, until the cheese has melted and the sauce starts to take on more color.
- Crumble the optional toasted California chile over the top for garnish.
Posted by Annette at Recipe Goldmine 8/15/2001 7:06 pm.