Easy Pollo en Crema De Chipotle
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6
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Calories
379 kcal
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Course
Main Course
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Cuisine
Mexican
Easy Pollo en Crema De Chipotle
Description
Easy Pollo en Crema De Chipotle combines chicken tenderloin cut into bite-sized pieces with a sauce made from chipotle peppers in adobo, sour cream, milk, and cheese, enriched with sautéed onion and garlic. The chicken is pan-cooked until golden and cooked through before being coated with a smooth, slightly spicy chipotle cream sauce. The sauce is carefully blended and then gently heated with the chicken to avoid curdling. The result is a creamy, smoky dish with mild heat and tender chicken pieces that carry the flavors of the chipotle and savory aromatics.
This dish pairs well with simple sides like steamed rice or warm tortillas to balance its richness. The smoky chipotle flavor adds a distinctive depth, making it suitable for those who appreciate a creamy sauce with a moderate spicy kick.
To store, cool completely before refrigerating in an airtight container for up to three days. Reheat gently on the stovetop or microwave, stirring occasionally and adding a splash of milk to loosen the sauce if needed. It is not recommended to freeze or prepare this dish far in advance, as the texture of the sauce may suffer.
Ingredients
- 2 pounds chicken tenderloin cut into ½ - inch pieces
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- ⅛ teaspoon granulated garlic
- 1½ cups sour cream
- 1 cup milk
- ¾ cup cheese
- 1 small onion
- 3 garlic
- 5 to 8 pieces chipotle peppers in adobo sauce plus 3 tablespoons of the adobo sauce
- 1 teaspoon Knorr chicken bouillon or kosher salt
Instructions
- Place the chicken pieces in a medium bowl and season them with salt, pepper, and granulated garlic; set aside.
- In a large nonstick skillet, heat 2 tablespoons of oil. Sauté the onion and garlic until golden brown, about 2 to 3 minutes. Transfer them to a plate and let them cool.
- In the same skillet, heat 2 tablespoons of oil over medium-high heat. Add the chicken pieces and cook until they are golden brown and cooked through about 8 to 10 minutes. You might need to do this in batches, depending on the size of your pan.
- While the chicken is cooking, prepare the chipotle sauce. In a blender or food processor, combine the chipotle peppers, 3 tablespoons of the adobo sauce, half of the milk, cheese, and the cooled sautéed garlic and onion.
- Blend the mixture until it reaches a smooth consistency. Stir in the remaining milk to cool down the chicken and prevent curdling. Pour the chipotle sauce over the cooked chicken in the skillet.
- Place the skillet over low heat, allowing the sauce to simmer gently, about 2 to 3 minutes. Don't let it boil, as this can curdle the sauce. Then remove from heat and serve.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days after cooling to room temperature.
- Reheat gently on the stovetop or microwave, stirring occasionally; add milk if the sauce thickens.
- Making ahead or freezing is not recommended due to potential changes in sauce texture.
User Reviews
Overall Rating
5
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