There's a restaurant in town called the Cactus Cantina. One of their specialties
is 'Pollo Chipotle'. They wouldn't give me the recipe, so I played around with a
couple variations and came up with this. It's as good as the original.


Chipotle Chicken - John's Way

1 large green pepper (cut in thin strips)
1 large red pepper (cut in thin strips)
1 large onion (cut in thin strips)
2 chicken breasts (halves)

¾ cup whipping cream
¾ cup chicken broth
2 or 3 canned chipotle peppers* (remove seeds)
1 tbsp adobe sauce from the chipotle peppers can
3-5 cloves minced garlic
1 tsp lemon juice (fresh is best)
½ tsp ground cumin

*three will make this quite warm!

With chicken breasts on their sides, slice each in half lengthwise. Put on hot
grill for about 3 minutes on each side. Don't overcook! As chicken is doing it's
thing, sauté the peppers and onion to your desired degree of doneness in a large
pan. Once chicken is done, cut it into strips about ¼" thick.

Put the chicken broth, the chipotle peppers, the adobe sauce from the can, the
garlic, the cumin and the lemon juice in a blender. Blend for a few seconds to
liquefy everything.

Put the chicken strips, the peppers and onions, and the liquefied chipotles,
etc, into the frying pan. While stirring, bring everything to a simmer. Let
simmer for a few minutes just to get everything nice and hot again.

Once everything is hot and done, add the whipping cream. Stir and bring
everything back to a simmer. Remove from heat and serve with fresh soft tacos
immediately.

And, a smear of sour cream on the taco adds a nice touch.

Remember - everything's flexible!

Note: The addition of about 5 tablespoons of honey mustard transforms the sauce
into a great sauce for grilled, fried, or broiled salmon.