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I am Tosk

In article ,
says...

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)

? cup whipping cream
? 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)
? 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 ?" 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.

Sounds great man.. I might try a similar thing with the two roasters I
am cooking tonight..