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OT Good eats
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. |
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