C – It’s almost Cinco de Mayo!
I promised myself when Cinco de Mayo came this year, we would do another full week of Mexican cuisine. I almost forgot about it. Luckily, Jim was nice enough to remind me. I couldn’t have forgotten that! Another Mexican cuisine week needed to happen. Especially, when we haven’t made quesadillas yet (that recipe is tomorrow).
Spicy and hot is quite a big deal in the Be Mindful. Be Human. kitchen. Luke, Jim and I all love a spicy kick on a fairly regular basis. Luke even beer battered and deep fried a Thai chili once, just to see how it would taste.
It was delicious, but burned the heck out of my mouth and my stomach. Spice has always been a part of the flavor profile that we really enjoy here. It may be too hot for some people. But, we sure do love our heat.
When I stumbled upon this recipe for chicken and chipotle, Jim was all over it. He didn’t even have to hear the ingredients. He wanted some. I was a bit more reluctant. Was it going to be too hot for us? I do remember that the spicy chipotle applesauce had a surprising kick to it, the first time we made it. So, I really hoped it wasn’t going to be that way this time.
Luckily, it wasn’t too hot. I think I actually needed a little bit more heat. A creamy, smoky sauce with a touch of spice. I couldn’t stop eating it. I loved the sauce. Rich and creamy. Nice and thick. It was great, and very dramatic, over black rice with a simple radish salad.
| Chicken with Creamy Chipotle Sauce |
- 1 whole chicken, cut up into 6 pieces
- 1½ cups milk
- 1 cup sour cream
- 2 chipotle peppers in adobo sauce (add more for more heat)
- ¼ cup homemade Jus
- 1 Tbsp butter
- Salt and pepper to taste
- Preheat oven to 375 degrees.
- Roast chicken pieces until the skin is crispy, and the meat is cooked through.
- In a blender add milk, sour cream, chipotle peppers and jus. Puree until smooth.
- Add sauce into a medium sized pan. Begin to simmer the sauce when the chicken is done and out of the oven. (DO NOT boil as it will curdle).
- Once simmering, add butter. Stir until melted.
- Add chicken and simmer for 10 minutes, until chicken has taken on the flavor of the sauce.
- Serve over rice.
- Enjoy!
Homemade Jus recipe
This recipe was really simple. The seasoning was perfect. A squeeze of lime made the entire dish well balanced.
I really enjoyed this dish. Hope you will too.
What is jus in this recipy?
Jus is reduced chicken stock.
My mother in law is from LaPaz, she makes this dish often… She calls it Pollo Vera Cruz. When she bakes her chicken, she covers it with bacon before baking. Then crumbles the crisp bacon onto the chicken when she’s ready to serve it.
Thanks for sharing and the great idea. It sounds delicious!