Chipotle Chicken And Creamy Spinach Recipes

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BROILED CHIPOTLE CHICKEN WITH CREAMY SPINACH



Broiled Chipotle Chicken With Creamy Spinach image

I adopted this recipe after Mean Chef (IHHDRO) left the site. His original comments were, "This is a very simple and delicious broiled chicken breast dish. It is from Rick Bayless. The flavor comes from the use of chipotles and creme fraiche." My original review stated, "Very easy, but wonderfully tasty meal. I used whipping cream, as creme fraiche is not available in my area. I also doubled the sauce and the spinach, as advised by *Shelly*. It was great. My only mistake was to add an extra chipotle to the mix...it was just a little spicy for my tastes, but my hubby had no complaints. There were no leftovers with this dinner." We have since made this many times and always enjoy it.

Provided by Ms B.

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

3 chipotle chiles in adobo, finely chopped
1 1/4 cups whipping cream (I use creme fraiche) or 1 1/4 cups creme fraiche (I use creme fraiche)
4 medium boneless skinless chicken breast halves, trimmed of all extraneous fat (about 1-1/3 pounds total)
1/4 cup chicken stock
6 cups spinach, stemmed, well rinsed
1/2 teaspoon salt

Steps:

  • Marinating the chicken: Combine the chopped canned chipotles with 2 tablespoons of the cream.
  • Smear over the chicken breasts, cover and refrigerate for several hours, if time permits, for the chilies to season the chicken.
  • Finishing the dish: Lay the chicken breasts in a broiler-proof baking dish just large enough to hold them comfortably.
  • Set 6 inches below a very hot broiler and cook until richly brown, 4 to 5 minutes.
  • Turn the breasts over, drizzle the remaining 1 cup plus 2 tablespoons cream around them and set under the broiler.
  • Cook until the chicken is deep golden and no longer squishy feeling when lightly pressed, 4 to 5 minutes.
  • Transfer the chicken to 4 warm dinner plates and keep warm in a low oven.
  • Scrape the cream mixture into a medium-large (3- to 4- quart) saucepan and add the broth and the spinach.
  • Bring to a boil over high heat and cook, stirring nearly constantly, until the spinach is wilted and the cream is reduced and thick, about 3 minutes.
  • Taste and season with salt, then spoon around the chicken breasts and serve right away.

CHIPOTLE CHICKEN AND CREAMY SPINACH



Chipotle Chicken and Creamy Spinach image

Marinate the chicken hours in advance, and broil it for a few minutes just before you sit down to dinner. Thick cream is cooked in the roasting pan with the chicken before it is added to the spinach.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 6

2 to 3 chipotle chiles in adobo, finely chopped (about 2 tablespoons)
1 1/4 cups Thick Cream, whipping cream, or creme fraiche
4 medium-large (about 1 1/3 pounds) skinless and boneless chicken-breast halves
1/4 cup Homemade Chicken Stock, or low-sodium canned
6 cups (about 10 ounces) spinach, stems removed, well rinsed
Coarse salt

Steps:

  • Place the chopped canned chipotles and 2 tablespoons thick cream in a small bowl, and mix to combine.
  • Place the chicken in a large bowl, and pour the chipotle mixture over it, making sure to coat the chicken well. Cover with plastic wrap, and transfer dish to the refrigerator. Marinate the chicken 2 to 3 hours.
  • Heat the broiler. Place the chicken breasts in a baking dish (preferably earthenware) just large enough to accommodate them. Place the baking dish 6 inches away from the broiler, and broil chicken until deep brown in color, about 4 to 5 minutes.
  • Remove dish from broiler. Turn chicken breasts, and drizzle remaining 1 cup plus 2 tablespoons thick cream around the chicken. Return the dish to the broiler, and broil until chicken is deep golden and no longer squishy when you lightly press it with your finger, 4 to 5 minutes more.
  • Transfer the chicken breasts to a warm platter, and transfer platter to a warm oven.
  • Scrape the cream mixture from the baking dish into a medium-large saucepan. Add the chicken stock and the spinach. Bring the mixture to a boil over high heat, and cook, stirring constantly, until the spinach has wilted and the cream has reduced and thickened, about 3 minutes. Season mixture with salt, and serve creamy spinach with the broiled chicken.

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