Pollo Al Chipotle Recipes

RED CHILE SHREDDED CHICKEN FOR TACOS

Red Chile Shredded Chicken for Tacos image

Enjoy these tacos made with chicken, Progresso® broth and Muir Glen® tomatoes. Try our Make-Ahead Shredded Chicken Breast. Just thaw and use in place of the chicken and salt in the tacos.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 14

Number Of Ingredients 18

Ingredients

1 chipotle chile in adobo sauce (from 7-oz can)
1 tablespoon adobo sauce (from can of chipotle chiles)
1/3 medium onion, cut in half
2 cloves garlic or 1 teaspoon dried minced garlic
2 1/2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1/4 cup tomato sauce (from 8-oz can)
2 tablespoons white wine vinegar
1 1/2 teaspoons chicken bouillon granules
1/2 teaspoon sugar
1/2 teaspoon dried oregano leaves, if desired
1 tablespoon vegetable oil
1 clove garlic, finely chopped
1/4 teaspoon salt
Few drops fresh lime juice, if desired
1/2 teaspoon sugar, if desired
2 cups shredded cooked chicken breast
10 soft corn tortillas (6 or 7 inch)

Steps:

In blender, place chile, adobo sauce, onion, 2 cloves garlic, the broth, tomatoes, tomato sauce, vinegar, chicken bouillon granules, 1/2 teaspoon sugar and the oregano. Cover; blend until smooth.
In 3-quart saucepan, heat oil over medium-high heat. Add 1 clove garlic; cook and stir 1 minute. Stir in tomato mixture. Cook 6 to 10 minutes, stirring occasionally, until hot. Stir in lime juice and 1/2 teaspoon sugar. Stir in chicken; cook over medium-low heat about 15 minutes, stirring occasionally, until mixture thickens.
Meanwhile, heat tortillas as directed on package. Spoon about 1/3-cup chicken mixture down center of each warm tortilla. Fold each taco in half over filling. Serve immediately.

Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 15 mg, Fiber 1 g, Protein 8 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 2 g, TransFat 0 g

POLLO CHIPOTLE

Pollo Chipotle image

This is my version of a dish I loved from Cafe Mexico in Victoria, BC. Use more peppers if you like. Quantities are approximate, play with them as you like. If you can't grill go skewerless and just throw everything in a roasting pan (mushrooms and onions in the bottom). Cook in a 450F oven stirring every 5 minutes until meat is done and veggies are tender (about 20 - 30 minutes).

Provided by sassyschu

Categories Chicken Breast

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons vegetable oil
1 chipotle pepper, diced and seeds removed
1 dash adobo sauce
1 tablespoon lime juice
1/2 teaspoon ground cumin
1/2 teaspoon Tex-Mex seasoning
1 lb cubed chicken breast
1 sliced zucchini
1 cubed red pepper
2 cubed red onions
1/2 lb halved white mushroom
1 chipotle pepper, diced and seeds removed
2 teaspoons adobo sauce
1/3 cup mayonnaise
1/8 cup water
1 tablespoon lime juice
1 teaspoon cumin
1/2 teaspoon Tex-Mex seasoning
1/2 lb grated monterey jack cheese

Steps:

Combine marinade ingredients and marinate chicken for at least two hours; 4 hours seems best.
Skewer alternating chicken, zucchini, red onion, red pepper, and mushrooms.
Grill skewers and baste with remaining marinade.
Make cream sauce by combining all ingredients and chilling until ready to use.
Serve skewers over rice, with a sprinkling of cheese and cream sauce.

Nutrition Facts : Calories 1203.8, Fat 83.5, SaturatedFat 31.7, Cholesterol 256.9, Sodium 1056.2, Carbohydrate 33.1, Fiber 5.6, Sugar 15.4, Protein 82.5

POLLO AL CHIPOTLE

Pollo Al Chipotle image

Good old San Antonio cooking! This recipe is from one of the best Mexican restaurants here in San Antonio! It was printed in our local newspaper. The grilled chicken is marinated, grilled and then topped with a wonderful, creamy, and tasty chipotle sauce. It is delicious. The nice part is you decide how "hot" you want it....

Provided by Diana Hardin

Categories Chicken

Time 1h15m

Number Of Ingredients 9

Ingredients

6 boneless breasts of chicken
4-5 Tbsp olive oil
2-3 Tbsp lime juice
garlic salt
cilantro, fresh
10 medium, garlic cloves
1/4 c onion, chopped
1 pt heavy cream
7 oz can chiles chipotle en adobo, del monte makes this.

Steps:

1. Mix olive oil, lime juice, 1/4 c. cilantro, and garlic salt in bowl.
2. Wash and pat dry chicken breasts, and place in zip lock. Pour mixture over chicken and marinate for AT LEAST an hour.
3. While marinating; over medium heat in a skillet, char the garlic cloves and onion until they turn brown, frequently stirring, about 4-5 minutes.
4. Remove from skillet and add to blender with cream and chipotle chiles. Add as much of the chipotle as you like to taste. Can be spicy! Liquify.
5. After liquifying, add chopped cilantro, do not chop the cilantro too small, might taste bitter. Refrigerate if not using immediately. Heat gently before serving.
6. Grill chicken to perfection. Depending on size of breasts, I usually grill them 6-7 minutes each side.
7. Pour over chicken before serving. **Hubby usually is grilling chicken while I am preparing the chipotle sauce.

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