Sautéed Chicken With Chipotle Chile Sauce Recipes

CREAMY CHIPOTLE CHICKEN THIGHS WITH SAUTEED SQUASH

Steps:

• Bring a pot of water to a boil with 1 quarter piece onion and 1 tablespoon bouillon. Add chicken and boil until chicken is no longer pink in the center and juices run clear, 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken and set aside on a plate. Reserve 1 cup cooking water.
• Combine Mexican crema, chipotle peppers, reserved 1 cup cooking water, 2 tomatoes, 1 quarter onion, 1 garlic clove, and remaining 1 tablespoon bouillon in a food processor. Blend sauce well until smooth.
• Transfer sauce to a frying pan and add chicken thighs. Bring to a simmer and let cook for 20 minutes.
• Meanwhile, heat 1 tablespoon butter over medium heat in a skillet. Add 1 quarter onion and remaining garlic clove. Cook and stir until softened, 3 to 4 minutes. Add bell pepper and cook and stir until softened, about 3 minutes. Stir in squash. Season with salt and pepper and saute until squash is cooked through and tender, about 5 minutes.
• Slice remaining tomato. Heat remaining tablespoon butter in a skillet over medium heat. Add tomato and remaining 1 quarter onion. Cook and stir until softened, 3 to 4 minutes. Place on top of chicken mixture and serve with squash.

CHICKEN IN CREAMY CHIPOTLE SAUCE

Steps:

• Preheat oven to 375 degrees.
• Place the chicken pieces in a roasting pan. Brush with melted butter, using it all. Season with salt, pepper, chili powder and onion powder to taste. Bake for 15 minutes. Turn chicken over and cover loosely with foil. Bake until chicken is no longer pink in center, about 20 minutes longer.
• Meanwhile, in a blender, mix the chipotle chiles and adobo, the evaporated milk and the flour. Melt the butter in a medium saucepan. Add the blended mixture and cook over low heat, stirring constantly. Bring to a boil.Season with salt to taste. Remove from heat once the sauce has thickened.
• Remove chicken from oven and let rest 5 minutes covered with the foil.
• Place chicken in individual serving plates and spoon sauce to cover. Serve.

CREAMY CHICKEN CHIPOTLE STROGANOFF

Steps:

• In a deep and large frying pan or a dutch oven that has been lightly oiled or sprayed with cooking spray,saute chicken and onions for about 5 to 7 minutes or until chicken is cooked through and no longer pink in the middle.
• Add broth, UNdrained mushrooms and UNcooked noodles and mix well. Bring to boil, then reduce heat to medium-low.
• Cover and simmer 10 to 12 minutes or until noodles are tender and only a small amount of liquid remains.
• Stir in peppers and cook for 2 minutes, stirring a few times to keep from sticking.
• Remove from heat and stir in sour cream.

SAUTéED CHICKEN WITH CHIPOTLE CHILE SAUCE

Steps:

• 1. Prepare the chipotle sauce. Reserve. Then mix together half of the olive oil, with the lime juice, garlic, and salt. Coat the chicken pieces with the mixture. 2. Heat the remaining oil in a medium skillet and cook the chicken about 4 to 5 minutes per side or until golden brown on the outside, firm to the touch, and no longer pink inside at the thickest part. To serve, spoon some of the chipotle sauce over each chicken breast.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHIPOTLE CHICKEN WITH TASSO CREAM SAUCE

Steps:

• Mix the chicken with the chipotle and ancho chile powders, cilantro, cumin, salt and pepper. Allow the chicken to sit for a bit and come to room temperature, about 15 minutes. Dredge the spiced chicken in the flour.
• Melt the 1 T butter with the olive oil and brown the chicken on both sides, about 5 minutes total. The chicken should not cook through at this point. Remove the chicken from the pan and set aside.
• Add the additional 1 T butter and saute the tasso until it is browned. Add the shallot and garlic and saute an additional minute.
• Deglaze the pan with the wine, stirring, and add the half and half and the hot sauce. Bring to a boil over medium heat and add the chicken back into the pan, including any juices.
• Cook over medium heat until the sauce has thickened and the chicken is cooked through. Taste the sauce and add more salt, pepper, or hot sauce as desired. Serve over pasta or rice.

SAUTEED CHIPOTLE CHICKEN

Steps:

• Place everything but chicken broth into a bowl and coat chicken to season.
• Sauté the seasoned chicken breasts in a large pan for 5 minutes each side (no need to add oil to pan).
• Add chicken broth/stock.
• Cover and simmer for 15-20 minutes.
• Serve.
• You can use the leftover broth in the pan as gravy, just cook it uncovered on high for 5 minutes and drizzle over the chicken and rice (or whatever carb you have).

SAUTEED SHRIMP WITH CHIPOTLE CHILES

Steps:

• Place shrimp in large bowl. Add marinade and toss to coat. Cover and refrigerate 15 minutes. Drain shrimp; discard marinade. Return shrimp to bowl.
• Puree 2 tablespoons olive oil, 1 garlic clove, chipotle chilies, and dried oregano in processor until smooth. Transfer chipotle mixture to bowl with shrimp; toss to coat.
• Heat remaining 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add remaining garlic clove and sauté 1 minute. Add shrimp with chipotle mixture; sauté until shrimp are cooked through, about 5 minutes. Season to taste with salt and pepper. Transfer to serving bowl.
• Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.