Chipotle Sauce Recipe For Chicken

CHIPOTLE SAUCE

Steps:

• In a small bowl, mix together the yogurt, mayonnaise, and chipotle peppers until smooth. Chill until serving.

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.

COPYCAT CHIPOTLE CHICKEN RECIPE IN THE INSTANT POT

Steps:

• In the bottom of the Instant Pot pot, mix together chicken broth, onion, garlic, pepper, adobo sauce, chili powder, cumin, oregano, paprika, salt, and pepper.
• Place the chicken breasts in the bottom of the Instant Pot and make sure that the chicken is mostly covered by the sauce.
• Place lid on top of Instant Pot and turn valve to SEALING. Press MANUAL button (or PRESSURE COOK button) and set timer to 15 minutes (22 minutes if chicken is frozen).
• When chicken is finished cooking, move valve to VENTING and do a quick release of the pressure.
• Remove chicken and transfer to a plate or cutting board (leaving liquid in the pot).Shred or slice the chicken.
• You can use the chicken in tacos, burritos, on top of salads, or even in a bowl.
• To assemble your own bowl, place rice in the bottom of the bowl. Top with cooked chicken, pinto or black beans, guacamole, corn, pico de gallo, and shredded cheese.

CHIPOTLE CHICKEN

Steps:

• Combine chopped chile peppers with 2 tablespoons sour cream. Mix together and spread mixture over chicken breasts. Sprinkle lightly with salt to taste, cover and marinate in refrigerator for at least 2 hours.
• Place marinated chicken in an ungreased 9x13 inch baking dish and broil for about 5 minutes (rack should be about 6 inches from the top.) Pour 1 cup sour cream around edges of chicken and turn over chicken breasts. Broil for an additional 5 minutes. Sour cream should be lightly brown on the edges. Move breasts into a separate dish and cover to keep warm. Set aside.
• Pour leftover broiled sour cream into a medium saucepan over high heat. Add spinach, broth and salt to taste. Boil for about 1 minute until all melted and mixed together. Pour mixture over chicken breasts and serve.

CHIPOTLE CHICKEN

Steps:

• Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over medium-high. In batches, if necessary, cook chicken skin side down until browned, about 7 minutes. Transfer to plate.
• Reduce heat to medium. Add onion and saute until soft and translucent, about 5 minutes, scraping up any browned bits from pot. Add 2 tablespoons water.
• Add garlic, cumin, and chipotle; cook until garlic is soft and fragrant, about 2 minutes. Add tomatoes, season, and bring to a simmer; cook 5 minutes, breaking tomatoes down with a wooden spoon. Return chicken and any accumulated juices to pot; bring to a simmer, cover, and cook until chicken is cooked through, about 15 minutes. Serve over rice.

CHICKEN WITH CHIPOTLE CREAM SAUCE

Steps:

• Melt butter in large skillet on medium-high heat. Add chicken; cook 5 min. on each side or until golden brown on both sides.
• Add onions and garlic; cook 5 min. or until tender, stirring occasionally. Reduce heat to medium; cover. Cook an additional 20 min. or until chicken is cooked through (180°F). Remove chicken to platter; cover to keep warm.
• Stir sour cream, chipotle peppers and olives into skillet. Cook, uncovered, 10 min. or until heated through, stirring occasionally. Pour sauce over chicken; sprinkle with the parsley.

CHIPOTLE SAUCE FOR BURGERS OR GRILLED CHICKEN

Steps:

• Mix the ingredients at least a few hours before using so the flavors have a chance to blend.
• Recipe #2: 1 envelope Ranch dressing mix, 2 cups sour cream, 1/4 cup fresh cilantro, juice of 1/2 of a lime, 1-2 T chipotle pepper in adobo sauce. Mix all together.
• Recipe #3: 2 cups ranch dressing (preferably the kind made with the envelope since it's thicker), 1/2 cup salsa, 1/2 t chipotle chili powder or chili powder and cayenne (to your taste).

CHIPOTLE CHICKEN

Steps:

• Place the first 12 ingredients in a blender; cover and process until pureed. Transfer marinade to a large bowl or shallow dish. Add chicken; turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. Grill chicken, covered, over medium-high heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side. Let rest 10 minutes before slicing.

CHICKEN IN CHIPOTLE SAUCE WITH POTATOES

Steps:

• Blend first 4 ingredients in blender until smooth.
• Cook chicken in Dutch oven or deep large skillet on medium heat 3 min. on each side or until browned on both sides. Remove from pan; discard pan drippings. Add potatoes and onions to pan; cook 3 min., stirring frequently. Return chicken to pan. Add chipotle sauce; stir to evenly coat. Cover.
• Cook on low heat 20 min. or until chicken is done (165ºF) and potatoes are tender. Top with cilantro.

CHIPOTLE CHICKEN

Steps:

• Fry the onion and garlic in the oil in a deep, wide frying pan until soft. Add the chipotle paste (use 1 tbsp for a mild flavour and 2 tbsp for a hotter, stronger one). Stir and cook for 1 min, then add the tomatoes and cider vinegar. Bring to a simmer and cook for 10 mins with the lid half on. Stir to make sure it doesn't get too dry.
• Add the chicken and cook for 10 mins or until cooked through, turning once. Scatter with coriander and serve with rice and soured cream.

CHIPOTLE'S CHICKEN RECIPE BY TASTY

Steps:

• On a cutting board, season the chicken all over with salt and pepper.
• Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.
• Refrigerate for at least 2 hours, up to overnight.
• Heat the oil in a large skillet over medium-high heat.
• Add the chicken and cook until golden brown, 4 minutes per side.
• Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
• Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.
• Enjoy!

CHICKEN WITH CHIPOTLE ALFREDO SAUCE

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Cook chicken and garlic in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Stir in chile and Alfredo sauce; cook 2 minutes, stirring frequently.
• Serve chicken mixture over pasta; sprinkle with cilantro.