Chipotle Sour Cream Chicken Recipes

CHIPOTLE CREAM CHICKEN

Steps:

• Place the flour, garlic powder, salt, and black pepper into a large plastic bag. Close the bag and shake a few times to mix the seasonings, and drop in the chicken pieces, a few at a time. Shake the bag to coat the chicken with seasoned flour.
• Heat the olive oil in a large skillet over medium heat, and cook and stir the onion and green pepper in the oil until the onion is translucent, about 6 minutes. Stir in butter, and allow to melt. Add the seasoned chicken to the skillet, and cook and stir until the chicken pieces are browned on all sides, about 10 minutes.
• Increase heat to medium-high, and pour in chicken broth; stir in the chipotle peppers with adobo sauce. Bring to a boil, and reduce the chicken broth by half, stirring often, about 10 minutes. Remove from heat, stir in the sour cream to make a smooth sauce, and sprinkle with cilantro to serve.

CREAMY CHIPOTLE CHICKEN

Steps:

• Place the chicken breasts into a slow cooker, brush with butter, and sprinkle with salt, pepper, and minced garlic. Pour in the cream of chicken soup and chicken broth, and add the cream cheese, peppers, and adobo sauce. Stir the mixture gently. Cover, set the cooker to Low, and cook for 6 hours.

SOUTHERN FRIED FREE-RANGE CHICKEN WITH A SOUTHWEST CHIPOTLE CREAM SAUCE

Steps:

• In a medium sized bowl, beat together 2 eggs. Dip the chicken breasts in the eggs, and then dredge in flour. Fill a medium sized pan halfway with vegetable oil and heat. When the oil is hot, place the chicken breasts in the hot oil and fry on both sides until cooked through. Season with salt and pepper.
• Top the fried chicken with chipotle cream sauce and serve with pecan rice and wilted spinach.
• A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
• Chipotle Cream Sauce:
• 1 can chipotles in adobo
• 1 cup heavy cream
• 1 cup sour cream
• Mix together heavy cream, sour cream, and chipotles in blender (use 2 chipotles for medium hot, 3 for spicy hot). Pour into a small saucepan and bring to a simmer.

CHIPOTLE SOUR CREAM

Steps:

• Combine the sour cream, lime juice, chopped chipotle pepper, and salt, and pepper, to taste, in a bowl. Mix to incorporate well. Serve the dipping sauce alongside the Crispy Cornmeal Okra.

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!

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.

HEARTY CHIPOTLE CHICKEN SOUP

Steps:

• In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, beans, tomatoes, corn, chipotle peppers, adobo sauce, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Stir in chicken; heat through. Garnish with sour cream; sprinkle with cilantro.

SOUTHWEST CHICKEN WITH CHIPOTLE CREAM

Steps:

• Preheat oven to 350 degrees F.
• Place chicken in an ovenproof baking dish, and place in preheated oven, and bake for 25 minutes.
• Meanwhile, combine milk, canned chipotles, garlic, cumin, onion powder, and salt in a blender or food processor and puree until smooth.
• Heat butter and flour in a large skillet and blend until smooth; add heavy cream and sour cream, whisking until smooth.
• Stir in chipotle puree, and stir constantly until mixture comes to a boil and thickens; remove from heat.
• After chicken has baked 25 minutes, remove from oven and drain any fat.
• Pour chipotle cream over chicken and top with grated queso cheese.
• Replace chicken in oven and bake for about 20 minutes more, or until cheese just starts to brown.
• Remove from oven and serve with extra sauce spooned over chicken and garnished with minced chipotle chiles, if desired.
• Goes good with steamed rice (and extra sauce on top).

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.

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.