Southwest Chicken With Chipotle Cream Recipes

SOUTHWESTERN CHICKEN SALAD WITH CHIPOTLE CHILES

Steps:

• Combine the water, the quartered onion and the whole crushed garlic cloves in a 2-quart saucepan, and bring to a simmer over medium heat. Add the chicken breasts, and bring back to a simmer. Skim off any foam that rises, and then add the dried herbs. Cover partially, reduce the heat to low and simmer 15 to 20 minutes, until the chicken is cooked through. (Cut one in half; the meat should not be pink.) Add salt to taste. Allow the chicken to cool in the broth if there is time. Remove the chicken from the broth when cool enough to handle. Remove from the bone and shred, pulling strips of chicken off the top of the breast. Pull with the grain, and the meat comes apart naturally. You should have about 4 cups of shredded chicken. Strain the chicken broth, and refrigerate overnight. The next morning, skim off and discard the fat, and freeze the broth in smaller containers.
• Mix together the ingredients for the dressing.
• Place the shredded chicken in a large bowl and season to taste with salt and pepper. Toss with the diced radishes, cilantro, chipotles and all but 2 tablespoons of the dressing.
• Toss the romaine lettuce with the remaining dressing, and arrange on a platter. Top with the salad. Garnish the top of the salad with the sliced radishes and the sliced avocado, and serve.

SOUTHWEST CHICKEN

Steps:

• In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

SOUTHWEST CHICKEN

Steps:

• In a 3-qt. slow cooker, layer three-fourths each of the corn and beans and half the salsa. Arrange chicken over salsa; top with remaining corn, beans and salsa. Cover and cook on low for 4-5 hours or until chicken is tender. , Shred chicken with 2 forks and return to the slow cooker; heat through. Top with the peppers, sour cream, cheese and onions if desired.

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.

SOUTHWESTERN GRILLED CHICKEN WITH CHIPOTLE CREAM SAUCE

Steps:

• Pound the chicken breasts until approximately 1/2 inch thick. Sprinkle on 2 Tablespoons of the taco seasoning and rub into the meat. Melt 2 Tablespoons of the butter, pour on chicken breasts, and mix together. Place in refrigerator to marinate for 1 hour. Grill chicken for 4 minutes on each side over high heat. Remove from grill and let rest.
• Brown chorizo over medium heat and break into pieces. Remove chorizo from pan, but leave any remaining grease. Reduce heat to medium low and add 2 Tablespoons of butter. Add onion, bell pepper, and garlic to pan. Saute until translucent. Add chipotle pepper and 1 Tablespoon of adobo sauce to pan. Cook 5 minutes, stirring frequently. Add cream and 2 Tablespoons taco seasoning to mixture and cook for another 5 minutes. Pour mixture into blender (or with immersion blender), blend until smooth. Transfer contents back into pan, add chorizo to mixture, and cook for additional 5 minutes.
• Slice chicken into strips and pour 1/4 of sauce on each breast.

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).

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.