Chipotle Cream Chicken

Chipotle Cream Chicken My picky boyfriend always eats seconds of this. It’s like enchiladas without the tortillas. Serve over rice — we like to serve with yellow rice or Mexican rice. You will want something to soak up all the delicious sauce.

Ingredients

Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 30 mins

    TOTAL : 50 mins

    SERVING : 4

    YIELD : 4 servings

  • 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.

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  • 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.

Per Serving: 291 calories; protein 29.1g; carbohydrates 11g; fat 14g; cholesterol 86.9mg; sodium 456mg.