🔴¡Pollo en Crema de Chipotle! 💥Receta fácil -El sabor latino

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Wash and drain 6 chicken legs, leaving the skin on or removing it if preferred.

Season chicken with approximately 1/2 tablespoon of freshly ground pepper and 1/2 tablespoon of salt, mixing well to marinate for 30 to 40 minutes.

In a frying pan over medium heat, add 1 tablespoon of vegetable oil and heat until hot.

Fry the chicken pieces for about 10 minutes on each side, ensuring they are well cooked.

While the chicken is frying, prepare the Chipotle sauce in another frying pan over medium heat with a splash of vegetable oil.

Add 1/2 onion cut into pieces and fry for about 2 minutes until it doesn't burn.

Add 3 cloves of cut garlic and fry for 1 minute, stirring to prevent burning.

Add 3-4 well-washed tomatoes and fry for about 5 minutes.

After frying, add 1 cup of water and bring to a boil for about 5 minutes until everything is soft.

Turn off the stove and let the mixture cool completely before blending to prevent the cream from cutting.

After 30 minutes of frying, turn the chicken pieces over and cover to cook for an additional 30 minutes, stirring occasionally.

Once the tomato mixture has cooled, blend it with 1 tablespoon of powdered chicken broth, 140 grams of mozzarella cheese, 6 chipotle chilis in adobo, 3 tablespoons of marinade, and 2 cups of sour cream for 2-3 minutes until well combined.

After 50 minutes of cooking the chicken, lower the heat to medium-low and add 1 cup of whole milk to the pan.

Add the blended chipotle cream sauce to the chicken, mixing well and testing for salt to adjust seasoning if necessary.

Cover and cook for another 30 minutes until the chicken is fully cooked and tender.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens