Ok, After days of posting birthstone information, I am finally caught up and ready for September.
I figured I would take this little break and give you THE most AWESOME mexican recipe there ever was (at least til I find another, lol)!
I got this recipe off of allrecipes.com so I can’t take credit for it. I don’t remember whose recipe it originally was to give credit to the proper person, sorry!, but I did make small changes after making it the first time.
Chipotle Chicken-YUM!
Be sure to read the whole recipe before beginning as I will have tips at the end that will help you decide pepper quantity and other suggestions
Chipotle Chicken
1 bag boneless, skinless chicken breasts, cut into strips
2c milk
2c sour cream
1 can chipotle peppers in adobo sauce
4tbsp chicken bullion paste (I use Better than Bullion by Superior Touch)
2tbsp margarine
Bake chicken until done. Meanwhile, in blender, puree milk, sour cream, bullion, and peppers (I use whole can, but if you don’t like hot, use 2-3 peppers) until smooth. Melt margarine in large pan and add sauce & heat. Add cooked chicken and simmer 20-30 mins.
*Serve with refried beans, spanish rice, sour cream, and guacamole. Tortillas optional
*Tip: you can use whole can of peppers but if you’re a mild-medium person, don’t scoop any extra sauce onto chicken when serving. It’ll still be spicy but the more sauce you scoop, the hotter it will be. If you don’t like any hot, only use a couple of peppers. You’ll know after the first time what works for you
*Tip: you can cook the meat and sauce and save for next day-has more flavor.
*Tip: This makes a lot of sauce so you can even make more chicken the next day and reuse the leftover sauce. If you don’t want to make that much just cut sauce recipe in half.
This is my family’s favorite dish and it’s really easy to make.
Hope you try this recipe and enjoy it! Let me know how you like it!
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