Chipotle Cream Chicken
Serves: 5
Ally Shanahan
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
53
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 tsp
Garlic Powder1 tsp
Salt1 tsp
Ground Black Pepper1 tbsp
Olive Oil1 cup
Onion (diced)1 tbsp
Butter1 cup
Sour CreamDirections:
1
Place the flour, garlic powder, salt, and black pepper into a large plastic bag
2
Close the bag and shake a few times to mix the seasonings, and drop in the chicken pieces, a few at a time
3
Shake the bag to coat the chicken with seasoned flour
4
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
5
Stir in butter, and allow to melt
6
Add the seasoned chicken to the skillet, and cook and stir until the chicken pieces are browned on all sides, about 10 minutes
7
Increase heat to medium-high, and pour in chicken broth; stir in the chipotle peppers with adobo sauce
8
Bring to a boil, and reduce the chicken broth by half, stirring often, about 10 minutes
9
Remove from heat, stir in the sour cream to make a smooth sauce, and sprinkle with cilantro to serve