Ingredients
- 1 small can, chipotle peppers
- 3 garlic cloves, plus 2 garlic cloves, chopped
- 1/2 cup chicken stock
- 1 pinch dried oregano
- 1 pinch ground cumin
- 1 pinch salt
- 1/4 cup Mexican chocolate
- 2 tablespoons butter
- 1/4 cup onions, chopped
- 2 boneless chicken breasts
Directions
In a blender or food processor, add the chipotle peppers, 3 garlic cloves, chicken stock, oregano, cumin, salt, and Mexican chocolate. Blend well.
In a frying pan add butter, remaining chopped garlic, and chopped onions, saute for 5 minutes. Add chicken breasts. Cook until almost done. Add sauce to pan. Reduce the heat and cook until sauce is thick.
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By meg_11368753
Petaluma, CA
on November 20, 2008
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This recipe was a nice surprise....pretty easy, and tasty, too. I went ahead and used the whole can of chilis....it was QUITE hot, but we served it with sour cream, which helped to mellow it out (and was a nice complement, as well. With some sauteed bell peppers and onions and black beans, a satisfying spicy meal.
By glasslass_98_86...
Elko, NV
on August 19, 2008
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I added a heaping tablespoon of thick enchilada sauce to kick it up a notch instead of the Mexican chocolate. It came out with great flavor. I will use this one for dinner guests for sure.
By chriszee777_600983
San Diego, CA
on June 26, 2008
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I only used 2 chipotles (but as much of the sauce as I could get out of the can too, and that was still really spicy but we like spicy. With all the elements in the sauce, there is some nice layering of flavors going on. I will definitely make this again. By the way, I would recommend blending the sauce in the blender instead of a food processor, as when I tried to blend in my food processor, the liquid flew everywhere in my kitchen. :(
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