Mexican cuisine · Meat & Kebab

Pollo Enchipotlado

Chicken breast in creamy chipotle sauce with golden-fried onion rings, ready in one pan.

Ingredients · for 4 servings

• 700 g chicken breast
• 3 onions
• 3 garlic cloves
• 2 chipotles in adobo
• 200 g crème fraîche
• 200 ml chicken broth
• 1 tsp dried oregano
• 3 tbsp oil
• 1/2 bunch cilantro
• Salt, pepper

Instructions

1. Cut the chicken breast crosswise into 2 cm strips, season with salt and pepper, slice the onions into thin rings and finely chop the garlic.
2. Heat the oil in a wide pan until very hot and sear the meat in two batches for 3 min each, until browned outside but still slightly glassy inside, then remove.
3. Fry the onion rings in the same pan over medium heat for 7–8 min until soft and golden at the edges, adding the garlic for the last minute.
4. Finely chop the chipotles, stir smooth with the crème fraîche and broth, and pour into the pan along with the oregano.
5. Simmer the sauce uncovered for 5–6 min until it coats the back of a spoon, then return the meat along with any juices and let it steep for 3 min.
6. Season with salt, sprinkle with chopped cilantro and serve with rice or warm tortillas.