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Ингредиенты
- 2 x canned chipotle chiles in adobo - (to 3) finely minced
- 1 1/4 c. Thick Cream (see below) or possibly whipping cream, or possibly creme fraiche
- 4 med boneless skinless chicken breast halves
- 1/4 c. chicken stock
- 6 c. spinach - (abt 10 ounce) stems removed, leaves well rinsed Salt
- 1 1/2 c. whipping cream
- 3 tsp active culture such as buttermilk, creme fraiche, lowfat sour cream, or possibly plain yogurt
Инструкции
- Recipe title translation: Pollo Enchipotlado con Crema y Espinacas
- To make the Thick Cream: Pour the whipping cream into a small saucepan, and set over low heat. Stir till the refrigerateis off; don't heat above 100 degrees (lukewarm). Remove pan from the heat, and stir in the buttermilk. Pour the liquid into a clean glass jar. Place the lid on the jar, without tightening it, and place the jar in a hot (80 to 90 degrees) spot. Let the cream develop till it is noticeably thicker, 12 to 24 hrs. Stir gently, and chill at least 4 hrs to overnight, chilling and thickening thoroughly. Cover, and chill up to 10 days. (
- Makes about 1 1/4 c.).
- Place the minced canned chipotles and 2 Tbsp. thick cream in a small bowl, and mix to combine. Place the chicken in a large bowl, and pour the chipotle mix over it, making sure to coat the chicken well. Cover with plastic wrap, and transfer dish to the refrigerator. Marinate the chicken 2 to 3 hrs.
- Heat the broiler. Place the chicken breasts in a baking dish (preferably earthenware) just large sufficient to accommodate them. Place the baking dish 6 inches away from the broiler, and broil chicken till deep brown in color, about 4 to 5 min. Remove dish from broiler. Turn chicken breasts, and drizzle remaining 1 c. plus 2 Tbsp. thick cream around the chicken. Return the dish to the broiler, and broil till chicken is deep golden brown and no longer squishy when you lightly press it with your finger, 4 to 5 min more. Transfer the chicken breasts to a hot platter, and transfer platter to a hot oven.
- Scrape the cream mix from the baking dish into a medium-large saucepan. Add in the chicken stock and the spinach. Bring the mix to a boil over high heat, and cook, stirring constantly, till the spinach has wilted and the cream has reduced and thickened, about 3 min. Season mix with salt, and serve creamy spinach with the broiled chicken.
- Serves 4.
- Cuisine: "Mexican"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 4 servings | |
| Calories 361 | |
| Calories from Fat 280 | 78% |
| Total Fat 31.85g | 40% |
| Saturated Fat 19.56g | 78% |
| Trans Fat 0.01g | |
| Cholesterol 138mg | 46% |
| Sodium 126mg | 5% |
| Potassium 436mg | 12% |
| Total Carbs 5.24g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.29g | 0% |
| Protein 14.68g | 23% |
