Chipotle Chicken with Creamy Spinach
A.k.a. Pollo Enchipotlado Con Crema Y Espinacas.
From Rick Bayless's Mexican Kitchen
2 to 3 canned chipotle chilies
http://www.gourmetsleuth.com/chipotle.htm in adobo, finely chopped
(about 2 tablespoons)
1 1/4 cups creme fraiche
4 medium-large (about 1 1/3 pounds) skinless and boneless chicken-breast
halves [I used one large chicken breast, about 3/4 pound, but did not alter
the proportions of the rest of the ingredients - that was fine.]
1/4 cup chicken stock, preferably homemade
6 cups (about 10 ounces) spinach, stems removed, well rinsed
Place the chopped canned chipotles and 2 tablespoons thick cream in a
small bowl, and mix to combine.
- Place the chicken in a large bowl, and pour the chipotle mixture 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 hours.
- Heat the broiler. Place the chicken breasts in a baking dish
(preferably earthenware) just large enough to accommodate them. Place
the baking dish 6 inches away from the broiler, and broil chicken until
deep brown in color, about 4 to 5 minutes.
- Remove dish from broiler. Turn chicken breasts, and drizzle remaining
1 cup plus 2 tablespoons thick cream around the chicken. Return the dish
to the broiler, and broil until chicken is deep golden and no longer
squishy when you lightly press it with your finger, 4 to 5 minutes more.
- Transfer the chicken breasts to a warm platter, and transfer platter
to a warm oven.
- Scrape the cream mixture from the baking dish into a medium-large
saucepan. Add the chicken stock and the spinach. Bring the mixture to a
boil over high heat, and cook, stirring constantly, until the spinach
has wilted and the cream has reduced and thickened, about 3 minutes.
Season mixture with salt, and serve creamy spinach with the broiled
By Mexican Cooking Tools at GourmetSleuth.com.
Last modified: March 5, 2006