Last night we had this for dinner. The husband and I always like chipotle stuff, so I had already planned on this being good. And it was. I added an extra tablespoon on the adobo pepper sauce to make it a little hotter, cuz that’s how we like it. 😉 I served it on a bed of white rice and with the corn fritters and sweet chili sauce I made.
- 1 1/2 pounds boneless, skinless chicken breast
- 1 1/2 cups milk
- 1 cup sour cream
- 2 chipotle peppers in adobo sauce
- 2 tablespoons chicken bouillon granules
- 1 tablespoon margarine
- salt to taste
Preheat oven to 375 degrees F . Roast the chicken in foil covered baking dish in preheated oven until cooked through, about 30 minutes. While the chicken iscooking, puree the milk, sour cream, chipotle peppers, and chicken bouillon granules in a blender until smooth.
Melt the margarine in a large pan over medium heat. Pour in the chipotle puree, bring to a simmer, reduce heat to low, and season with salt to taste. Add the cooked chicken, and simmer for about 20 minutes, until chicken has taken on the flavor of the sauce.