A flavorful and spicy dish of tender chicken simmered in a creamy chipotle sauce, perfect for a hearty meal.
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Wash the chipotle peppers and boil them in water for 5 minutes. Remove and set aside.
Wash the chicken legs and thighs, then place them in a baking dish.
Drizzle with a little oil and a pinch of salt.
Bake in a preheated medium oven (around 180°C or 350°F) for 30 minutes or until fully cooked and nicely browned.
In a blender, combine the boiled chipotles, garlic cloves, vinegar, oregano, milk, heavy cream, and chicken bouillon. Blend until smooth and creamy.
In a pan, melt the margarine.
Pour in the blended sauce and cook over medium heat until it begins to boil. Season with salt to taste.
Add the roasted chicken pieces to the simmering sauce and cook together for an additional 10 minutes to absorb the flavor.
Serve the chicken hot, covered with the chipotle cream sauce, accompanied by your choice of side, such as rice, mashed potatoes, or steamed vegetables.
Strain the sauce after blending for a smoother texture if needed.
Roast the chicken skin-side up for crispier skin and better flavor absorption in the sauce.
Can I use boneless chicken for this recipe?
Yes, boneless chicken thighs or breasts can be used. Adjust cooking time to avoid overcooking.
Can I use fresh cream instead of heavy cream?
Yes, but heavy cream provides a richer, thicker sauce. Use fresh cream if you prefer a lighter texture.
What can I serve with this dish?
Serve with steamed rice or warm tortillas to soak up the flavorful sauce.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this dish ahead of time?
Yes, it stores well. You can make it a day ahead and reheat before serving. the flavors deepen with time.
