Friday, May 17, 2013

Chicken with Chipotle

(based on a recipe at

4 chicken leg quarters
3/4 c milk
1/2 c sour cream
1 chipotle pepper in adobo sauce (they come in cans in the ethnic area of the grocery store)
1 T chicken bouillon granules
1 T butter
Salt to taste

Preheat oven to 375. Roast the chicken legs until the skin is crispy and the meat is cooked through, 30 to 40 minutes. (It takes longer than that with the leg quarters I get at Walmart. I guess they’re bigger than usual.) Meanwhile, puree the milk, sour cream, chipotle pepper and chicken bouillon granules in a blender until smooth. Melt the butter in a large pan over medium heat. Pour in the chipotle puree and bring to a simmer. Reduce the heat to low and season to taste with salt. Add the cooked chicken legs and simmer for about 10 minutes, until the chicken has absorbed the flavor of the sauce.

No comments:

Post a Comment