Southwest Chicken with Chipotle Cream

This chicken is really, really good. I make it with chicken pieces or with just breasts and usually skinless, boneless. I use 2 chipotles as my husband doesn't like really hot spicy and now this is one of his favorites! I will say that the spicy grows - the next day it is spicier! Very good flavor in this chicken dish!



Southwest Chicken with Chipotle Cream

Adjust the chiles to your taste: add as many as you can tolerate!

3 lbs chicken legs with thigh
3/4 cup milk
3 canned chipotle chilis
6 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon salt
2 tablespoons butter or margarine
1 1/2 tablespoons flour
1/2 cup heavy cream
1/4 cup sour cream
8 ounces queso cheese, grated (monterrey jack ok)
minced chipotle chili (to garnish)

4 servings 55 minutes 10 mins prep


1. Preheat oven to 350 degrees F.
2. Place chicken in an ovenproof baking dish, and place in preheated oven, and bake for 25 minutes.
3. Meanwhile, combine milk, canned chipotles, garlic, cumin, onion powder, and salt in a blender or food processor and puree until smooth.
4. Heat butter and flour in a large skillet and blend until smooth; add heavy cream and sour cream, whisking until smooth.
5. Stir in chipotle puree, and stir constantly until mixture comes to a boil and thickens; remove from heat.
6. After chicken has baked 25 minutes, remove from oven and drain any fat.
7. Pour chipotle cream over chicken and top with grated queso cheese.
8. Replace chicken in oven and bake for about 20 minutes more, or until cheese just starts to brown.
9. Remove from oven and serve with extra sauce spooned over chicken and garnished with minced chipotle chiles, if desired.
10. Goes good with steamed rice (and extra sauce on top).