I’m all for a ready-to-go flavour injection. This super-simple Mexican chipotle chicken recipe has a luxuriant creamy texture and bags of smoky chilli flavour and it’s all thanks to ready-made chipotle peppers in adobo sauce. Learn more.
This Mexican inspired creamy chipotle chicken recipe is so quick and easy to make at home! Flavour for days and not a lot of effort on your behalf. This one's a winner and it's all thanks to one of my favourite ingredients - chipotle peppers in adobo sauce.
What are chipotle peppers?
Chipotle peppers are in fact jalapeño peppers that have been smoked and dried. This preservation process imparts a wonderful smoky heat to the chilli and completely transforms the flavour. They are strong and spicy so a little goes a long way. You can add them as-is to many Mexican salsas, stews and soups, like my wonderful Pozole Rojo Recipe, to impart the rich, smoky delights.
Adobo sauce is a kind of hot sauce made from a heady combination of tomato and spices - it adds a tonne of personality to everything! When cooking with canned chipotle in adobo sauce, all the smokiness is imparted into the sauce, creating an intense burst of flavour. A Mexican fiesta in every tiny spoonful!
How many chillies should I use?
It depends how spicy you like your food. Jalapeño/Chipotle are spicy, so I would suggest between 2-5. My recipe uses 4 which gives a nice spice that won't blow your head off.
My creamy chipotle chicken has all the wonderful smokiness of the chilli and a rich, creamy sauce from the sour cream coating the tender chicken pieces. It's amazing how much flavour for so few ingredients and I'm sure you'll agree that this is an amazing little Mexican treat to serve any day of the week.
Stuff you'll need
Here are the key ingredients you'll need to grab before starting. A full list is in the recipe below.
Tequila or Mezcal (if you're feeling like adding a little Mexican fiesta to the flavour)
Fresh Cilantro (Coriander)
Ready in a few simple steps
Blend the chipotle & sour cream to make the base for the sauce
Fry the onion, garlic and chicken to start the cooking process
Add some tequila to inject a little more flavour (this is optional)
Add the sauce and simmer for 20 minutes
Tips, Tricks & Substitutes
If you can't get hold of canned chipotle peppers in adobo sauce you can buy dried chipotle peppers and soak 2-3 in freshly boiled water for 30 minutes then drain (remove any stalks), then blend with the sour cream and 1 tbsp tomato concentrate.
What to serve with Chipotle Chicken
I like to add a little freshness at the end with cilantro and tomato. You can add more freshness like radish, shredded cabbage or avocado slices. I'll always serve mine with rice, a salad and lots of warm corn tortillas.
More delicious Mexican recipes
If you love Mexican food as much as I do, try some more of my favourite recipes.
In a food processor or using a hand blender, blend the chipotle peppers with the sour cream until smooth. Set aside.
Heat the oil until just hot. Fry the onion for 3-4 minutes until soft. Add the garlic and fry for another 1-2 minutes before adding the chicken.
Cook the chicken for 3-4 minutes until lightly browned.Optional step: Add the tequila shot and let it sizzle for 30 seconds to burn off the alcohol.Add the sour cream mixture and 1 cup water. Stir well then let it come to a simmer. Reduce the heat to low and cook for 20 minutes, uncovered, until the chicken is fully cooked and the sauce is thick and creamy.
Remove from the heat and season with salt and pepper.
Just before serving, squeeze over the lime, scatter over the tomato and cilantro .
Serve with rice, salad and some warm corn or flour tortillas.