Creamy Chipotle Chicken
This Creamy Chipotle Chicken has it all: the smokiness and spiciness of Mexican chipotles in adobo, the light tang of lime and the sweetness of coconut with minimal prep and maximum flavor!Bold, rich, and packed with flavor without being heavy, this chicken dish is about to be your new favorite!
Ingredients
- 2 tbsp (30 ml) vegetable oil (or sunflower, canola, coconut)
- 1 lb (450 g) boneless skinless chicken breasts (diced)
- 1 tbsp (15 ml) freshly-squeezed lime juice (about 1 small lime or 1/2 medium lime)
- Salt and pepper
- 1/4 medium white onion (minced)
- 1 clove garlic (minced)
- 1 13.5-oz (400 ml) canned coconut milk
- 1 7-oz (200 ml) salsa de chipotles/chipotle sauce (or Chipotles in Adobo, we use "La Costeña" brand, if using the one with chipotles in it just blend the chipotles and the sauce that comes in the can together until smooth)
- Cilantro (optional, minced, for topping)
Instructions
- Cook the chicken. In a medium skillet over medium-high heat, add 1 tablespoon of the oil, once hot add the chicken, season with salt, pepper and lime juice, and cook for 3-4 minutes per side. Once cooked, remove and set aside for later, you’ll add it back in step 4 and it’ll keep cooking in the sauce.
- Saute the veggies. In the same pan over medium heat, add another tablespoon of the oil, once hot add the onions and saute for 2-3 minutes or until soft and fragrant, then add the garlic and saute for another 1-2 minutes.
- Make the sauce. Add the chicken back into the pan with the onions and garlic, pour in the coconut milk and chipotle sauce. Bring the sauce to a simmer and keep simmering uncovered for 15-20 minutes or until the sauce has thickened. Taste and adjust salt, we like 1/4 teaspoon salt. Once thickened, remove from the heat, add a sprinkle of cilantro on top (optional) and serve!
Notes
Slow Cooker: Saute the onion and garlic following Step 2. Transfer the sauteed onions and garlic to the slow cooker then add the chicken, lime, salt, pepper, coconut milk, and the chipotle sauce. Stir then cook on low for 4-5 hours.
What To Serve: plain rice, Cilantro Lime Rice, avocado, Mexican Street Corn Salad or corn anything, Sweet Potato Fries with Aioli, Sauteed Sweet Potatoes, Fried Green Plantains (Patacones).
Storing Instructions: Store leftovers covered in the refrigerator for up to 1-2 days.
Reheating Instructions: Reheat in a saucepan over low heat, with a splash of water or coconut milk to loosen up the sauce, for about 5-6 minutes or until heated through!
📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
Nutrition
Calories: 447kcalCarbohydrates: 15gProtein: 26gFat: 33gSaturated Fat: 22gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 73mgSodium: 147mgPotassium: 689mgFiber: 7gSugar: 7gVitamin A: 39IUVitamin C: 6mgCalcium: 24mgIron: 3mg
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