Pollo Enchipotlado or Chicken in a Creamy Chipotle Sauce

Name: Pollo Enchipotlado or Chicken in a Creamy Chipotle Sauce
Ingredients: 1 whole chicken, about 2 pounds, butchered into about 8 pieces; Sea salt; freshly ground pepper; 2 tablespoons Dijon mustard; 5¼ cups (about 945 g) chopped tomatoes; ½ of a small white onion (50 g), chopped; 4 cloves garlic, peeled; 1 tablespoon olive oil; 1 tablespoon butter; 3 whole chipotles in adobo plus 2 tablespoons adobo sauce (add an extra tablespoon of sauce for a spicier dish); 3 bay leaves; Mexican crema, for garnish

cookingbythebook.com

Indulge in Pollo Enchipotlado—creamy chipotle sauce with mild heat, perfect for family gatherings. Serve with Twice-Baked Sweet Potatoes and Lemony Peas.

View full recipe on cookingbythebook.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at cookingbythebook.com.

Share this recipe:

Cooking tools:

Blender
Fine-mesh sieve
Kitchen scale
Oven
Stove
Baking sheet
Skillet
Saucepan
Pot
Chef's knife
Cutting board
Measuring spoon
Spoon

Ingredients

1 whole chicken, about 2 pounds, butchered into about 8 pieces
Sea salt
freshly ground pepper
2 tablespoons Dijon mustard
5¼ cups (about 945 g) chopped tomatoes
½ of a small white onion (50 g), chopped
4 cloves garlic, peeled
1 tablespoon olive oil
1 tablespoon butter
3 whole chipotles in adobo plus 2 tablespoons adobo sauce (add an extra tablespoon of sauce for a spicier dish)
3 bay leaves
Mexican crema, for garnish