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

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. 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