This was an experiment in the kitchen that I think went pretty well. Let’s start with the chicken.
1 cup of oil or maybe even less
Salt and Pepper
Seasoning: you can use any seasoning you would like for the chicken.
Chicken: us any cut you like. I used thighs. You could also use chicken breast on the bone and cut it into big chunks with out the bone.
Chipotle Cream Sauce: Recipe to follow.
1/2 cup chicken stock or broth (more or less)
Heat oil in large pan over medium-high heat. Season the chicken with salt, pepper and your favorite seasoning. You can season your chicken in advance if you like. Brown the chicken on all sides in the oil. Place on paper towels to drain. Remove the grease from the pan and chicken stock or broth. Replace the chicken back to the pan and pour the chipotle cream sauce over the chicken. Turn heat down to low and and let simmer for about 45 minutes or until the chicken is cooked to tender perfection.
Chipotle Cream Sauce:
1 small can of chipotle peppers in adobo, seeded
1 tsp adobo sauce, if desired
1 large bottle of Mexican crema (I like to use El Mexicano table cream)
1/2 block cream cheese
Add all ingredients in a blender and blend well. Pour over chicken or fish.
*You can use 2 peppers or the whole can, depending on the heat you desire. I used a medium can and way too much sauce so it was a little overpowering. Next time I will go with the small can and less sauce. A friend of mine made this recipe and added a small amount of cider vinegar to take some of the heat away and she said it was perfect.
Citrus Cilantro Rice
1/4 cup oil, or less
1 cup long grain rice
1/4 of an onion, chopped
2 cups water
1 1/2 chicken knorr cubes
Salt and pepper to taste
1 large bunch cilantro, coarsely chopped
1/4 cup more or less, freshly squeezed lime juice
Heat oil in a medium pan over medium high heat. Add the rice and brown. Meanwhile, heat the water with knorr cubes and mix. I usually do this in the microwave. Add chopped onion to the rice and cook until rice is nice and toasted and the onion is soft. Then add the hot water with knorr cubes, salt and pepper. I would use very little salt as the knorr cubes tend to be a little salty. Heat to a boil and add cilantro, cover and lower heat to low. Simmer for 15 minutes. Turn off heat and let stand covered 5 minutes. Pour lime juice over cooked rice and fluff with a fork.
Rosemary Roasted Potatoes
1 lb small new potatoes
1 tsp dried rosemary
Salt and pepper to taste
1/4 cup or less of olive oil or vegetable oil
Cut potatoes in quarters and layer in the bottom of a roster pan. Add remaining ingredients and get your hands dirty by mixing everything together, making sure the potatoes are coated well with the oil and seasonings. I would cover the roaster pan with the lid and give it a little shake. Place in the oven at 350 degrees until the potatoes are nice and golden brown. I like mine real nice and toasty. Delicious!