Chipotle Chicken

Once upon a time, I had a Spanish Tapas Bar … strangely enough (to me anyway) one of the most requested dishes was the chicken livers in Chipotle Cream.  When we started to provide this dish with your choice of chicken liver, chicken breast, chorizo sausage, and even prawns or scallops, it really took off!  This version uses chorizo sausage and chicken breasts but it is so versatile you can use whatever you like once you have the chipotle cream made.

2 chicken breasts – sliced into bite size pieces

2 wine cured, dried chorizo sausages

3 tbsp butter

1 1/2 cups heavy cream

1 tbsp chicken stock concentrate

3 garlic cloves

2 chipotle chiles, in adobo sauce – minced

kosher salt and freshly ground pepper

scallions (green spring onion)

Melt butter, and saute garlic just until tender.  Stir in 1 minced chipotle chile and the cream.  Cook over moderate heat until sauce has thickened – taste for seasoning, and add more chipotle (if you like it a bit hot) and perhaps a bit of salt and pepper.  Like it?  If not loving it, add more chipotle!  Add sliced chorizo sausage and chicken pieces.  Let cook over moderate heat until sauce has thickened, developed a glossy rich look and the chicken is cooked through.  Garnish with thinly sliced scallions.

Serve with rice – or our favorite – paella!  The sauce is so delicious make sure to serve bread for dipping …

Yam Chipotle Chowder

  • 5 medium yams, peeled and cubed
  • 8 cups chicken or vegetable stock
  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 3 cloves garlic, crushed
  • 1 tbsp chipotle pepper, finely minced
  • 1/2 cup red pepper, finely chopped
  • 1 cup frozen corn kernels
  • 1 tsp adobo sauce (from the chipotle peppers)
  • 1/2 – 1 lime, juice and zest of
  • salt and pepper to taste
  • GARNISH – crispy bacon bits and thinly sliced green onion

Put yams and enough stock to cover in saucepan.  Boil until yams are soft, about 1/2 an hour.

Heat oil in sauce pan, saute onion, garlic, chipotle and red pepper until tender – set aside.

Remove 1 cup of chopped yams and set aside.

Puree the rest of the yams and stock together until smooth  – either with an immersion blender or in a traditional blender – (remembering to leave the lid ajar to let steam escape!).

Return to saucepan, add onion/red pepper mixture, the corn and the cubed yams.

Add juice and zest of lime – start with 1/2 the juice, and season with salt and pepper.

If it is too thick, add a bit more stock.