(Pollo en Crema de Chipotle)
The crema is a wonderful counterbalance to the smoky spiciness of the chipotle peppers. Feel free to use any cut of chicken, but I prefer to use dark meat for this dish because it works better with the sauce. Crema can be found in the refrigerated section of most Latino groceries. Serve this dish with a side of warm tortillas and perhaps a side of rice or salad.
1 tablespoon butter
12 pieces bone-in, skinless chicken legs and thighs
4 garlic cloves, sliced
One 15-ounce jar Mexican crema
4 chipotle peppers in adobo sauce, including the sauce
1 teaspoon salt
Preheat the oven to 400°F.
In a large frying pan, melt the butter over high heat and add the chicken and garlic, turning over once to brown the chicken on both sides, about 4 minutes on each side. Remove the pan from the heat.
In a food processor or blender, combine the crema, chipotles, and salt, and process until smooth.
If your frying pan has an oven-safe metal handle, you can leave the chicken in it. If not, move the chicken and garlic to a baking dish. Pour the sauce over the chicken and bake until the meat is cooked through, about 30 minutes.
Serve immediately.
NOTE: Feel free to add (or remove) 1 or 2 peppers to the sauce, based on your spice tolerance.