+
0 (0)

Categories: Best recipes, Main courses

Esperanza's chipotle chicken

Esperanza's chipotle chicken
Los Angeles Times

Esperanza Diaz has a problem with her chipotle chicken. Whenever she makes it, something goes wrong. Sometimes she puts in too much cream, sometimes she forgets the onions and sometimes she doesn't remember to remove the chile seeds. "I can ... Read more

Total time: 1 hour 15 minutes | Serves 6
  • 6 whole chicken legs
  • 3 tablespoons oil
  • 1/2 cup milk
  • 1 cup Mexican crema
  • 1 to 3 canned chipotle chiles
  • Salt
  • 1/4 cup chicken broth
  • 2 dried California chiles
  • 3 tablespoons sesame seeds, toasted
  • Warmed corn tortillas

Step 1Cook chicken in oil in skillet over medium heat until browned, 6 to 8 minutes each side. Cook in batches, if necessary. Remove skin and set chicken aside in Dutch oven.

Step 2Combine milk, 1/2 cup crema, chipotles to taste and salt to taste in heavy saucepan. Bring to boil. Pour into blender and blend until smooth. Pour sauce over chicken and cook over low heat 15 to 20 minutes, turning once. Add remaining 1/2 cup crema and chicken broth, and cook 5 minutes longer, or until cooked through, gently mixing sauce.

Step 3When ready to serve, place chicken on heated platter. With scissors, cut California chiles crosswise into thin rings, discarding seeds. Sprinkle chicken with sesame seeds and decorate with chile rings. Accompany with tortillas.

Each serving, without tortillas:
421 calories; 164 mg sodium; 93 mg cholesterol; 38 grams fat; 3 grams carbohydrates; 15 grams protein; 0.31 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Best recipes
Curried lamb hand pies
White beans with chorizo, clams and shrimp
Italian sausage and kale gratin
Chocolate sparkle cookies