POLLO EN CREMA CON CHIPOTLES: Chicken And Pepppers In Chipotle Cream
Instead of bone-in chicken breasts you can use boneless chicken pieces, if you like, in which case the cooking time will be shorter by as much as an hour. Don’t be afraid of using both jalapeños and chipotles; the sauce, tempered by the cream, is only moderately spicy, and the jalapeños give a wonderful green chile savor to the sauce. Serve with corn tortillas and rice.
6 chicken breasts (about 4 pounds total)
1 cup water
2 teaspoons kosher salt
1 large white onion
1 tablespoon vegetable oil
2 large jalapeño chiles, stemmed, seeded, and cut into strips
1 large poblano chile, stemmed, seeded, and cut into strips
1 red bell pepper, stemmed, seeded, and cut into strips
1 large Roma tomato, diced
3 tablespoons minced garlic
¼ cup finely chopped chipotles in adobo, or more to taste
½ teaspoon freshly ground black pepper
1 cup heavy cream
Sliced Hass avocado
Place the chicken, water, and 1 teaspoon of the salt in a 5-quart slow cooker. Cover and cook on low, turning the chicken once, for 3 to 4 hours, or until the chicken is just tender.
When the chicken is cooked, remove from the slow cooker, leaving the broth in the cooker.
Remove the bones and skin from the chicken and return the meat in large pieces to the slow cooker.
Peel the onion and cut in half horizontally. Cut a half-inch slice from the root and stem ends and discard. Stand the onion halves on their ends and cut ¼-inch slices from top to bottom.
Heat the oil in a large skillet over medium-high heat. Add the onion, chiles, bell pepper, tomato, garlic, and chipotles and cook, stirring frequently, until the vegetables begin to soften, about 5 minutes. Season with the remaining 1 teaspoon salt and the pepper. Reduce the heat slightly and continue to cook until the vegetables are just tender but still have a bit of bite. Add the cream and bring to a boil. Add the cream mixture to the chicken in the slow cooker. Cover and cook 1 hour on low.
Taste and adjust the seasoning before serving with the avocado slices.
• For a quick variation on this recipe, cook and debone the chicken as directed, then cook the onion, chiles, bell pepper, tomato, garlic, and chipotles as directed. Then, in a sauté pan, combine the chicken and vegetables. Add 2 cups of the cooking liquid from the slow cooker to the pan and simmer for 10 minutes, then add the cream and simmer 10 minutes more, until thickened.
• To tone down the heat, omit the chipotles and add 1 tablespoon soy bacon bits to the chicken in the slow cooker to add a little smoky savor. Substitute green bell pepper or Anaheim chiles for the poblanos and jalapeños.