Broiled Chipotle Chicken with Creamy Spinach
2 to 3 canned chipotles* chilies en adobo, finely chopped (about 2 tablespoons)
1-1/4 cups thick cream, whipping cream, or creme fraiche
4 medium-large (about 1-1/3 pounds total) boneless, skinless, chicken-breast halves, trimmed of all extraneous fat
1/4 cup chicken broth
6 cups (about 10 ounces) stemmed spinach, well rinsed
Salt, about 1/2 teaspoon
1. Marinating the chicken: Combine the chopped canned chipotles with 2 tablespoons of the cream. Smear over the chicken breasts, cover and refrigerate for several hours, if time permits, for the chilies to season the chicken.
2. Finishing the dish: Lay the chicken breasts in a broiler-proof baking dish just large enough to hold them comfortably. Set 6 inches below a very hot broiler and cook until richly brown, 4 to 5 minutes. Turn the breasts over, drizzle the remaining 1 cup plus 2 tablespoons cream around them and set under the broiler. Cook until the chicken is deep golden and no longer squishy feeling when lightly pressed, 4 to 5 minutes.
3. Transfer the chicken to 4 warm dinner plates and keep warm in a low oven. Scrape the cream mixture into a medium-large (3- to 4- quart) saucepan and add the broth and the spinach. Bring to a boil over high heat and cook, stirring nearly constantly, until the spinach is wilted and the cream is reduced and thick, about 3 minutes. Taste and season with salt, then spoon around the chicken breasts and serve right away.
From Rick Bayless's Mexican Kitchen
*Chipotles chilies [chee-POT-tleh] peppers are actually smoked jalapeno chili peppers. Once smoked they change color and become a dullish coffee color.
Chipotles chilies are very popular right now so you should be able to readily find these at your supermarket. You may be find in the ethnic foods section.
Vanette (Vannie) Ryanes is CEO of Spices Plus E-Zine for Women
"Who says you can't have it all?"
September 13, 2003
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