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Chipotle Chicken (Pollo al Chipotle)

50 min. – 6 Servings


  • 6 boneless, skinless chicken breasts
  • ¼ cup all-purpose
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • 3 tablespoons Mazola® Corn Oil
  • ½ medium onion, finely chopped
  • 2 can ned chipotles in adobo sauce, with some of their sauce
  • 1 cup Mexican crema or heavy cream
  • ½ cup chicken broth
  • Salt to taste


Step 1) Combine flour, salt, pepper, and garlic powder in shallow bowl.

Step 2) Dredge chicken in seasoned flour, shaking off excess. Heat 1-½ tablespoons oil in a large skillet, add the chicken and cook, turning once, until golden brown on both sides. Remove from pan and keep warm.

Step 3) Add the remaining oil to the pan and saute the onion until transparent. Add the chipotle chiles, cream and broth, stirring to combine all ingredients well. (For a more “picante” taste, more of the sauce from the canned chipotles can be added.)

Step 4) Return the chicken pieces to the pan and cook over low heat until heated through and no longer pink in the center or when chicken center is 165ºF.  Serve with noodles, rice, or vegetables.

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