How to Cook Pollo En Crema Con Chipotles

Serves: 6

Preparation time: 10 mins

Cooking time: 5 hours

Ingredients needed to make Pollo En Crema Con Chipotles:

• 6 chicken breasts, bone in
• Handful of mushrooms, cleaned and thinly sliced
• 1 large roma tomato, diced
• 1 large poblano pepper, stemmed, deseeded and sliced into strips
• 2 large jalapeno peppers, stemmed, deseeded and sliced into strips
• 1 red bell pepper, stemmed, deseeded and sliced into strips
• 6 medium garlic cloves, peeled and minced
• 1 large white onion, chopped into ½’’ slices
• ¼ cup chipotle in adobo sauce
• 1 cup water
• 1 cup heavy cream
• 1 tbsp vegetable oil
• 2 tsp sea salt
• ½ tsp ground black pepper

Cooking instructions for Pollo En Crema Con Chipotles:

• Fill water in a 5 quart slow cooker and stir in a tsp of salt until it dissolves.
• Lower the chicken breasts into it and fasten the lid on top.
• Set the timer to 4 hours and cook at low.
• Remove the lid after a couple of hours of cooking and flip the chicken over.
• Place the lid back on and cook until the meat is just cooked.
• Drain them out onto a chopping board and set aside until cool enough to handle.
• Remove the bones from the chicken and chop into somewhat large chunks.
• Drop them back into the cooking liquid and set aside.
• Drizzle oil in a large skillet and heat over moderate flame until it starts shimmering.
• Throw in the veggies, mushrooms, chiles as well as chipotles and sauté for about 5 minutes, stirring often, until they soften.
• Sprinkle rest of the measured salt as well as a dash of black pepper and reduce it to a simmer.
• Continue to simmer until the veggies are cooked through and whisk in the cream until well combined.
• Pour this sauce over the chicken in the slow cooker and give it a nice stir to mix well.
• Place a lid on top and slow cook for an hour at low temperature setting.
• Remove the lid and taste to adjust the seasonings if necessary.
• Serve hot.

 Image credit: Wikimedia Commons

Last Updated on April 12, 2013 by