This is not a boring meal. Every bite is a flavour-packed bright, zesty and smoky punch. It works great with chicken but we can highly recommend it with salmon or pork. We enjoyed ours with roasted carrots and potatoes but rice would work great too. 

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Creamy Chipotle-Lemon Chicken

-4 chicken pieces. We used chicken breast but you can use different bone-in, skin-on pieces.

-2 tbsp butter

-1 tbsp olive oil

-4 garlic cloves, crushed

-2 to 3 Chipotles in Adobo, finely chopped

-2 cups kale, roughly chopped

–½ cup chicken stock

-1 cup whipping cream

-¼ cup lemon juice

-Lemon Pepper Seasoning

-Salt and pepper to taste

1 Pat dry the chicken pieces and season to taste with Lemon Pepper Seasoning on both sides.

2 Add butter and oil to a large pan on medium-high heat and once hot, brown the chicken pieces starting with the skin side first. Once nicely browned, remove the chicken and reserve it on a plate. The chicken should only be browned at this stage, it will finish cooking after the following steps.

3 Add the crushed garlic to the pan and stir for a few seconds, add the chipotles next. Add the chicken broth, cream, and lemon juice and stir until combined. Bring to a boil and cook for a couple of minutes. Season with salt and pepper to taste.

4 Return the chicken pieces to the pan, bring the heat to low, cover and cook for 25 minutes or until the chicken is cooked through. Add the chopped kale halfway through the cooking process. 


Notes

  • This sauce is insanely flavourful! Garlic, lemon and chipotles are an explosion of flavour that will go great with pork, salmon or your favourite fish.
  • The chipotles are a must in this recipe but they make this dish hot. Add just one if you just want the smokiness of them or remove the seeds from the chipotles to add flavour and less heat. 
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