Chipotle party chicken
0
- Prep Time10 mins
- Total Time10 mins
- Makes8 servings
Andreas Trauttmansdorff
Ingredients
2 chipotle peppers, see tip below
284-mL can undiluted cream of chicken, potato or celery soup
1/4 cup water
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp freshly ground black pepper
8 skinless, boneless chicken breasts
1 pint cherry or grape tomatoes, or 3 plum tomatoes
3/4 cup coarsely chopped fresh coriander
Instructions
Finely chop chipotle peppers. Set a large wide saucepan over medium heat. Pour in undiluted soup and stir in peppers, water, garlic powder, salt and pepper until evenly mixed. Mixture will be lumpy.
Add chicken and turn to evenly coat. Bring to a boil, stirring occasionally, then reduce heat to medium-low. Cover and simmer 15 minutes, turning chicken occasionally.
If using cherry or grape tomatoes, leave whole. If using plum tomatoes, slice into quarters, then squeeze out and discard seeds. Coarsely chop. Stir in tomatoes. Cover and simmer, stirring occasionally, until tomatoes start to soften, about 10 more minutes. Remove chicken to a large platter. Stir 1/2 cup (125 mL) chopped coriander into sauce, then spoon over chicken. Sprinkle with remaining coriander.
Nutrition (per serving)
Calories 193, Protein 31.8g, Carbohydrates 4.9g, Fat 4.5g, Fibre 0.6g, Sodium 519mg.
Spice up party fare this holiday season with this speedy chicken dish. Smoky and spicy chipotle peppers (which you buy in a can) give an excellent flavour boost to this creamy entree. It's the ultimate comfort food, and it's perfect for entertaining, too.
Your complete menu
Start with a selection of olives and marinated mushrooms or an avocado-and-shrimp salad. Serve with basmati rice and a spinach salad with bacon and slivers of red onion. End with coffee ice cream sprinkled with instant coffee granules or drizzled with coffee liqueur, or chocolate fondue with fruit dippers.
Chipotle peppers tip
Chipotle chilies are small jalapeño peppers that are dried, then smoked and preserved in adobo sauce. They are sold in small cans in the Mexican section of many supermarkets. When you remove the pepper from the can, it will have some dark adobo sauce clinging to it -- don't rinse. Refrigerate leftover chipotle chilies in a sealed jar for up to 2 months or freeze up to 5 months. If you don't have chipotle peppers, use 1 tsp (5 mL) chipotle Tabasco sauce for each chipotle pepper called for in the recipe.