Creamy Smothered Chipotle Chicken
I found Sal En Grano Ahumado (smoked salt) in Supermaxi. Even though I currently have ground chipotle pepper that I brought from the States, my husband makes his own, which doesn't take very long to do and is not all that complicated -- and we don't own a smoker. Although his is not made from Hatch Chilies from New Mexico, his chipotle seasoning comes out great. And to tell you the truth, just as good, if not better than the brand we recently purchased from Colorado. See note below.
- 4 boneless skinless chicken breasts, filleted
- 2 tablespoons olive oil
- 1 large purple onion, sliced
- 2 medium sweet peppers, julienned
- 4 garlic cloves, minced
- 220g mushrooms, sliced
- 3 tablespoons sweet wine
- 5 cups fresh chopped spinach
- 1 teaspoon ground chipotle pepper
- 1/2 teaspoon ground sal en grano ahumado
- 2 cups heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Parmesan
- (Fontina cheese works well in place of the cheddar and Parmesan)
- In a medium skillet, heat 2 tablespoons olive oil. Add the sliced onions and peppers and cook on LOW for about 50 minutes until onions are nice and caramelised, sprinkle on a little sugar to help with the caramelisation. Do not burn.
- Sprinkle both sides of the chicken fillets with onion powder, chipotle pepper, and smoked salt, and grill both sides till fully cooked, in a large skillet brushed with olive oil.
- When cooked, take out the chicken and set aside. In that same large skillet, add three tablespoons of sweet wine to the chicken drippings. Add the mushrooms and cook just until tender. Watch and be careful not to burn the mushrooms, adding a tad more wine if necessary.
- Add the garlic and caramelised onion mixture and chopped spinach. Cook the spinach down.
- When spinach is cooked, add the teaspoon chipotle pepper, the smoked salt, and the cream. Blend
- Heat until thick & bubbly.
- Add the grated cheeses, stir until cheeses are melted.
- Serve over each grilled chicken breast.
- Sprinkle with Parmesan or Fontina
- My husband takes the typical red aji hot peppers and dries them whole in the sun till about three quarters dry with a slight amount of moisture remaining. He then cuts them in half. Then in the center of a pan, either a flat clay pan, a wok, or skillet, he'll lay his wood chips--any hard wood can work, but a nut or fruit wood works better. He then covers the wood chips with a stiff screen shaped somewhat like a dome, but where the chilies can lay on top with the inside of the chilies facedown. Then a lid goes on top. He sets the stove flame on high to get the wood chips smoking. Then turns the flame down to low and smokes for around 30 minutes. Fortunately, our stove is next to a window so the smoke can be directed outside, or a fan can be placed in such a way so the smoke can be directed out. Once the peppers are smoked and cooled, they can be ground. If necessary, dry the peppers further before grinding them.
- Wood chips can be found at any one of the lumber yards or carpentry shops.