Slow Heat Chipotle Chicken with Cream Sauce

3/07/2011

Many of my favorite foods have what some refer to as "slow heat." This is the type of spiciness that doesn't hit you at the first bite, but by the end of the dish, the fire is apparent. Andy used to be resistant to anything spicy, but now he is even more adventurous than I am, giving me freedom to try dishes like the one below. This is my first slow-cooking dish, but the success means many more could follow.

Spice rub:

1 part ground chipotle

2 parts smoked paprika

2 parts onion powder

2 parts garlic powder

Salt and pepper to taste

Other Ingredients:

Bone-in chicken (I used thighs, but it could be anything)

½ onion, coarsely chopped

Sauce:

¼ cup sour cream

1 tbs chopped cilantro

Juice from ½ lime

Directions:

Combine all of the spices together to create a rub. I started with even more ground chipotle, but it tends to be pretty potent. Those who like it milder or hotter can adjust the chipotle accordingly. Next, coat chicken on each side generously with spice mixture and rub into chicken skin. Heat skillet to medium-high heat and coat with cooking spray. Place chicken in heated ban and sear both sides. Remove from heat.

Coat slow-cooker in cooking spray (not required, but I found it makes cleanup easier) and sprinkle onions on bottom. Place chicken pieces over the onion and heat on low for six hours. Remove chicken with tongs and plate with onion. Mix sauce ingredients together and serve on the side or on top. Serve with veggies and rice.

This dish had just the right amount of heat for us. Since my slow cooker is large and I was only making three servings, mine cooked a lot faster. In hindsight, I would have cooked it for less time or used more chicken to slow the cooking time a bit. Overall, a recipe I will definitely try again.

To read more, visit In the Kitchen Without a Road Map

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