Name: Broiled Chipotle Chicken with Creamy Spinach
Ingredients: 2 Canned chipotle chiles in adobo - (to 3); finely chopped; 1 1/4 c Thick Cream; (see below) or; Whipping cream; or creme fraiche; 4 md Boneless skinless chicken breast halves; 1/4 c Chicken stock; 6 c Spinach - (abt 10 oz); stems removed,; Leaves well rinsed; Salt; === THICK CREAM ===; 1 1/2 c Whipping cream; 3 ts Active culture such as buttermilk;; Creme fraiche; sour cream, or plain yogurt

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats	Mexican		4	servings

INGREDIENTS

2		Canned chipotle chiles in adobo – (to 3); finely chopped
1 1/4	c	Thick Cream; (see below) or
		Whipping cream; or creme fraiche
4	md	Boneless skinless chicken breast halves
1/4	c	Chicken stock
6	c	Spinach – (abt 10 oz); stems removed,
		Leaves well rinsed
		Salt
		=== THICK CREAM ===
1 1/2	c	Whipping cream
3	ts	Active culture such as buttermilk;
		Creme fraiche; sour cream, or plain yogurt

INSTRUCTIONS

Recipe title translation: Pollo Enchipotlado con Crema y Espinacas
To make the Thick Cream: Pour the whipping cream into a small
saucepan, and set over low heat. Stir until the chill is off; do not
heat above 100 degrees (lukewarm). Remove pan from the heat, and stir
in the buttermilk. Pour the liquid into a clean glass jar. Place the
lid on the jar, without tightening it, and place the jar in a warm
(80 to 90 degrees) spot. Let the cream develop until it is noticeably
thicker, 12 to 24 hours. Stir gently, and refrigerate at least 4
hours to overnight, chilling and thickening thoroughly. Cover, and
refrigerate up to 10 days. (Makes about 1 1/4 cups).
Place the chopped canned chipotles and 2 tablespoons thick cream in a
small bowl, and mix to combine. Place the chicken in a large bowl,
and pour the chipotle mixture over it, making sure to coat the
chicken well. Cover with plastic wrap, and transfer dish to the
refrigerator. Marinate the chicken 2 to 3 hours.
Heat the broiler. Place the chicken breasts in a baking dish
(preferably earthenware) just large enough to accommodate them. Place
the baking dish 6 inches away from the broiler, and broil chicken
until deep brown in color, about 4 to 5 minutes. Remove dish from
broiler. Turn chicken breasts, and drizzle remaining 1 cup plus 2
tablespoons thick cream around the chicken. Return the dish to the
broiler, and broil until chicken is deep golden and no longer squishy
when you lightly press it with your finger, 4 to 5 minutes more.
Transfer the chicken breasts to a warm platter, and transfer platter
to a warm oven.
Scrape the cream mixture from the baking dish into a medium-large
saucepan. Add the chicken stock and the spinach. Bring the mixture to
a boil over high heat, and cook, stirring constantly, until the
spinach has wilted and the cream has reduced and thickened, about 3
minutes. Season mixture with salt, and serve creamy spinach with the
broiled chicken.
Serves 4.
Cuisine: "Mexican" Source: "Martha Stewart Living -
<www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"
Per serving: 439 Calories (kcal); 34g Total Fat; (71% calories from
fat); 29g Protein; 3g Carbohydrate; 191mg Cholesterol; 244mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 6
1/2 Fat; 0 Other Carbohydrates
Recipe by: Recipe from Rick Bayless
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