Broiled Chipotle Chicken With Creamy Spinach
| 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 | 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 | t | 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 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1713
Calories From Fat: 544
Total Fat: 62g
Cholesterol: 312.3mg
Sodium: 3624.6mg
Potassium: 5231.3mg
Carbohydrates: 156.5g
Fiber: 2g
Sugar: 151.6g
Protein: 135.5g