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Pechugas Mision (Mission-Style Chicken Breasts)

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Submitted by paulgee

Mission-style chicken breasts smothered in a smoky chipotle sour cream sauce with melted cheese. Made with a from-scratch chipotle paste using dried chiles, garlic, and slow-fried aromatics.

YIELD

8 servings

PREP

9 hrs

COOK

20 min

READY

9 hrs

Pechugas Mision is one of those Mexican restaurant dishes that tastes impossibly rich, and the secret is a homemade chipotle paste. You soak dried chipotles overnight, blend them with garlic, then fry the paste low and slow until it turns thick and deeply concentrated. That paste mixed into sour cream with grated cheese creates a smoky, creamy sauce that coats every inch of the chicken breast.

The paste takes patience. A full hour of stirring as it fries down, but that slow cooking is what builds the deep, rounded smokiness you can’t get from canned chipotles. You only need a few tablespoons of paste per batch of chicken, so the rest keeps in the fridge for weeks.

Serve the sauced chicken over refried beans with a sprinkle of cotija cheese, just like the garnish suggests. Steamed vegetables round out the plate.

Pro Tips

  • Soak the dried chipotles a full 8 hours or overnight. Under-soaked chiles won’t blend smooth and leave bitter flecks in the paste.
  • Stir the paste constantly while frying. It scorches fast once it thickens, and burnt chipotle tastes acrid, not smoky.
  • Sear the chicken breasts until golden before adding the sauce. That crust holds up under the creamy topping and adds texture contrast.
  • Freeze leftover chipotle paste in ice cube trays for quick access. One cube is roughly a tablespoon.

Variations

  • Swap sour cream for Mexican crema for a thinner, tangier sauce.
  • Use the chipotle cream sauce on grilled shrimp or pork chops instead of chicken.
  • Stir in a squeeze of lime juice right before serving to brighten the richness.

Ingredients

Chipotle paste
8 231.2
OUNCES ML/G CHIPOTLE CHILI PEPPER
dried *
6 6
CLOVES CLOVES GARLIC
peeled
1 237
CUP ML CORN OIL
1 5
TEASPOON ML SALT
1 5
TEASPOON ML BLACK PEPPER
Chicken breasts
4 4
WHOLE WHOLE BONELESS CHICKEN BREAST *
¼ 59
CUP ML VEGETABLE OIL
1 1
LARGE LARGE WHITE ONION
minced
2 473
CUPS ML SOUR CREAM
¼ 59
CUP ML CHIPOTLE PASTE *
2 10
TEASPOONS ML BOUILLON
powder *
1 237
CUP ML CHEDDAR CHEESE
grated
1
X SALT AND BLACK PEPPER
to taste *

Directions

First, prepare chipotle paste.

Soak chiles in water overnight.

Drain, open and remove seeds and veins.

In a blender process chiles, garlic, salt and pepper.

Heat oil in a deep saucepan and fry mixture.

Cook, stirring constantly, until thick (about 1 hour).

Remove from heat.

Once chipotle paste is finished cooking, prepare chicken breasts.

Heat oil in saucepan and sauté onion.

Season chicken breast with salt and pepper, fry on both sides.

Mix sour cream and chipotle paste.

Add mixture to saucepan.

Add chicken bouillon powder and grated cheese.

Cook for 10 minutes.

To serve, place chicken breast on plate, cover with sauce.

Garnish with steamed vegetables and refried beans sprinkled with cotija or Parmesan cheese.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 155g (5.5 oz)
Amount per Serving
Calories 504 91% from fat
 % Daily Value *
Total Fat 51g 78%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 417mg 17%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 2%
Sugars g
Protein 12g
Vitamin A 10% Vitamin C 8%
Calcium 19% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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