Pechugas Mision (Mission-Style Chicken Breasts)
Yield
8 servingsPrep
9 hrsCook
20 minReady
9 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Chipotle paste | |||
| 8 | ounces |
chipotle chili peppers
dried |
*
|
| 6 | cloves |
garlic
peeled |
|
| 1 | cup |
corn oil
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| Chicken breasts | |||
| 4 | whole |
chicken breast halves, boneless, skinless
|
*
|
| ¼ | cup |
vegetable oil
|
|
| 1 | large |
white onion
minced |
|
| 2 | cups |
sour cream
|
|
| ¼ | cup |
chipotle paste
|
* |
| 2 | teaspoons |
bouillon
powder |
* |
| 1 | cup |
cheddar cheese
grated |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Chipotle paste | |||
| 231.2 | ml/g |
chipotle chili peppers
dried |
*
|
| 6 | cloves |
garlic
peeled |
|
| 237 | ml |
corn oil
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| Chicken breasts | |||
| 4 | whole |
chicken breast halves, boneless, skinless
|
*
|
| 59 | ml |
vegetable oil
|
|
| 1 | large |
white onion
minced |
|
| 473 | ml |
sour cream
|
|
| 59 | ml |
chipotle paste
|
* |
| 1E+1 | ml |
bouillon
powder |
* |
| 237 | 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.
