A few weeks ago, my husband and I were planning to move. I was interviewing for different teaching positions throughout Boston, and although we loved our cozy apartment in Roslindale, we had no idea where I would be working this upcoming fall and did not want to be stuck with a crazy long commute.
So we told our landlords that we were not renewing the lease, packed up our apartment, went on our “last” walk to the Arnold arboretum and “last” dinners to our favorite places to eat. Then three days before the move—U-haul rented, storage secured, friend’s help for moving day requested—I got a job offer at a nearby school!
I was thrilled to accept the job offer, but all of a sudden we had to cancel our move quickly. Thankfully, our landlords had not put our apartment on the market so we were able to renew our current lease for a third year. We were both elated that I got my dream job but also bummed that all of our moving efforts were in vain.
As a result, we had a super messy apartment for the past few weeks: furniture was disassembled, books were packed, cushions and nonessentials were stowed away. This past week, we finally got around to unpacking a little and our apartment is finally starting to look normal.
Because of our moving plans, we’d consumed everything in our pantry and fridge in order to clear both out before move out day. When I found this jar of chipotles deep inside one of our cabinets, I was overjoyed.
Chipotle is probably my favorite pepper to cook with. I love how well it pairs with just about everything, but especially hummus, mayo, and creamy pasta. A quick look through the fridge yielded a barely opened tub of sour cream that had been used once to garnish soup. With these two items, I knew that I would make pollo en crema de chipotle for dinner.
I’ve had a ton of variations of this dish, the most recent in a breakfast buffet in my hotel in Puebla a few months ago, made with media crema but the tastiest was a few years ago in the home of a relative in Mexico City.
This is perhaps the easiest recipe ever as it requires only four ingredients (and salt). Active cooking time is also pretty short if you choose to bake your chicken like I did. Blending chipotle peppers and sour cream together yields a tangy/smoky/subtly spicy sauce that is then poured over chicken and mushrooms and served with rice on the side.
Try this for an easy weeknight dinner and let me know how it goes!
Notes: I have not included the recipe for traditional Mexican rice and stuffed jalapenos featured in the last photo of this post. Stay tuned for that recipe soon!
Chipotle Cream Chicken
Yields 4 servings
Cooking Time: 1 hour
- 8oz tub of Sour Cream
- 3 canned chipotle peppers
- 8 oz of mushrooms
- 1 tablespoon of butter
- 4 bone-in chicken thighs
- Salt and Pepper to taste
- Chicken: Sprinkle salt and pepper all over your chicken thighs, even under the skin, and cook at 350 degrees until juices run clear (about 40 minutes in my oven).
- Sauce: While the chicken is baking, puree the sour cream and chipotle peppers in blender for about one minute or until smooth. Taste. Add more chipotle peppers if you want more spice.
- Next: Saute mushrooms in a pan with butter. When mushrooms are barely cooked, add the chipotle cream to the pan and simmer on low heat for about 15 minutes. Add salt to taste.
- Enjoy! Pour your mushroom chipotle cream sauce over the chicken thighs and pair with your favorite sides.