Recipe By Anonymous
Published Jun 8th
Prep 5m Cook 25m Additional - Ready In 30m
Servings 6 servings Calories 347.8

It is best to use very small chicken fillets for this classic Mexican dish (pollo al chipotle). The chicken is simmered in a spicy, smoky Mexican sauce made with chipotle peppers and cream. [Recipe originally submitted to]

Recipe Ingredients

  • 2 pounds chicken fillets
  • ⅓ teaspoon garlic powder
  • salt and ground black pepper to taste
  • 2 tablespoons vegetable oil
  • 3 chipotle peppers in adobo sauce
  • 1 cup heavy whipping cream

Cooking Directions

  1. 1 Season chicken with garlic powder, salt, and pepper.
  2. 2 Heat oil in a skillet over medium to high heat. Saute chicken in the hot pan until browned, about 5 to 8 minutes per side.
  3. 3 Mash chipotle peppers in a bowl with a fork and mix with cream. Pour over browned chicken and simmer until chicken is fully cooked, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts

  • Calories 347.8
  • Carbohydrate 1.6 g
  • Cholesterol 140.5 mg
  • Fat 22.9 g
  • Fiber 0.2 g
  • Protein 32.3 g
  • Saturated Fat 10.9 g
  • Sodium 147.5 mg
  • Sugar 0.1 g


  1. I made this without the steamed white rice.
  2. 12 22 17... 'Not bad but not a "wow" either. I increased the garlic by much. Fine but not special. Department of the obvious but chicken with chipotles & cream.
  3. This will be a repeat for positive! I used Trader Joe's chicken tenders and because they are so little I was not able to get a really good browning on them. I figured it was going to be easier to let them finish cooking with the sauce getting thickened. It was a good choice. I - Read more ...