This smoky, spicy and tangy chipotle cream sauce has great flavor from canned chipotle peppers in adobo sauce, heavy cream, tomato paste, cumin, rice vinegar, onion and oregano. I recommend to serve it with rice, green beans and grilled chicken breast seasoned with this Cuban-inspired spice rub. The flavors go together perfectly.
Recipe ingredients:
Full Recipe
Chipotle Cream Sauce Recipe for Chicken (cooked)
This spicy and delicious chipotle cream sauce for chicken is made with canned chipotle peppers in adobo sauce. Makes just under 1 cup.
Print Pin Rate Servings: 2
Calories: 223kcal
Equipment:
- measuring cups and spoons
- knife and cutting board
- pan
- wooden spoon or rubber spatula
Ingredients:
- 2 teaspoons mild olive oil
- ½ cup finely diced white or yellow onion (about ¼ of a large onion)
- ¼ teaspoon ground cumin
- 1 finely chopped small chipotle pepper out of a can, (about 2 teaspoons)
- 2 teaspoons adobo sauce from the can of chipotle peppers*
- 1 tablespoon tomato paste
- ½ teaspoon unseasoned rice vinegar
- ¾ cup heavy cream
- 1 ¼ teaspoon dried oregano**
- ¼ teaspoon table salt
Instructions:
- Heat the olive oil in a pan until shimmering.2 teaspoons mild olive oil
- Add the diced onion and saute until starting to soften (about 3 minutes).½ cup finely diced white or yellow onion (about ¼ of a large onion)
- Stir in the cumin and cook until fragrant (about 30 seconds).¼ teaspoon ground cumin
- Stir in chipotle pepper, adobo sauce and tomato paste and cook for a minute.1 finely chopped small chipotle pepper out of a can, (about 2 teaspoons), 2 teaspoons adobo sauce from the can of chipotle peppers*, 1 tablespoon tomato paste
- Stir in the rice vinegar, then the cream, the oregano and the salt.½ teaspoon unseasoned rice vinegar, ¾ cup heavy cream, 1 ¼ teaspoon dried oregano**, ¼ teaspoon table salt
- Bring to a simmer and cook, stirring continuously, until starting to thicken.
Notes:
*This sauce is mildly spicy. Add more diced chipotle pepper to taste to make the sauce spicier. **Mexican oregano works best but you can use any variety of oregano you have on hand. Storage: If you have any leftover sauce, transfer it into an airtight container and refrigerate for up to 2 days. Gently reheat on the stovetop while stirring continuously.
Nutrition:
Calories: 223kcal | Carbohydrates: 6.6g | Protein: 2.2g | Fat: 22g | Saturated Fat: 11.1g | Cholesterol: 64mg | Sodium: 480mg | Potassium: 174mg | Fiber: 2.3g | Sugar: 2.3g | Calcium: 58mg | Iron: 2mg
More spiced cream sauce recipes:
- This charred jalapeno pepper cream sauce is made with cumin, ancho chile and smoked paprika.
- This paprika sauce for chicken has a great smokiness from smoked paprika.
Debra says
I've been looking for a recipe like this one, and really glad I found it. I added a tablespoon of lime juice, but otherwise made it as written.