This smoky, spicy and tangy chipotle sauce takes grilled chicken breast to a new level. It's got great flavor from canned chipotle peppers in adobo sauce, heavy cream, tomato paste, cumin, rice vinegar, onion and oregano.
Recipe ingredients and notes:
- Mexican oregano works best in this sauce but you can use any variety of oregano you have on hand.
- The spiciness in this sauce comes mostly from the chopped chipotle pepper. To make the sauce spicier, add more diced chipotle pepper to taste.
How to make it:
See full ingredient amounts and instructions in the recipe card below!
- Saute diced onion in oil.
- Stir in cumin and cook until fragrant.
- Stir in chipotle peppers, tomato paste and adobo sauce.
- Stir in rice vinegar, cream, oregano and salt. Simmer until thickened.
How to serve it:
This sauce is fantastic on grilled chicken breast seasoned with this Cuban-inspired spice rub. Serve the chicken and the sauce with rice and green beans.
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Chipotle Sauce Recipe for Chicken
This spicy and delicious chipotle cream sauce for chicken is made with canned chipotle peppers in adobo sauce. Makes just under 1 cup.
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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 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 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.
More easy sauce recipes for chicken:
- Rosemary Cream Sauce5 Minutes
- Oregano Sauce5 Minutes
- Paprika Sauce12 Minutes
- Sriracha Sesame Sauce5 Minutes
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.