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.
Servings: 2
Calories (Estimated): 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 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.
Recipe 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.
