Shredded Chicken in Creamy Chipotle Sauce
Main course
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Cook Time
1 h 5 min
Servings
4
Difficulty
Easy
Prep Time
30 Min
Description
This shredded chicken in creamy chipotle sauce is a comforting and flavorful Mexican dish. The combination of tender chicken with spicy and creamy sauce is simply delicious. I often prepare it for a quick weekday meal or for a casual dinner with friends. The key is in the quality of the chipotle peppers and not overdoing the spice, unless you like it a lot! It can be served with white rice, corn tortillas or as a filling for tacos. A dish that always triumphs!
Ingredients (12 ingredients)
-
1 piece chicken breast
-
3 hojas bay leaf
-
1 pinch dried oregano
-
water
-
1 trozo onion
-
1 can chipotle pepper
-
2 dientes garlic
-
200 mililitros sour cream
-
2 unidades tomatoes
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1 cucharada sopera oil
-
1 rama cilantro
-
1 cup crumbled cheese
Preparation (6 steps)
Cook the chicken
Place the chicken breast in the Thermomix bowl. Add enough water to cover the breast, 1 teaspoon of salt, 1 pinch of dried oregano and 3 bay leaves. Program 40 Min./100°C/Stufe 1.
Shred the chicken
Remove the chicken from the bowl and let it cool slightly. Shred the chicken with your hands or with the help of two forks. Reserve the cooking broth.
Prepare the chipotle sauce
Place the tomatoes, the piece of onion, the garlic cloves, 1 cup of reserved chicken broth and the chipotle peppers in the Thermomix bowl. Crush 2 Min./Stufe 10.
Cook the sauce
Add 1 tablespoon of oil to the Thermomix bowl and program 3 Min./120°C/Stufe 1. Pour the crushed sauce into the bowl and program 3 Min./100°C/Stufe 2. Add the sour cream and mix 10 Sek./Linkslauf Stufe 2.
Incorporate the chicken
Add the shredded chicken and the cilantro sprig to the Thermomix bowl. Mix 2 Min./90°C/Linkslauf Stufe 1.
Serve
Serve the shredded chicken in hot red sauce. Sprinkle with crumbled cheese to taste.
Finished cooking? Great! 🎉
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Created by
Laura Serrano
2
Rezepte
0
Kochbücher
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Allergens
- Milk
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