Anyway, the dish is very simple to make, and the sauce would be great on just about any type of meat. I served it with some quesadillas, but you could also add refried beans or rice as a side dish.
- 2 chicken leg quarters
- 1/4 cup and 2 tablespoons milk
- 1/4 cup sour cream
- 1/2 chipotle peppers in adobo sauce
- 1-1/2 teaspoons chicken bouillon granules
- 3/4 teaspoon margarine
- salt to taste
- Preheat oven to 375 degrees F (190 degrees C).
- Roast the chicken legs in the preheated oven until the skin is crispy, and the meat is cooked through, 30 to 40 minutes.
- While the chicken is roasting, puree the milk, sour cream, chipotle peppers, and chicken bouillon granules in a blender until smooth. Melt the margarine in a large pan over medium heat. Pour in the chipotle puree, bring to a simmer, reduce heat to low, and season with salt to taste. Add the cooked chicken legs, and simmer for about 10 minutes, until chicken has taken on the flavor of the sauce (next time, I will skip this step and just pour the thickened sauce over the chicken).
I didn't feel comfortable using my own photo for this dish, because the sauce broke after adding the chicken to it, and left it looking pretty unappetizing (though it still tasted good!). So this is the picture from the original recipe on AllRecipes, because had my sauce not broken, my dish would have looked very similar.