I am a newlywed on a budget, just trying to make healthy and inexpensive meals for my husband and I to enjoy. He eats a lot, so cost is a big factor. Though I work 3 jobs, I manage to find time 6 nights a week to cook a full dinner for us both. I am constantly looking for new recipes that are moderately healthy, taste great, and won't break the bank.

On the side, I also own a brownie business called Gersheybars. My passion and love for cooking started when I was just a small child, baking with my mom and grandmother. The brownie recipe has been passed down through 5 generations and I am thrilled to finally have an outlet to share them with everybody else. Friends and family have helped spread the word and made my business as successful as it is today.

Tuesday, September 15, 2009

Chicken with Chipotle

A few weeks ago I got a great deal on chicken leg quarters, so I vowed to try 4 new recipes with my bargain chicken! This is the last of the 4 new ones. I found it on AllRecipes and didn't make any substitutions to the original recipe. The only thing I would change next time, is when the recipe says to put the chicken in the pan and simmer it in the sauce for 10min. I found that the oil from the chicken actually broke my sauce, leaving it looking not so appetizing. The chicken was definitely done after being in the oven, and I think it would be better to just spoon the sauce over it, instead of simmering both together.

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.


Ingredients
  • 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
Directions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Roast the chicken legs in the preheated oven until the skin is crispy, and the meat is cooked through, 30 to 40 minutes.
  3. 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.

1 comment:

Joelen said...

That sauce looks wonderful! I picked up chipotles in adobo sauce because I've seen it in a few recipes... but yet the can is still sitting there in my cupboard. Thanks for posting - I just might have to make this with my lonely chipotle in the cupboard!