Pollo Tapado Recipe
Mesquite grilled chicken breast covered with tapado sauce, creamed spinach and Monterey Jack cheese, served with rice, beans and tortillas
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Ingredients
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Chicken and Marinade
Tapado Sauce
Creamed Spinach
Sides
Method
Preparation of Chicken
- 1
Marinate the Chicken
In a bowl, mix olive oil, lime juice, minced garlic, cumin, salt, and pepper. Add the chicken breasts to the marinade and coat well. Let marinate for at least 30 minutes.
- 2
Grill the Chicken
Preheat the grill to medium-high heat. Grill the marinated chicken breasts for about 6-7 minutes on each side or until fully cooked and juices run clear. Remove from grill and set aside.
Preparation of Tapado Sauce
- 3
Make the Sauce
In a saucepan over medium heat, combine tomato sauce, minced chipotle peppers, honey, cilantro, and salt. Stir well and let simmer for about 10 minutes, allowing the flavors to meld.
Preparation of Creamed Spinach
- 4
- 5
Make Creamed Spinach
Pour in heavy cream and let it simmer for 5 minutes. Add shredded Monterey Jack cheese, salt, and pepper. Stir until the cheese is melted and the mixture is creamy.
Assembly
- 6
Assemble the Dish
On a serving plate, place a portion of grilled chicken breast. Top with a generous amount of tapado sauce and spoon over the creamed spinach. Serve with cooked rice, black beans, and warm corn tortillas on the side.