Chipotle Alexio Recipe

Name: Yats CHIPOTLE ALEXIO Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken breasts; 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 2 tbs olive oil; 2 tbs unsalted butter; 1 shallot, finely minced; 4 cloves garlic cloves, minced; 2 tbs chipotle peppers in adobo, minced; 1 tsp smoked paprika; 1 cup dry white wine (or chicken stock); 1 cup heavy cream; 1 cup half-and-half or whole milk; 1 tbs grated Parmesan cheese; 1 tsp fresh lime juice; 2 tbs fresh cilantro, chopped; 0.25 tsp red pepper flakes (optional, for extra heat); 1 tbs fresh cilantro leaves for garnish

Inspired by Yats

Time40m

Serves4

A RICH CREAM SAUCE WITH CHICKEN, GARLIC AND CHIPOTLE PEPPERS.

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Ingredients

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Sauce base & chicken

1 lb boneless skinless chicken breasts

1 tsp kosher salt

1 tsp Black pepper, freshly ground

2 tbs olive oil

2 tbs Unsalted butter

1 shallot, finely minced

4 cloves Garlic cloves, minced

2 tbs chipotle peppers in adobo, minced

1 tsp Smoked paprika

1 cup dry white wine (or chicken stock)

1 cup Heavy cream

1 cup half-and-half or whole milk

1 tbs Grated Parmesan cheese

1 tsp Fresh lime juice

2 tbs Fresh cilantro, chopped

Optional / finishing

1/4 tsp red pepper flakes (optional, for extra heat)

1 tbs fresh cilantro leaves for garnish

Method

Sauce base & chicken

Prepare chicken

Pat the chicken breasts dry and season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. If breasts are thick, butterfly or pound to even thickness (about 3/4 inch) for even cooking.

Sear chicken

In a large skillet over medium-high heat, add 2 tbsp olive oil and 1 tbsp unsalted butter. When butter is foaming and oil shimmering, add the chicken. Sear undisturbed 3–4 minutes per side until golden brown and internal temperature reaches about 160°F (it will finish cooking in the sauce). Transfer chicken to a plate and tent with foil.

Sweat aromatics

Reduce heat to medium. Add the remaining 1 tbsp butter to the skillet. Add 1 finely minced shallot and cook 2–3 minutes until softened and translucent. Add 4 minced garlic cloves and cook 30–45 seconds until fragrant (do not let brown).

Add chipotle and spices

Stir in 2 tbsp minced chipotle peppers in adobo and 1 tsp smoked paprika. Cook 30 seconds to let the flavors bloom.

Deglaze

Pour in 1 cup dry white wine (or chicken stock) and use a wooden spoon to scrape any browned bits from the bottom of the pan. Bring to a gentle simmer and reduce by about half, roughly 3–4 minutes.

Add dairy

Lower heat to medium-low and stir in 1 cup heavy cream and 1 cup half-and-half or whole milk. Bring to a gentle simmer (do not boil vigorously) and cook 4–6 minutes, stirring occasionally, until sauce slightly thickens and coats the back of a spoon.

Finish sauce

Stir in 1 tbsp grated Parmesan cheese and 1 tsp fresh lime juice. Taste and adjust seasoning with additional salt or the optional 1/4 tsp red pepper flakes if you want more heat. If sauce is too thin, simmer a bit longer; if too thick, add up to 2–4 tbsp water or stock to reach desired consistency.

Return chicken to sauce

Nestle the seared chicken back into the skillet with the sauce. Spoon sauce over the chicken and simmer gently 3–5 minutes, until chicken reaches 165°F and is cooked through. Turn chicken once so both sides are coated.

Add herbs

Stir 2 tbsp chopped fresh cilantro into the sauce just before serving.

Optional / finishing

Garnish each plated chicken breast with reserved fresh cilantro leaves. Serve immediately over rice, pasta, or roasted vegetables so the rich chipotle cream can be enjoyed with starch to soak up the sauce.