Frugal Foodie Friday - Chicken in Chipotle Sauce

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From the kitchen of One Perfect Bite...This recipe turned out to be a delightful surprise. At first glance it didn't appear to have a lot going for it, but I chose it for Frugal Friday testing because it cost next to nothing to make and I was tired of featuring bean dishes. Obviously, my expectations were low. As it turns out, the dish is enormously flavorful and downright easy to make. The chipotle cream sets this dish apart from others of its kind. It lightly penetrates the chicken and gives it a modest heat that is really pleasant on the tongue. I made the recipe, which comes from Allrecipes.com, exactly as specified, up to the point the chicken was removed from the sauce. The chipotle cream still looked thin to me, so I tented the chicken in foil to keep it warm while I reduced the cream until it had a slightly thicker consistency. I then returned the chicken to the pan, rolled the drumsticks in the sauce to coat all surfaces and let it sit, off-heat, for 10 minutes before I served it. I realized after the fact, that I could have thickened the chipotle cream with cornstarch had I been in more of a hurry. This is a really nice recipe and it has made it to my personal recipe rotation. I do hope you'll give it a try. It is hard to beat fast, easy, cheap and delicious. Here's how the chicken is made.

Chicken in Chipotle Sauce...from the kitchen of One Perfect Bite inspired by Allrecipes.com

Ingredients:
4 chicken leg quarters or 8 drumsticks
3/4 cup milk
1/2 cup sour cream or Mexican crema
1 chipotle pepper in adobo sauce
1 tablespoons chicken bouillon granules
1-1/2 teaspoons butter
Salt to taste

Directions:
1) Preheat oven to 375 degrees F.
2) Roast chicken legs in preheated oven until skin is crispy, and the meat is cooked through, about 30 to 40 minutes.
3) While chicken is roasting, puree milk, sour cream, chipotle pepper, and chicken bouillon granules in a blender until smooth.
4) Melt butter in a large pan over medium heat. Pour in chipotle puree, bring to a simmer, reduce heat to low, and season with salt to taste. Add cooked chicken legs, and simmer for about 10 minutes, until chicken has taken on the flavor of sauce. Yield: 4 servings.











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