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Gallery Chipotle Chicken and Creamy Spinach Recipe Summary Servings: 4

Ingredients Ingredient Checklist 2 to 3 chipotle chiles in adobo, finely chopped (about 2 tablespoons) 1 1/4 cups Thick Cream, whipping cream, or creme fraiche 4 medium-large (about 1 1/3 pounds) skinless and boneless chicken-breast halves 1/4 cup Homemade Chicken Stock, or low-sodium canned 6 cups (about 10 ounces) spinach, stems removed, well rinsed Coarse salt

Cook’s Notes If you don’t care for very spicy dishes, you can reduce the heat by splitting the peppers in half and scraping out the seeds with the back of a knife before chopping.

Gallery Chipotle Chicken and Creamy Spinach

Recipe Summary Servings: 4

Chipotle Chicken and Creamy Spinach

Chipotle Chicken and Creamy Spinach

Chipotle Chicken and Creamy Spinach

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 2 to 3 chipotle chiles in adobo, finely chopped (about 2 tablespoons) 1 1/4 cups Thick Cream, whipping cream, or creme fraiche 4 medium-large (about 1 1/3 pounds) skinless and boneless chicken-breast halves 1/4 cup Homemade Chicken Stock, or low-sodium canned 6 cups (about 10 ounces) spinach, stems removed, well rinsed Coarse salt

Directions

Place the chopped canned chipotles and 2 tablespoons thick cream in a small bowl, and mix to combine.

Place the chicken in a large bowl, and pour the chipotle mixture over it, making sure to coat the chicken well. Cover with plastic wrap, and transfer dish to the refrigerator. Marinate the chicken 2 to 3 hours.

Heat the broiler. Place the chicken breasts in a baking dish (preferably earthenware) just large enough to accommodate them. Place the baking dish 6 inches away from the broiler, and broil chicken until deep brown in color, about 4 to 5 minutes.

Remove dish from broiler. Turn chicken breasts, and drizzle remaining 1 cup plus 2 tablespoons thick cream around the chicken. Return the dish to the broiler, and broil until chicken is deep golden and no longer squishy when you lightly press it with your finger, 4 to 5 minutes more.

Transfer the chicken breasts to a warm platter, and transfer platter to a warm oven.

Scrape the cream mixture from the baking dish into a medium-large saucepan. Add the chicken stock and the spinach. Bring the mixture to a boil over high heat, and cook, stirring constantly, until the spinach has wilted and the cream has reduced and thickened, about 3 minutes. Season mixture with salt, and serve creamy spinach with the broiled chicken.

Cook’s Notes If you don’t care for very spicy dishes, you can reduce the heat by splitting the peppers in half and scraping out the seeds with the back of a knife before chopping.

Cook’s Notes

If you don’t care for very spicy dishes, you can reduce the heat by splitting the peppers in half and scraping out the seeds with the back of a knife before chopping.

Reviews (3)

 Add Rating & Review     6 Ratings   5 star values:        2    4 star values:        2    3 star values:        1    2 star values:        1    1 star values:        0

Reviews (3)

Add Rating & Review     6 Ratings   5 star values:        2    4 star values:        2    3 star values:        1    2 star values:        1    1 star values:        0

Add Rating & Review

6 Ratings 5 star values: 2 4 star values: 2 3 star values: 1 2 star values: 1 1 star values: 0

6 Ratings 5 star values: 2 4 star values: 2 3 star values: 1 2 star values: 1 1 star values: 0

6 Ratings 5 star values: 2 4 star values: 2 3 star values: 1 2 star values: 1 1 star values: 0

  • 5 star values: 2 4 star values: 2 3 star values: 1 2 star values: 1 1 star values: 0

    Martha Stewart Member     Rating: 5 stars       10/25/2011   Okay, tried the recipe w/ chicken thighs and I'll be going back to using breasts. Not that it was bad w/ thighs, I just thought the original was better.  

Martha Stewart Member     Rating: 5 stars       10/24/2011   I've made this recipe several times and it is always good. This evening I'm going to make it using thighs instead of breasts. Thighs remain moist whereas if I used the breasts they often can be dry if you are counting on leftovers. We'll see how it turns out.  

Martha Stewart Member     Rating: Unrated       02/13/2011   excellent, as are all of rick bayless' recipies. this is really good if you add a side of cubed fresh ripe mango. it makes the perfect cool off for your pallate.

    Martha Stewart Member

    Rating: 5 stars 10/25/2011

Okay, tried the recipe w/ chicken thighs and I’ll be going back to using breasts. Not that it was bad w/ thighs, I just thought the original was better.

Rating: 5 stars

Rating: 5 stars 10/24/2011

I’ve made this recipe several times and it is always good. This evening I’m going to make it using thighs instead of breasts. Thighs remain moist whereas if I used the breasts they often can be dry if you are counting on leftovers. We’ll see how it turns out.

Rating: Unrated 02/13/2011

excellent, as are all of rick bayless’ recipies. this is really good if you add a side of cubed fresh ripe mango. it makes the perfect cool off for your pallate.

Rating: Unrated

All Reviews for Chipotle Chicken and Creamy Spinach

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chipotle Chicken and Creamy Spinach

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest