We. Love. This. Dish.
It's all big, bold flavor and smoky spice, just the right balance of creaminess to offset the heat from the chipotles. Even the kids love it.
It requires some serious skill with knife and fork to enjoy it- or rolling up your shirt sleeves and tucking in your napkin (we find the best recipes usually have that requirement).
In true caveman style, we prefer the latter!
I use chicken thighs most often with this recipe- they are easy, cheap, and really tasty! Since our schedule can get pretty hectic in the eveings, I like to grill up some extras the day or so before when I'm already grilling other things- it helps the whole thing come together in a snap.
My thighs look a little pale here.
Wait….let me clarify that my chicken thighs look a little pale!
I assure you they are cooked through- I cooked them with indirect heat/smoke until the juices ran clear. We prefer them grilled/smoked with this recipe; however, you can used baked or broiled chicken too- any parts you prefer.
For the sauce, you take 2 chipotle peppers in adobo sauce and blend them with bone broth, heavy cream and some sour cream until smooth, and then bring to a simmer, adding a tablespoon of butter, some chili powder, garlic, and cumin.
If you're dubious about the heat, be sure to start with just one chipotle, and add more to taste!
Then the chicken goes into the sauce and simmers for about 10 minutes if just cooked, 25 minutes if straight from the fridge, to bring the chicken up to temperature.
Chris thinks I don't see, but I sometimes catch him trying to spoon up all the jusices at the bottom of the plate after the chicken is gone. I swear, if I wasn't paying attention, he'd probably try to lick the plate clean!
Primal Chipotle Chicken
- 4 chicken leg quarters (or equivalent of preferred parts)
- 1 cup bone broth
- 1/4 cup heavy cream
- 1 cup sour cream
- 2 chipotle peppers in adobo sauce
- 1 tablespoon butter
- 2 teaspoons chili powder
- 3/4 teaspoon garlic powder
- 3/4 teaspoon cumin
- salt to taste
- cilantro, for garnish (optional)
Cook chicken in preferred method until fully cooked (grill, broil, bake).
While the chicken is cooking, puree the bone broth, heavy cream, sour cream, and chipotle peppers
in a blender until smooth.
Melt the butter in a large pan over medium heat. Pour in the chipotle puree, bring to a simmer, reduce heat to low.
Add chili powder, garlic, cumin, and season with salt to taste.
Add the cooked chicken, and simmer for about 10 minutes, until chicken has taken on the flavor of the sauce.
Plate chicken, spoon sauce over the top and garnish with cilantro, if desired.