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Welcome to our newest member, SmokyOkie
Results 1 to 8 of 8
  1. #1
    Join Date
    Jan 2008
    Location
    Broken Arrow, OK
    Posts
    1,905

    Default Smoked Chipotle Chicken With Creamy Spinach

    Here's what I cooked up last night. It sure tasted mighty *****!

    2 to 3 canned chipotle chiles (in adobo sauce), finely chopped (about 2 tablespoons)
    1 1/4 cups heavy cream or whipping cream
    4 medium-large (about 1 1/3 pounds) skinless and boneless chicken-breast halves
    1/4 cup chicken stock, preferably homemade
    6 cups (about 10 ounces) spinach, stems removed, well rinsed


    Place the chopped canned chipotles and 1/4 cup 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.

    After the chicken has marinated, remove the chicken from sauce and reserve the sauce. Smoke or grill chicken breasts.

    Simmer the reserved sauce, the chicken stock and the remaining cream.

    Add the spinach and heat until spinach has wilted and the cream
    has reduced and thickened.

    Season to taste.


    Leftover smoked chicken works well for this recipe as well.

    Kev
    GOSM 3405
    UDS - One of a set of twins
    Custom Stick Burner - "Latifah".....(yeah, she's big and beautiful)
    Certified KCBS Judge

    Between two evils, I always pick the one I never tried before.
    -Mae West

  2. #2
    SmokyOkie Guest

    Default

    That spinach looks especially good. did you put any bacon in it? it looks like you did.

  3. #3
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Looks pretty good Kev! I'll keep this one in mind.

    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  4. #4
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    Mmmmmm! Looks great, Kev!
    Rob - TX Sandman
    Plank Owner, TQJ

  5. #5
    Join Date
    Jan 2008
    Location
    Frisco, TX
    Posts
    115

    Default

    I think we'd like that, nice!
    Mike

    Weber Smokey Mountain
    Weber 22" Performer
    Weber 18" One Touch
    UDS
    Thermapen, ET73, Polder, 2 Accu-Rite

  6. #6
    Join Date
    Aug 2008
    Location
    Idaho
    Posts
    203

    Default

    That looks great. I love chipotle chilies. The work so well in cooking.

    I read a good tip to freeze the left over chilies. On a cookie sheet spoon them out one at a time so that they do not touch. Then after the chilies are frozen transfer them to a zip top bag. This way you can find an excuse to slip them in any kind of cooking.

    -=fred=-

  7. #7
    Join Date
    Jul 2008
    Location
    Aldergrove B.C.
    Posts
    2,617

    Default

    another for the must try try file. mmmmmmmmm

  8. #8
    Join Date
    Jun 2008
    Location
    Tulsa, Ok
    Posts
    2,326

    Default

    Ya lost me when you said spinach

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