This great chicken dish mixes the smoky hotness of the
Chipotle Chile's with the richness of the cream. The Chile's have a great
rich and subtle smoky texture.
| 3-6 Dried Chipotle Chile's | Parmesan Cheese | |
| 3 Cups Cream | Garlic | |
| 1/2 Stick of butter | Salt and Pepper to Taste | |
| Boned and Skinned Sliced Chicken Tenders | Fresh finely chopped Parsley | |
| 2 Pounds Fettuccine | 1 Cup Oil |
| The Chipotle's brand is Lucinda's. Butter Ball chicken tenders work great for this dish (plus they're a bit less work). If you buy whole chicken breasts, bone and skin them, and cut them into about 1 inch wide pieces. |
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| Pour the oil into a hot skillet. Add the peppers to the mix, and heat over high heat. Be VERY careful to not burn the peppers, by constantly moving them. The point of all this is to infuse the oil with the smoky and hot taste of the peppers. |
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| Grill the pieces of chicken. We're really after the grilled taste and texture at this point, don't worry about cooking them 100%. If you don't want to grill the chicken, don't worry about it, it will be just fried in a later step. |
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| This is about as Grilled as you want to get the chicken. |
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| Add the grilled Chicken to the infused oil over high heat. Be careful adding the chicken, as it may cause the oil to splatter (you may want to remove the pan from the heat for a couple of minutes before adding the chicken). |
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| Cook until the chicken is a golden and crispy brown. |
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| In a blender or food processor, add some of the peppers and pour the oil in. Add a bit of water and 1 cup of the cream (add some water if you need to get the liquid high enough for the blender to work). The number of peppers you want to add will depend on how hot you want it. I used 4 here. Blend until you get a creamy mix. Pour the resulting mixture through a strainer (fine enough of one to catch all the seeds and left over skin). |
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| The mixture should look something like this in constancy. Note there are very few pieces of pepper visible (but that creamy gold color is from the pepper, so you know there's a lot of flavor in it). |
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| Remove the left over seeds and skin, you'll be using some of it in a bit. |
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| In the same frying pan (don't clean it out!), put the chicken, sauce, and chopped parsley. |
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| Cook over medium heat. Add another cup of cream |
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| Continue to "cook it down", adding 1/2 a stick of butter once it starts to turn this golden color. You can also add parmesan cheese at this point. Stir often. Once it's been on the stove for a bit, you can add some of the left over seeds. NOTE: They'll taste very hot, so be careful how much you add. In this batch, I added about 1/4 of the left over (Will probably do 1/2 the next time around). |
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| You know it's done when you can scrap the bottom of the pan and the sauce slowly oozes back. |
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| Once it's done, put on very low heat, enough to keep it warm. |
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| Boil the fettuccine. |
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| Remove the chicken from the sauce. After draining the paste well, mix it into the sauce. |
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| Place the mixed paste on a plate, and add the chicken to the top. Garnish with parsley if you like |
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| (Damn, that was good!) |
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