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Creamy Chipotle Chicken


Marinate Chicken

  • 1 lb Chicken boneless thigh
  • Salt to taste
  • 1 tsp Cumin powder
  • 1 tsp Garlic powder
  • 1/2 tsp Oregano
  • 1 tsp Mexican Chilli powder sub regular chilli powder or hot paprika
  • 1 tbsp Oil
  • Juice of 1 Lime


  • 2 cups diced Tomatoes
  • 1 cup diced Onion
  • 5 cloves Garlic
  • 186 ml - 6.55 fl oz canned Chipotles

Add later

  • 1/2 cup Water
  • 1/4 cup or heavy cream


  • Marinate the Chicken with salt, cumin, garlic, oregano, chilli powder, oil and lime juice and keep aside preferably overnight but 30 - 60 mins will do
  • Blend all the sauce ingredients together to a smooth paste
  • In a saute pan add the Chicken and sear on both sides for some great color, remove and keep aside to cool, it’s ok if the chicken is not fully cooked
  • In the same pan add the sauce and bring to the boil
  • Cut the chicken pieces into smaller chunks and add back in
  • Add the water to the food processor so you don’t waste any of that sauce and add it in
  • Finally finish off with the heavy cream and serve with rice