Original Menu Chicken with Chipotle

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Chicken with Chipotle

"This is my sister-in-regulation's recipe for a different swing on bird. It is excellent, and is a real Mexican fowl recipe. Serve it with rice and salad, and do not forget the warmed corn tortillas!"

Ingredients :

8 hen leg quarters
1 half of cups milk
1 cup sour cream
2 chipotle peppers in adobo sauce
2 tablespoons bird bouillon granules
1 tablespoon margarine
salt to flavor

Instructions :

Prep : 5M	Cook : 8M	Ready in : 55M

Preheat oven to 375 levels F (one hundred ninety levels C).
Roast the chicken legs within the preheated oven until the pores and skin is crispy, and the beef is cooked thru, 30 to forty mins.
While the bird is roasting, puree the milk, bitter cream, chipotle peppers, and bird bouillon granules in a blender until smooth. Melt the margarine in a large pan over medium warmness. Pour inside the chipotle puree, carry to a simmer, lessen heat to low, and season with salt to taste. Add the cooked chook legs, and simmer for about 10 minutes, until chicken has taken at the flavor of the sauce.

Notes :

Reynolds® Aluminum foil may be used to keep meals wet, cook it frivolously, and make clean-up less difficult.

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