Pollo en Crema and a New Pepper Cookbook

ingredients

4 pounds bone-in, skin-on chicken pieces, trimmed

3 garlic cloves, thinly sliced

3 dried chipotle chile peppers, stems and seeds removed

1 cup sour cream

1/8 teaspoon salt

2 tablespoons extra-virgin olive oil

1 small sweet onion, thinly sliced (about 2/3 cup)

2 large Roma tomatoes, finely chopped (about ¾ cup)

Garnish: Chopped fresh cilantro (optional)

Directions:

In a large, straight-sided sauté pan, sear chicken skin side down in a single layer over medium-high heat, about 3 minutes. Sprinkle evenly with garlic; add chiles and water to cover. Bring just to boiling. Reduce heat; simmer until chicken is completely cooked through and a meat thermometer inserted into thickest part reads 165°F, about 20-25 minutes.

Transfer chicken to a plate, reserving chiles and liquid. Place chiles and 2 cups liquid from sauté pan in a blender*, discarding any remaining liquid; add sour cream and salt. Process until smooth.

Return empty sauté pan to stovetop. Add oil; heat over medium-high heat. Add onion and tomato; cook, stirring occasionally, 3 minutes. Add chile mixture; bring just to boiling. Nestle chicken into chile mixture; simmer until chicken is heated through, about 5 minutes. Serve.

Serves 6.

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