2 canned chipotle peppers with a bit of the juice from the can
1 cup heavy cream
8 oz cream cheese
1/4 tsp cumin
1 tablespoon lime juice
2 tablespoons chopped cilantro
2 tsp honey
Salt and Pepper to taste
2 pounds boneless chicken thighs, cubed (breasts will work, too)
1/2 onion, sliced
1 green pepper, sliced.
2 tablespoons oil
Salt and pepper the chicken and brown in the oil on medium high. Lift out of the pan and cook the onion and pepper in the pan drippings.until the onion is tender and the pepper is tender-crisp. While this is cooking, place the chipotle, cumin, lime juice, cilantro and honey in a food processor. While the processor is running slowly pour in the cream. When onion and pepper are ready, turn the heat to low medium and add the cream mixture to the skillet. When it gets hot, add the cream cheese and stir until the cheese is melted. And the chicken and cook until everything is heated through. Taste and add more salt if needed. Serve.
I served mine with rice that I cooked in chicken stock with a bit of cilantro, and refried black beans-one of my favorites. Tortillas are nice, too, of course.
You can add more chipotles if you like, I might next time. Stan likes his hotter than I do-I thought it was perfect, but I might be nice to him next time. If you want to make it a little lighter you could substitute half and half and light cream cheese for the full fat stuff. I don't think it would hurt the flavor at all. It wasn't entirely allergy-friendly, there is a bit of tomato in the chipotles, but as long as it's cooked and I don't have too much at a time I can get away with it. And the rice is something I usually don't eat, but this was a non-GMO rice so once again I allowed it. I probably won't eat the rice again for a while but it was sure yummy tonight! Oh, and I picked out the green peppers and gave them to Stan. I'm not allergic, but my tummy isn't fond of them.