Monday, November 2, 2009


This dish could be served with rice or pasta. Should you want to serve this w/ pasta, i suggest to make extra sauce.

Ingredients: Y: 4

4 pcs. Chicken (i prefer drumsticks with skin)
1/2 C Sour cream
1/3 C Milk
2 T flour
2 T butter
1/2 Can Chipotle salsa
1 chicken bouillon
water if needed

1. Preheat oven to 375 degrees.
2. Season Chicken w/ S&P then bake until chicken skin turns crispy and meat is cooked. I broiled the chicken for few minutes right before i took it out of the oven.
3. While the chicken is baking in the oven, prepare a roux (equal parts of butter and flour) For this recipe i used 2 T of each. Brown the butter then add flour stirring constantly until butter and flour are thoroughly mixed.
4. Slowly add the milk stirring constantly to avoid lumps. I added little water to thin out the sauce.
7. Stir in sour cream and bouillon, continue to stir until all ingredients are incorporated and no more lumps. Add the chipotle salsa, depending on how hot you want your sauce to be. Season with S&P.
8. Add the cooked chicken into the sauce and let it simmer for few minutes until chicken can absorb or take on the the flavor of the sauce

Chipotle Chicken served w/ steamed rice and Succotash



  1. I'm going for rice with this, Baz will love it!! Thanks for sharing this Taga_Luto x

  2. hi, Lesley! Thanks for the comment, for me rice is the best for this kind of dish.

  3. Yummy, looks good. I see you added succotash i bet the flavors were amazing!