For a couple of years now I have been making this dish at least once a month. I first saw the recipe on a morning talk show in Mexico City and I knew I had to try it. There are many dishes in Mexico that combine spicy and sweet flavors (see last post) and this one does so deliciously. The secret is in the sauce.
- •4 skinless and boneless chicken breasts
- •3 pears, cored, peeled and diced
- •½ cup sour cream
- •1 – 2 chipotle adobado peppers
- •½ onion chopped
- •2 garlic cloves chopped
- •olive oil
- •salt and pepper to taste
- Sauté onion and garlic in a saucepan over olive oil.
- Add pears and chipotle peppers and stir constantly. Use a potato masher to puree them.
- When the puree starts to ooze add the cream, stir, lower heat and let it simmer for about 10-15 minutes.
- Season to taste.
- Cover chicken breasts with the sauce and serve.
In the picture above the side dishes are country mashed potatoes and veggies steamed in red wine. As always, I encourage you to be creative when cooking your food, which is the best part of the day.
And here’s an updated picture of this dish, but this time made with pork instead of chicken:
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