Pollo en crema de chipotle – chicken in creamy chipotle sauce with rice

Ingredients for 4 portions

• 700 gChicken breast, 4 fillets, sliced horizontally into thin escalopes
• to tasteSalt
• to tasteBlack pepper
• 2 tbspRapeseed oil
• ½Yellow onion, thinly sliced
• 2Tomatoes
• 3Chipotle peppers in adobo, plus a little of their sauce
• 1 cloveGarlic
• 250 mlMexican crema
• 130 mlChicken stock

On the side

• 200 gRice, long-grain
• 1 tbspRapeseed oil, for the rice
• ½Yellow onion, finely chopped
• 1 cloveGarlic, finely chopped
• ≈ 450 mlWater, hot
• 1 cubeChicken stock, for the rice
• 8Corn tortillas

Method

1. Soak the rice in hot water for 5 minutes, rinse it and drain well.
2. Heat the oil in a saucepan and fry the rice, stirring, for about 8 minutes, until pale golden and rattling dry.
3. Stir in the chopped onion and garlic, pour in the hot water, crumble in the stock cube and add salt. Cover and cook over a low heat for 18 minutes without lifting the lid.
4. Meanwhile, season the chicken with salt and pepper. Heat the oil in a large frying pan over a medium-high heat and brown the escalopes for 3 minutes a side. Set aside on a plate.
5. Blend the tomatoes with the chipotles, a little of their adobo sauce, the garlic, crema and stock until smooth.
6. Fry the sliced onion in the same pan for 4 minutes, until soft and translucent.
7. Pour in the sauce, return the chicken to the pan and simmer over a low heat for 8 minutes, until the chicken is cooked through and the sauce has thickened slightly. Season with salt.
8. Meanwhile, warm the tortillas in a dry frying pan and wrap them in a tea towel.
9. Fluff the rice with a fork. Serve the chicken with plenty of sauce, the rice and the tortillas.

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