Chipotle Chicken & Greens

For years, this was my go-to dish for guests. I’m not sure why I decided to branch out… It is SO delicious! I’ve been making it since 1999! Crazy. I think that this dish started my love of creme fraiche. It is a good meal to serve for company because the chicken is prepared hours in advance and broiled just before serving.

This recipe was adapted from Rick Bayless, via Martha Stewart Living. I updated this version to use chicken thighs instead of breasts and to include an entire 1 1/2 pound bag of “power greens” (baby kale, chard, and spinach) or two bunches (or more!) of rainbow chard. It would be wonderful with any combination of greens. I serve it with Cilantro-Lime Brown Basmati rice to soak up the wonderful sauce.

I’m sharing these creamy greens at my favorite blog party, Angie’s Fiesta Friday #137, this week (I’m featured BTW!) co-hosted by Loretta @Safari of the Mind and Natalie @Kitchen, Uncorked. Enjoy!

Yield: Serves 6

For the Chicken:

• 3 chipotle chiles in adobo, finely chopped (about 2 tablespoons) (see Note)
• 7.5 oz (about 1 cup) creme fraiche
• 1/2 cup heavy cream
• 10 boneless, skinless chicken thighs (about 2 1/2 pounds)
• 1/4 cup chicken stock
• 1 1/2 pounds (about 12 cups) fresh greens such as baby kale, chard or spinach, stems removed, well rinsed
• coarse salt and freshly ground black pepper

For the Cilantro-Lime Rice:

• 2 cups chicken stock
• 1 cup brown Basmati Rice
• juice of 1/2 lime
• 2-3 T chopped cilantro leaves

1. Two to Three Hours before cooking, make the marinade: Start by finely chopping the chipotle chiles in a mini food processor.
2. Place the chopped chipotles and 2 tablespoons creme fraiche in a small bowl, and mix to combine.
3. Lightly season the chicken thighs with salt and pepper.
4. Place the seasoned chicken in a large bowl, and pour the chipotle mixture over it, making sure to coat the chicken well. Cover with plastic wrap, and transfer dish to the refrigerator. Marinate the chicken 2 to 3 hours.
5. Prepare the rice: Bring the 2 cups of stock to a boil; add rice and cover. Turn heat to low and cook, undisturbed, for 30 to 35 minutes.
6. Heat the broiler. Place the chicken on a rimmed sheet pan just large enough to accommodate them. Place the pan 6 inches away from the broiler, and broil chicken until deep brown in color, about 6 to 7 minutes.
7. Remove pan from broiler. Turn chicken thighs, and drizzle remaining creme fraiche along with the 1/2 cup heavy cream around the chicken.
8. Return the pan to the broiler, and broil until chicken is deep golden and no longer squishy when you lightly press it with your finger, 6 to 7 minutes more.
9. Transfer the chicken to a warm plate, and place in a warm oven or warming drawer.
10. Scrape the cream mixture from the pan into a 4-quart sauté pan.
11. Add the chicken stock and half of the greens. Bring the mixture to a boil over high heat, and cook, stirring constantly, until the greens have started to wilt and the cream has reduced and thickened, about 5 minutes, adding the rest of the greens as room is created in the pan.
12. Season the creamy greens mixture with salt, to taste.
13. Finish the Rice: After the rice has completely cooked, remove from heat. Add lime juice and cilantro. Mix to combine.
14. Place rice over the surface of a serving platter. Top with the creamy greens and the broiled chicken. Garnish with cilantro, if desired.

Note: If you don’t care for very spicy dishes, you can reduce the heat by splitting the peppers in half and scraping out the seeds with the back of a knife before chopping.

One Year Ago:

• Hunter’s Chicken Stew
• Green Goddess Roasted Chicken

Two Years Ago:

• Pea Risotto

Three Years Ago:

• Chipotle Chicken and Rice
• Chicken in Tomatoes
• Filipino Adobo Grilled Chicken

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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