Name: Pollo Enchipotlado (Chicken in a Creamy Chipotle Sauce)
Yield: Serves 4 to 6
Cuisine: Mexico
Ingredients: Mexican crema, for garnish; 1 tablespoon olive oil; 1 tablespoon butter; 2 tablespoons Dijon mustard; 1 whole chicken (about 2 pounds/1 kg), butchered into 8 pieces; Sea salt and freshly ground pepper; ½ of a small white onion (50 g), chopped; 4 cloves garlic, peeled; 3 bay leaves; 5¼ cups (about 945 g) chopped tomatoes; 3 whole chipotles in adobo plus 2 tablespoons adobo sauce (add an extra tablespoon of sauce for a spicier dish)

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Oaxaca

By Bricia Lopez and Javier Cabral

Published 2019

About

This is an everyday dish for my family. When I was pregnant, I once had three plates of pollo enchipotlado and still didn’t feel full. I couldn’t get enough of the creamy chipotle sauce; it’s so decadent. It is similar to a tinga and is one of those dishes that you don’t really find in restaurants in Oaxaca. It is more of a dish that you cook for yourself and your loved ones to enjoy at home—a “mom dish,” as I like to call them. The perfect way to eat this is by tearing off bi