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Farmgirl Gourmet

  • HOME
  • MAIN COURSE
    • Main Course

      Baked Salmon in Parmesan Cream

      July 30, 2018

      Main Course

      Chicken Thighs with Coconut, Sausage and Mushrooms

      September 15, 2016

      Main Course

      Summer Vegetable Pesto Pasta

      June 13, 2016

      Main Course

      Spinach Artichoke Frittata

      April 29, 2016

      Main Course

      Roasted Celery Soup Recipe

      December 21, 2015

  • Recipe Index
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  • ABOUT
    • Travel
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Pollo Chipotle – Muy Bien!!

by FarmgirlGourmet December 29, 2009

If you’re from the Spokane area, I highly recommend you check out Corona Village in Cheney. I know for some of you that would be like boarding the space shuttle to go have dinner on Mars, but it’s really only 16 miles from downtown Spokane, so gas up the car and make the trek, I promise you won’t be disappointed!

C.V serves the standard Taqueria fare like gigantic burritos, tacos and enchiladas. But if you can steer yourself away from the norm, you’ll find some amazing dishes like Molcajete; a chicken or steak stew of sorts that will blow your mind or my fave, Pollo Chipotle. Tonight I was craving Pollo Chipotle and after all of the holiday spending, I figured I should whip it up at home. The end result was not exactly like C.V. but nonetheless was fabulous! I hope you like it as much as we did! This recipe serves 4

Pollo Chipotle
~~~~~~~~~~~~~~~~~~~~
4 boneless skinless chicken breasts, cut into small bite-sized pieces
1/2 onion, sliced thin
1/2 jalapeno pepper, sliced into thin strips
3 cloves garlic, coarsely chopped
3 chipotle chiles in adobo sauce, finely chopped
2/3 cup sour cream
2 tbsp parmesan cheese (such as Kraft from a can)
cooking spray
~~~~~~~~~~~~~~~~~~~~~~

Heat up a frying pan over medium-high heat. Spray with cooking spray. Saute the onions and jalapeno’s for 3-4 minutes, do not burn or overcook. Add the garlic and cook for 30 seconds or so. Add the chicken and cook until almost done, about 4 minutes. Add the chopped chipotle’s and sour cream and stir. Cook until just heated through. Sprinkle with parmesan cheese and serve with warm flour or corn tortillas.

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4 comments
FarmgirlGourmet

Avid organic gardener, wannabe Chopped champion, delicious picture taker, best mom ever and wife to Prince Charming. I also co-founded http://www.spiceologist.com and make pretty graphics and websites on the side.

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4 comments

Sherry June 13, 2011 - 4:20 pm

Oh boy, when you mentioned Mocaljete, it reminds me how I LOVE Seafood Molcajete – there’s a great restaurant here in Salem (La Hacienda Real) that serves it with chunks of white fish, shrimp, scallops & other goodies. It’s great spooned into flour tortillas (L H R makes them fresh all the time…) with some refried beans, guac & salsa.

Kathy April 28, 2011 - 8:34 am

yummmo! I can’t wait to try this one. ~ I just bought my pears to make the Pear and vanilla bean honey!!! Cookin’, Cookin’!!!!

The McKercher Family March 21, 2010 - 10:06 am

Hey chick, this recipe totally rocks! Thanks so much for sharing it! You are amazingly talented and I’m blown away by this blog. Wow!

Cherrill Terpstra December 29, 2009 - 10:34 pm

Heather , I really like this Idea for you. You are a fantastic cook. I will recommend Farmgirl Gourmet to all my friends. For those of you who read this comment I am Heather’s Mother-In-Law she is the greatest Daughter-In-Law as well as the greatest cook.

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