Pollo Chipotle

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
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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
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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.