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Chicken & Potatoes in Creamy Chipotle Sauce

Chicken & Potatoes in Creamy Chipotle Sauce recipe
photo by:kraft
time
prep:
20 min
total:
40 min
servings
total:
Makes 6 servings
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What You Need

1/2
cup  chicken broth
1
tub   (10 oz.) PHILADELPHIA Original Cooking Creme
1
 canned chipotle pepper in adobo sauce
6
 bone-in chicken thighs (1-1/2 lb.)
1-1/2
lb.  new potatoes, quartered
1
 onion, sliced
2
Tbsp.  chopped fresh cilantro

Make It

BLEND first 3 ingredients in blender until smooth.

COOK chicken in Dutch oven or deep large skillet on medium heat 3 min. on each side or until browned on both sides. Remove from pan; discard pan drippings. Add potatoes and onions to pan; cook 3 min., stirring frequently. Return chicken to pan. Add chipotle sauce; stir to evenly coat. Cover.

COOK on low heat 20 min. or until chicken is done (165ºF) and potatoes are tender. Top with cilantro.

Kraft Kitchens Tips

Variation
Prepare using 6 boneless skinless chicken thighs or 6 boneless skinless chicken breasts (1-1/2 lb.). Cook on low heat 15 min. or until chicken is done (165ºF) and potatoes are tender.
How to Store Chicken
Packaged fresh chicken should be refrigerated in the coldest part of the refrigerator. Freeze uncooked chicken if it is not to be used within 2 days. If properly packaged, frozen chicken will maintain top quality in a home freezer for up to 6 months.
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