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Chicken & Potatoes in Creamy Chipotle Sauce

Chicken & Potatoes in Creamy Chipotle Sauce recipe
photo by:kraft
I have using Kraft recipes for years, and this by far, my number 1 favorite!! The flavor is outstanding....warning- dont use the whole can of peppers!
posted by
on 7/9/2013
20 min
40 min
Makes 6 servings
Magazine Acquisition

What You Need

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

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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