This delicious and very simple-to-put-together dish is full of Mexican flavors and is sure to please your family. It has both dried chipotle chili powder and a smoked chipotle pepper canned in adobo sauce. I don’t like my food to spicy hot, so this is not as hot as some people like their Mexican food. Increase the chili powder or add 1 tsp. of the adobo sauce if you like things spicier. I highly recommend using a non-stick skillet to sear the chicken, as the skin on mine was inclined to stick to my regular stainless steel pan. This dish is suitable for all phases of Atkins and Keto diets. Primal and Paleo followers can enjoy this if you use coconut cream for the sour cream.
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3 T. palm shortening or oil of your choice
2 chicken thighs
2 chicken drumsticks
1 small chicken breast, cut in half
1 c. chicken broth (I use homemade)
1 clove garlic, minced
½ c. canned diced tomatoes
¼ tsp. chipotle smoked chili powder
¼ tsp. regular chili powder
½ c. sour cream
1 small chipotle pepper (1½” long), seeded and minced fine
¼ c. chopped cilantro
1/8 tsp. xanthan gum
VARIATION: Add shredded cheese of your choice 10 minutes before removing from oven. Cheese is not included in numbers below.
DIRECTIONS: Heat oil over high heat. Sear chicken on both sides to a golden color. Chicken will not be done inside, however. Remove chicken to a temporary plate.
Preheat oven to 350º. Add chicken broth to the skillet and lower heat to medium. De-glaze the pan of any brown bits from the chicken. Add garlic, tomatoes, seasonings, sour cream and minced chipotle whole pepper. Stir in sour cream until well-blended in the mixture. Whisk in the xanthan gum so it will thicken during baking. Add cilantro last if using (I actually had every intention of using some, but completely forgot it until we were in the middle of eating dinner). Place chicken pieces back in the pan, skin side up. Pop into a 350º oven for 30-40 minutes. It should slightly thicken during baking. Serve with a nice guacamole salad or other favorite side.
NUTRITIONAL INFO: Makes 3 servings, each contains approximately (depending on pieces eaten):
34.76 g fat
3.56 g carbs, 0.46 g fiber, 2.10 g NET CARBS
30.76 g protein
5.93 g sodium