Creamy Chipotle Chicken & Potatoes
Creamy Chipotle Chicken & Potatoes
Ingredients
For the Chipotle Chicken Marinade
- 1200 g boneless chicken thighs, raw, trim excess fat
- 2 1/2 teaspoons salt
- 3 teaspoons parsley
- 3 teaspoons garlic powder
- 3 teaspoons smoked paprika
- 2 1/2 teaspoons cumin
- 3 teaspoons onion powder
- 100 g chipotle paste
- 1 1/2 limes, juiced
- 30 g olive oil
For the Crispy Seasoned Potatoes
- 1300 g yellow potatoes, raw, cubed
- 2 1/2 teaspoons garlic powder
- 3 teaspoons Italian herbs
- 3 teaspoons smoked paprika
- 2 1/2 teaspoons onion powder
- 1 avocado cooking spray, heavy pass
- as needed salt
For the Creamy Chipotle Sauce
- 20 g light butter
- 150-200 g red onion, finely chopped
- 1 1/2 teaspoons salt
- 2 teaspoons Italian herbs
- 60-80 g chipotle paste
- 400 g light evaporated milk
- 110 g light cream cheese
- as needed freshly chopped parsley, for garnish
Instructions
- 1
Trim any excess fat from the boneless chicken thighs. In a large bowl, combine the chicken with 2 1/2 teaspoons salt, 3 teaspoons parsley, 3 teaspoons garlic powder, 3 teaspoons smoked paprika, 2 1/2 teaspoons cumin, 3 teaspoons onion powder, 100g chipotle paste, the juice from 1 1/2 limes, and 30g olive oil. Mix all ingredients thoroughly until the chicken is well coated. For best flavor, marinate the chicken overnight in the refrigerator.
⏱️ 10 min
- 2
Heat a large pan over low heat. Add 20g light butter and the 150-200g finely chopped red onion. Cook for 5 to 7 minutes, stirring occasionally, until the onion has softened and is lightly browned.
⏱️ 7 min
- 3
Add 1 1/2 teaspoons salt, 2 teaspoons Italian herbs, and 60-80g chipotle paste to the pan with the onions. Mix well and continue to cook for another 5 minutes, stirring, until the mixture is caramelized.
⏱️ 5 min
- 4
Keeping the heat low, pour in 400g light evaporated milk and add 110g light cream cheese to the pan. Stir continuously until the cream cheese has fully melted and the sauce is smooth, rich, and creamy. Remove from heat and set aside.
⏱️ 8 min
- 5
Preheat your oven to 200°C (390°F). Cube the 1300g raw yellow potatoes. In a large bowl, toss the cubed potatoes with 2 1/2 teaspoons garlic powder, 3 teaspoons Italian herbs, 3 teaspoons smoked paprika, 2 1/2 teaspoons onion powder, and a heavy pass of avocado cooking spray. Mix thoroughly to ensure all potatoes are evenly coated.
⏱️ 10 min
- 6
Spread the seasoned potatoes in a single layer on a lined sheet pan. Roast in the preheated oven for 25 minutes, or until they are golden brown and crispy. Once cooked, season the potatoes with salt to taste. Fold the roasted potatoes into the prepared creamy chipotle sauce along with freshly chopped parsley until they are fully coated.
⏱️ 25 min•🌡️ 200
- 7
While the potatoes are roasting, spread the marinated chicken thighs in a single layer on a separate lined sheet pan. Bake in the same 200°C (390°F) oven for 25 minutes, or until the chicken is golden and cooked through, and the juices run clear. Once cooked, remove from the oven and let rest for a few minutes before cutting into cubes.
⏱️ 25 min•🌡️ 200
- 8
Serve the cubed chicken with the creamy chipotle potatoes. Garnish with additional fresh parsley if desired. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chipotle Chicken & Potatoes
For the Chipotle Chicken Marinade
- 1200 g boneless chicken thighs, raw, trim excess fat
- 2 1/2 teaspoons salt
- 3 teaspoons parsley
- 3 teaspoons garlic powder
- 3 teaspoons smoked paprika
- 2 1/2 teaspoons cumin
- 3 teaspoons onion powder
- 100 g chipotle paste
- 1 1/2 limes, juiced
- 30 g olive oil
For the Crispy Seasoned Potatoes
- 1300 g yellow potatoes, raw, cubed
- 2 1/2 teaspoons garlic powder
- 3 teaspoons Italian herbs
- 3 teaspoons smoked paprika
- 2 1/2 teaspoons onion powder
- 1 avocado cooking spray, heavy pass
- as needed salt
For the Creamy Chipotle Sauce
- 20 g light butter
- 150-200 g red onion, finely chopped
- 1 1/2 teaspoons salt
- 2 teaspoons Italian herbs
- 60-80 g chipotle paste
- 400 g light evaporated milk
- 110 g light cream cheese
- as needed freshly chopped parsley, for garnish
Instructions
- 1
Trim any excess fat from the boneless chicken thighs. In a large bowl, combine the chicken with 2 1/2 teaspoons salt, 3 teaspoons parsley, 3 teaspoons garlic powder, 3 teaspoons smoked paprika, 2 1/2 teaspoons cumin, 3 teaspoons onion powder, 100g chipotle paste, the juice from 1 1/2 limes, and 30g olive oil. Mix all ingredients thoroughly until the chicken is well coated. For best flavor, marinate the chicken overnight in the refrigerator.
⏱️ 10 min - 2
Heat a large pan over low heat. Add 20g light butter and the 150-200g finely chopped red onion. Cook for 5 to 7 minutes, stirring occasionally, until the onion has softened and is lightly browned.
⏱️ 7 min - 3
Add 1 1/2 teaspoons salt, 2 teaspoons Italian herbs, and 60-80g chipotle paste to the pan with the onions. Mix well and continue to cook for another 5 minutes, stirring, until the mixture is caramelized.
⏱️ 5 min - 4
Keeping the heat low, pour in 400g light evaporated milk and add 110g light cream cheese to the pan. Stir continuously until the cream cheese has fully melted and the sauce is smooth, rich, and creamy. Remove from heat and set aside.
⏱️ 8 min - 5
Preheat your oven to 200°C (390°F). Cube the 1300g raw yellow potatoes. In a large bowl, toss the cubed potatoes with 2 1/2 teaspoons garlic powder, 3 teaspoons Italian herbs, 3 teaspoons smoked paprika, 2 1/2 teaspoons onion powder, and a heavy pass of avocado cooking spray. Mix thoroughly to ensure all potatoes are evenly coated.
⏱️ 10 min - 6
Spread the seasoned potatoes in a single layer on a lined sheet pan. Roast in the preheated oven for 25 minutes, or until they are golden brown and crispy. Once cooked, season the potatoes with salt to taste. Fold the roasted potatoes into the prepared creamy chipotle sauce along with freshly chopped parsley until they are fully coated.
⏱️ 25 min•🌡️ 200 - 7
While the potatoes are roasting, spread the marinated chicken thighs in a single layer on a separate lined sheet pan. Bake in the same 200°C (390°F) oven for 25 minutes, or until the chicken is golden and cooked through, and the juices run clear. Once cooked, remove from the oven and let rest for a few minutes before cutting into cubes.
⏱️ 25 min•🌡️ 200 - 8
Serve the cubed chicken with the creamy chipotle potatoes. Garnish with additional fresh parsley if desired. Enjoy!
⏱️ 5 min