Ingredients
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3 lbs chicken legs with thigh
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3/4 cup milk
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6 cloves garlic, minced
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1/2 teaspoon ground cumin
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1/2 teaspoon onion powder
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1/2 teaspoon salt
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2 tablespoons butter or 2 tablespoons margarine
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1 1/2 tablespoons flour
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1/2 cup heavy cream
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1/4 cup sour cream
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8 ounces queso cheese, grated (monterrey jack ok)
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minced chipotle chile (to garnish)
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3 canned chipotle chiles
Instructions
- Preheat oven to 350 degrees F.
- Place chicken in an ovenproof baking dish, and place in preheated oven, and bake for 25 minutes.
- Meanwhile, combine milk, canned chipotles, garlic, cumin, onion powder, and salt in a blender or food processor and puree until smooth.
- Heat butter and flour in a large skillet and blend until smooth; add heavy cream and sour cream, whisking until smooth.
- Stir in chipotle puree, and stir constantly until mixture comes to a boil and thickens; remove from heat.
- After chicken has baked 25 minutes, remove from oven and drain any fat.
- Pour chipotle cream over chicken and top with grated queso cheese.
- Replace chicken in oven and bake for about 20 minutes more, or until cheese just starts to brown.
- Remove from oven and serve with extra sauce spooned over chicken and garnished with minced chipotle chiles, if desired.
- Goes good with steamed rice (and extra sauce on top).