Our anniversary was last week, and to celebrate we walked around Burlington and then we went out to dinner.
It was an amazing dinner. In fact it was so good, that I intentionally left about half of it on my plate to bring home for dinner the next night. But, the restaurant was busy, we had shopping bags in the booth with us, and it took us a while to pile on our layers of winter attire. As a consequence, I didn’t realize that I had left my doggie bag on the restaurant table until we were half-an-hour away.
I’m not going to lie, I was irrationally annoyed.
And I know that, “Something, something, something, is the chipotle chicken of invention.” So I decided to try to recreate the dish.
Chipolte chicken with cumin cream sauce
- 4 chicken breasts
- 1 tablespoon of chipotle powder
- 1 tablespoon of ancho chili powder
- 1 tablespoon of hot smoked paprika powder
- 2 teaspoons of cayenne powder
Mix the spices together on a plate.
Cumin cream sauce
- 1 large diced red onion
- 1 large sliced shallot
- 3/4 cup of white wine
- 1/3 cup of half and half
- 3 teaspoons cumin
Rub the chicken breasts with olive oil on both sides, and coat the breasts on both sides with the spice mixture.
Grill both sides of the chicken until done and tent the with foil to keep warm.
For the cumin sauce: In a small saucepan saute the sliced shallot and diced onion in olive oil. When the onions and shallots are soft, add the white wine and remove from heat. Stir in the cumin and, when the sauce has cooled for approximately 5 minutes, turn the heat on low and slowly add the half and half. (Letting the sauce cool for a few minutes will keep the sauce from breaking. (Or it least it helped quell my paranoia about the sauce breaking.)
Slice chicken and serve on top of Spanish rice with the cumin sauce drizzled on top.
