Pollo Rancho Luna with Chipotle Cream Sauce

Ingredients

• 4 boneless, skinless chicken breasts (about 500g / 1.1 lb) 4 boneless, skinless chicken breasts (about 500g / 1.1 lb)
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 cup (240ml) sour cream 1 cup (240ml) sour cream
• 1/4 cup (60g) mayonnaise 1/4 cup (60g) mayonnaise
• 2 chipotle peppers in adobo sauce, minced 2 chipotle peppers in adobo sauce, minced
• 1 tablespoon lime juice 1 tablespoon lime juice
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 5g (Sugars: 2g)
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, combine the ground cumin, paprika, garlic powder, salt, and black pepper.
2. 2.
   Rub the spice mixture evenly over the chicken breasts.
3. 3.
   Heat the olive oil in a grill pan or on a grill over medium-high heat.
4. 4.
   Grill the chicken breasts for about 6-8 minutes per side, or until cooked through and nicely charred.
5. 5.
   While the chicken is grilling, prepare the chipotle cream sauce. In a bowl, mix together the sour cream, mayonnaise, minced chipotle peppers, and lime juice until well combined.
6. 6.
   Once the chicken is cooked, remove it from the grill and let it rest for a few minutes.
7. 7.
   Serve the grilled chicken breasts with a generous drizzle of the chipotle cream sauce.
8. 8.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Chipotle peppers in adobo sauce — Adjust the amount of chipotle peppers according to your desired level of spiciness. For a milder flavor, use only one pepper or remove the seeds before mincing.

Tips & Tricks

• For an extra smoky flavor, you can add a pinch of smoked paprika to the spice rub.
• If you don't have a grill pan or grill, you can also cook the chicken in a skillet over medium-high heat.
• Adjust the spiciness of the chipotle cream sauce by adding more or less minced chipotle peppers.
• Serve the Pollo Rancho Luna with a side of Mexican rice and grilled vegetables for a complete meal.
• Leftover chipotle cream sauce can be refrigerated and used as a delicious dip for tortilla chips or as a topping for tacos.

Serving advice

Serve the Pollo Rancho Luna with a generous drizzle of the chipotle cream sauce on top of the grilled chicken breasts. Garnish with fresh cilantro for added freshness and color. This dish pairs well with a side of Mexican rice and grilled vegetables.

Presentation advice

Arrange the grilled chicken breasts on a platter and drizzle the chipotle cream sauce over them. Sprinkle some fresh cilantro leaves on top for an appealing presentation. Serve with the side dishes placed neatly alongside the chicken to create an enticing and visually pleasing spread.