What many of us know as ‘Mexican food’, is actually Tex-Mex or another Americanized version of Mexican food. And so I was very excited when I was invited to a party of my new Mexican friend Alain, for which he promised to cook authentic Mexican food. The feast he prepared for us included carnitas, cochinita pibil, pico de gallo, guacamole, chicken with bell peppers and cheese, and chicken with chipotle and mushrooms. I asked him for the recipe of the last dish, which we really liked. Thanks, Alain!
I found similar recipes on Mexican websites that included chicken stock cubes as well and use canned mushrooms. I decided to leave out the mayo and include concentrated homemade chicken stock to boost the chicken flavor. It goes without saying I used fresh mushrooms. I also prepared some homemade corn tortillas to serve this with (flour tortillas are not Mexican and corn tortillas are easier to make). I was very happy with the result and thought it was creamy enough without the mayo. The chicken stock did really boost the chicken flavor. The combination of chicken with mushrooms, cream, and the spiciness of the chipotle in adobo is delicious and has many layers of flavor. You can make it as spicy or as mild as you like by changing the amount of chipotle. This is a very easy dish that is absolutely wonderful and that I will definitely make again. Here’s what I did…
Ingredients
For 2 servings
250 grams (.55 lb) skinless and boneless chicken thighs, cubed
250 grams (.55 lb) button mushrooms
125 ml (1/2 cup) heavy cream
2 Tbsp minced chipotle in adobo
3 Tbsp concentrated chicken stock
salt
olive oil
tortillas for serving
Preparation
Start by slicing the mushrooms.
Season the diced chicken with salt. Brown the chicken in some olive oil in a frying pan over high heat.
Remove with a slotted spoon as soon as the chicken has lost its pink color on all sides and set aside.
Add the mushrooms to the same frying pan. Season with a bit of salt.
Sauté the mushrooms over medium high heat until they are cooked through, about 8 minutes.
Add the concentrated chicken stock (coined flavor bombs by Conor)…
…and the cream…
…and the chicken…
…and the chipotle in adobo. You may want to start with only a single tablespoon, stir, and taste. I prefer 2 tablespoons for the best balance between all the different flavors.
Allow everything to heat through for a couple of minutes over low heat, stirring now and then. Taste and adjust the seasoning with salt.
Serve with tortillas and more chipotle on the side for those who want it extra spicy.
Wine pairing
We enjoyed this with a Fiano di Avellino. This full-bodied dry white from the southern Italian region of Campania has enough flavor to work with the deep flavors of the dish, and it is creamy enough to go with the cream. Try to get a fiano that has had malolactic fermentation (which means that malic acid is converted to creamier-tasting lactic acid — this is something that some wineries do with their fiano, but not all).
Flashback
Dengaku is Japanese grilled food coated with a miso topping, in this case eggplant and scallops. Easy and delicious!
Stefan's Gourmet Blog 
I bet that was a great dinner. The dish looks great!
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An easy authentic Mexican meal for sure! In fact, I ordered something similar from a local Mexican/Peruvian restaurant. It was to die for. Glad I have a recipe for it now! (And kudos to the shout out to Conor!)
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stefan, this looks and sounds fabulous. I love the smokiness from the chipotles and the depth of flavor with the adobo sauce. I’m curious about using the pickled chipotles because of the touch of acid and sweetness they bring. Typically, they are a condiment but they are very versatile and can be substituted for chipotles en adobo. As for the tortillas, I personally prefer the tortillas de mais (corn tortillas) and preferably tortillas blancas (white corn tortillas). I think they simply have more flavor. Nevertheless, I have spent considerable time in Mexico (from the time I was a 5 year old child until I was an adult) and I can assure you flour tortillas are very much a Mexican staple and have been since before I was born.
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BTW-I made this for dinner last night. I seared the chicken first, removed the chicken and added some diced onion, chipotle liquid, 1 tsp garlic, then the mushrooms. When the mushrooms had sautéed, I added the minced chipotle, cream added the chicken, covered and let simmer over low heat until the chicken cooked through-maybe 5 – 7 minutes. You are correct. This is a fabulous dish. I wish I had taken pictures to do a post but dinner was running late. 😦 Elia did love this dish as did Robert. 🙂
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Great to hear you all loved it! Did you use chipotle in adobo or pickled chipotle?
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I ran out of pickled chipotles and have yet to make another batch but I always keep the remaining pickling liquid. It has so much flavor. So, I used 2 oz. of the liquid and 2 chipotles en adobo, minced. It had lots of flavor and was just spicy enough. 😀
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I’m making this again this week and this time will compare pickled chipotles with chipotles in adobo. I’ll have to see about making my own chipotles in adobo 🙂
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Aren’t you a lucky guy? So scrumptious and tempting! And I don’t like mushrooms! 🙂
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Join my contest In viaggio a tavola! I’m sure you’ll like it
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Thank you. Excellent! I’ve enjoyed this dish in a few +quality Mexican Restaurants over the years. Did a quick search online and yours was the most simple and straightforward recipe. (I used a bit of white wine with the Chicken Stock concentrate to help deglaze the pan.
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Thanks for letting me know, very much appreciated!
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