"Chipotles to me are a one-of-a-kind pepper because they're smoked jalapenos, so they're fiery and they're smoky. It's good to use chipotles in salsas or soups or condiments - that works really well. To me, they always really pick up anything you put them in."
-Bobby Flay
I have never been a huge fan of spicy foods. I'm no glutton for self-prescribed pain. Most of the time, flavor is what suffers; you get a big bowl of fiery chili, and yes, it'll burn your mouth and throat so bad you'll need a fire hose, but you lose all flavor! It becomes nothing but a bowl of burn. And when you're already trying to watch your calories, you'd at least like to taste what little food you're carefully shoveling in, right?
That's where this recipe comes in. It's got a richness in a thick sauce, flavored by garlic, cumin, and most of all, smoky chipotles. We're not even going to use a can of condensed soup to get the creamy texture; it'll come from Mexican crema. Though it looks like something you might want to clean up off the carpet, it's pretty delicious. Let's make some creamy chipotle chicken.
