About this recipe
If you’re looking for flavor, you’ve come to the right place.
Chef Freyka Nuñez Del Prado, an instructor at Harmons Cooking School in Salt Lake City, recently paid a visit to Nexstar’s KTVX studios to share her recipe for smothered chipotle chicken — a dish she considers an ideal Mother’s Day meal.
“Because it’s Mother’s Day, we have to smother you with some love,” Chef Freyka says.
Starting with chicken marinated in plenty of garlic and chipotle, Chef Freyka sears the meat over high heat before topping it with a saucy blend of chilis, tomato and sesame seeds. Then it’s back under the heat to finish, but not before adding a few generous handfuls of fresh Oaxaca cheese.
The result? A bold, smoky dish that you (or mom) won’t soon forget. Check out the recipe below to try it out.
Ingredients
Yields: 4 servings
Smothered Chipotle Chicken
Directions
Smothered Chipotle Chicken
-
In a small bowl, mix together the cumin, garlic, chipotle paste, oil, and a pinch of salt. Coat the chicken breasts in the marinade and let them sit for at least 15 minutes.
TIP:
Marinate longer for deeper flavor if time allows. -
Heat a skillet or grill pan over medium heat. Add or brush over an oil with a high smoke point, such as avocado oil.
-
Grill or sear the chicken breasts for about 3 minutes per side. Continue to cook, flipping every 30 seconds, until chicken reaches an internal temperature of 165°F.
TIP:
Alternatively, transfer the seared chicken to a pre-heated oven — around 450°F — to finish cooking.
-
While the chicken is cooking, make the chipotle sauce. In a skillet with a touch of avocado oil (or a comal), heat the Roma tomato and onion over medium heat until they soften and develop a little char.
-
In a blender, combine the tomato and onion with chipotle peppers, oregano and ¼ cup toasted sesame seeds and blend until smooth.
-
Simmer the sauce in a small saucepan over low heat for about 5 minutes, stirring occasionally, until it thickens slightly.
TIP:
Adjust seasoning with salt if needed.
-
Transfer the seared chicken breasts to an oven-safe serving dish. Smother each breast with a few spoonfuls of the chipotle sauce, making sure the tops are fully coated.
-
Sprinkle the shredded Oaxaca cheese evenly over the top.
-
Broil for about 3 minutes, or until the cheese is melted and bubbling.
-
Remove from the broiler, top with extra toasted sesame seeds and serve.
Rate This Post
Sponsored by Harmons Grocery. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
