Bring some bold flavor to the table with cheesy, smothered chipotle chicken

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.

Smothered chipotle chicken

Yield: 4 servings. Cook time: 45 minutes

Ingredients

4 (5-oz.) chicken breasts, trimmed and skinned
½ Tablespoon ground cumin
1 Tablespoon minced garlic
1–2 Tablespoons chipotle paste
2 Tablespoons avocado oil
Kosher salt, as needed
1 Roma tomato
¼ medium onion, cut into quarters
2 chipotle peppers in adobo sauce
1 teaspoon oregano
¼ cup toasted sesame seeds, plus more for garnish
½ Oaxaca cheese, shredded (chipotle-flavored preferred)

Instructions

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 (longer if you have time).
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 degrees F. (Alternatively, transfer the seared chicken to a pre-heated oven — around 450 degrees 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. 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 event 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.