Pollo a la Crema de Chipotle (Chipotle Cream Chicken)

Pollo a la crema de chipotle is a Mexican-style chicken dish defined by its smoky, gently spicy sauce: ripe tomato and chipotle are cooked down with softened onion, then rounded with double cream until smooth and savoury. Boneless chicken thighs suit the dish well because they stay tender as they simmer and absorb the rich, warm flavour of the sauce. The cream softens the chilli heat without dulling the chipotle’s distinctive smokiness, while lime adds a bright finish at the table. Serve it with warm corn tortillas for scooping, folding or spooning up the sauce.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Mexican home cooking
Spice level Medium
Cooking style Make-ahead friendly • Freezer-friendly
Time commitment Under 1 hour

Why this recipe works

  • Smoky depth: Blended tomato and chipotle create a savoury sauce with gentle heat, while cumin adds warmth without overwhelming the cream.
  • Silky sauce: Adding the double cream at the end keeps the sauce smooth and glossy, coating the chicken without dulling the chipotle flavour.
  • Easy to serve: The rich sauce works naturally with warm corn tortillas and a squeeze of lime, making it simple to plate or serve family-style.

Get the most out of this recipe

Adjust the heat

  • For a milder sauce: Start with less chipotle sauce and add more at the end once the cream has softened the heat.
  • For more heat: Increase the chipotle sauce gradually, tasting after the cream has been stirred in so the final balance is clear.
  • Keep the richness balanced: Finish with lime at the table; its acidity sharpens the creamy sauce and keeps the chipotle from tasting heavy.

Texture tips

  • For a smoother gravy: Blend the tomato and chipotle mixture thoroughly, then strain it before adding it to the pan if you prefer a more refined sauce.
  • Protect the cream: Keep the heat low once the cream goes in and avoid boiling, which can make the sauce split or lose its silky finish.

Make-ahead tips

  • Make ahead: The chicken and sauce can be cooked in advance, cooled, and refrigerated in a sealed container for up to 3 days.
  • Freeze the sauce and chicken: Freeze the chicken with the sauce, but keep the tortillas separate. Defrost overnight in the fridge before reheating.
  • Reheat gently: Warm over a low heat until piping hot, adding a little water if the sauce has thickened. Avoid boiling after reheating.

Ingredient notes

  • Use ripe tomatoes: Ripe tomatoes blend into a fuller, rounder sauce and help balance the smoke and heat of the chipotle.
  • Cream choice matters: Double cream gives the richest finish, while cooking cream makes a lighter sauce; in either case, low heat helps maintain a smooth texture.
  • Soften the onions well: Cooking the onions until very soft and lightly golden builds sweetness into the base of the sauce.

Equipment you'll need

Blender Chef’s knife Cutting board Large frying pan Tongs
Ingredients
Instructions
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  1. Finely slice the onion and crush the garlic. Roughly chop the tomatoes, then blend them with the chipotle sauce until smooth.
  2. Heat the sunflower oil in a large frying pan over a medium heat. Add the onion and cook for 8 to 10 minutes, stirring, until very soft and lightly golden; add the garlic for the final 1 minute.
  3. Increase the heat to medium-high and add the chicken thighs. Cook for 4 to 5 minutes, turning, until lightly browned, then stir in the ground cumin.
  4. Pour in the blended tomato and chipotle mixture and bring to a gentle simmer. Reduce the heat to low, cover, and simmer for 12 to 15 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
  5. Stir in the double cream and keep the heat low. Cook for 2 to 3 minutes until the sauce turns silky and lightly coats the chicken; do not let it boil.
  6. Warm the corn tortillas in a dry frying pan over a medium heat for about 30 seconds per side, until pliable. Cut the lime into wedges and serve the chicken with the warm tortillas and a squeeze of lime.

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Recipe notes

Serving suggestions

This recipe pairs well with:

Corn tortillas

Tips

  • For a smoother gravy, blend the tomato and chipotle mixture thoroughly, then pass it through a sieve-strainer before adding to the pan.
  • If you prefer a milder dish, start with 2 tbsp chipotle sauce, then add more at the end to taste.
  • If serving vulnerable groups, make sure the chicken is piping hot throughout with no pink remaining before adding the cream.

Substitutions

  • Replace chicken thighs with chicken breast cutlets; simmer for 8 to 10 minutes, just until cooked through, to keep it juicy.
  • Replace double cream with cooking cream for a lighter sauce, keeping the heat low so it does not split.
  • Replace lime with lemon for a similar bright finish.

Storage

  • Refrigerate up to 3 days
  • Cool, then refrigerate in a sealed container for up to 3 days. Reheat gently in a saucepan over a low heat until piping hot, adding a splash of water if the sauce has thickened; avoid boiling once reheated. Freeze the chicken and sauce (not the tortillas) for up to 2 months and defrost overnight in the fridge before reheating.

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Recipe overview

  • Servings: 3 servings
  • Total time: 45min (20min active)
  • Difficulty: Easy
  • Cuisine: Mexican
  • Allergens:
    Milk
Beginner friendly With serving suggestions One pot Freezer friendly
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Equipment you'll need

Blender Chef’s knife Cutting board Large frying pan Tongs
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Double cream

1 cup ≈ 240 ml
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