Broiled chipotle chicken with creamy spinach (Pollo enchipotlado con crema y espinacas) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 319) by Rick Bayless

  • spinach
  • buttermilk
  • chicken breasts
  • heavy cream
  • dried chipotle chiles
  • piloncillo sugar

  • EYB Comments

    Can substitute dark brown sugar or molasses or piloncillo sugar, crème fraîche, sour cream, or yogurt for buttermilk; whipping cream or crème fraîche for the book's "Thick cream" specified in this recipe; and canned chipotle chiles in adobo sauce for the book's "Essential sweet-and-smoky chipotle seasoning salsa" specified in this recipe.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dark brown sugar or molasses or piloncillo sugar, crème fraîche, sour cream, or yogurt for buttermilk; whipping cream or crème fraîche for the book's "Thick cream" specified in this recipe; and canned chipotle chiles in adobo sauce for the book's "Essential sweet-and-smoky chipotle seasoning salsa" specified in this recipe.

  • purrviciouz on March 26, 2018

    I used whipping cream in place of the thick cream and pureed canned chipotle chiles in adobo. I'd definitely make the chicken again but while the creamy spinach sauce was tasty I'll skip that part next time. The chicken would also be great grilled.

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