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1. Pat the chicken breasts dry and season generously on both sides with salt, black pepper, cumin, and Mexican oregano.
4 piece Boneless, skinless chicken breast,
1 tsp Ground cumin,
0.5 tsp Mexican oregano,
1.0 tsp Salt,
0.5 tsp Black pepper
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2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4–5 minutes per side until deeply golden. Remove and set aside — they will finish cooking in the sauce.
2.0 tbsp Olive oil
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3. While the chicken sears, char the roma tomatoes, half the onion, and garlic cloves directly over a gas flame or in a dry skillet over high heat, turning occasionally, until blackened and soft — about 8 minutes. This is essential for depth of flavor.
4 clove Garlic cloves,
0.5 piece White onion,
3 piece Roma tomatoes
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4. Transfer the charred tomatoes, onion, and garlic to a blender. Add the chipotle peppers and their adobo sauce. Blend until completely smooth.
3 piece Chipotle peppers in adobo sauce,
2 tbsp Adobo sauce (from chipotle can)
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5. In the same skillet used for the chicken (do not wipe it out — keep all those flavorful bits), reduce heat to medium and pour in the blended chipotle-tomato sauce. Let it fry and reduce in the hot pan, stirring frequently, for 3–4 minutes until darkened and fragrant.
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6. Add the chicken broth and stir to combine. Nestle the seared chicken breasts back into the sauce. Reduce heat to medium-low, cover, and cook for 15–18 minutes until the chicken is cooked through (internal temperature of 74°C / 165°F).
4 piece Boneless, skinless chicken breast,
0.5 cup Chicken broth
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7. Remove the chicken to a cutting board. Reduce heat to low and stir in the Mexican crema. Do not boil once the crema is added — just warm gently and stir until the sauce is velvety and well combined. Taste and adjust salt.
0.5 cup Mexican crema (or sour cream)
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8. While the chicken simmers, dice the remaining half of the white onion and cut the zucchini into half-moons about 1 cm thick. Heat the remaining olive oil in a separate skillet over high heat. Add the onion and cook for 2 minutes until softened, then add the zucchini in a single layer. Do not stir for 2 minutes — let them blister and caramelize. Toss and cook 2–3 more minutes until tender but still with a slight bite. Season with salt.
3 piece Zucchini (calabacita),
0.5 piece White onion,
1.0 tbsp Olive oil,
0.5 tsp Salt
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9. Slice the chicken breasts and return them to the chipotle crema sauce. Plate the chicken with generous spoonfuls of sauce alongside the sautéed calabacitas. Garnish with fresh cilantro and a squeeze of fresh lime juice over everything.
0.2 cup Fresh cilantro (garnish),
2 piece Lime
