Creamy Chicken, Spinach and Chipotle Tacos
1 pound chicken thighs
2 tablespoons fresh lime juice
1/2 cup heavy cream
1/4 cup chicken broth
6 cups stemmed and cleaned spinach (about 10 ounces)
1/2 teaspoon salt
2 tablespoons tomatillo salsa
2 to 3 canned chipotle chiles en adobo, chopped
1 cup heavy cream
Marinate the chicken thighs in lime juice and heavy cream for several hours or overnight.
Preheat broiler. Place chicken thighs in a large oven-proof skillet with the thick cream and place under broiler for 4 to 5 minutes each side. When chicken is done, remove from broiler and transfer to a platter covered with aluminum foil. Now place the skillet on the stove top over medium-high heat and add the rest of the ingredients. Bring to a boil and reduce to a simmer until the sauce thickens. Meanwhile, slice the chicken into strips and add to the sauce.