Used an entire small 7oz? can of adobo chipotle chilis and guesstimated on the tomato bouillon. Did not add the entire Oaxaca cheese until ready to serve! It came out pretty spicy so add less chipotle for next time.
I let the tomato paste darken in color a little bit before adding the broth and heavy cream! Added a little bit of Parmesan to the sauce before simmer. Had to turn it to low towards end of simmering. Don’t forget to get rid of cooked Italian sausage’s oil. I doubled the recipe, it was TOO much… Feel free to add LESS onion, too much for my taste.
Added paprika to the sauce at the end. Used 3 pounds of potatoes and used the amount of heavy cream and butter as indicated for 6 pounds of potatoes… (they were so good, but it was enough for 4). I cooked the 8 thinly sliced chicken in all of the olive oil (however many could fit) and once I added the butter, I re-added the other cooked chicken (that didn’t fit in the pan) to pour butter on top! Added garlic powder versus roasted garlic to potatoes, still yummy!
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