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Red Chile Chicken

5 star rating
 

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Submitted by: Patty Mastracco

 

Dried chili peppers are cooked with tomato puree, broth, onion & garlic, and then pureed. This sauce is brushed onto--and served with--grilled chicken.
 

Ingredients

  • 3 dried ancho, pasilla or guajillo chile peppers
  • 1 clove garlic
  • 1 15-oz can tomato puree
  • 1 cup onion, chopped
  • 1/2 cup chicken broth
  • 1 1/2 lbs. boneless, skinless chicken breasts
  • 2 tbsp fresh lime juice
  • 1 tsp garlic salt
  • Optional: warm tortillas, cooked rice, black beans, avocado slices, sour cream and cilantro leaves

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Method

Tear peppers into strips and place in a medium sauce pan with garlic, tomatoes, onion and broth. Bring to a boil; reduce heat. Cover and simmer for 20 minutes. Let cool, then puree in a blender or food processor; set aside. Rinse chicken and pat dry. Brush with lime juice, then sprinkle with garlic salt. Grill about 5 minutes on each side or until cooked through, brushing with sauce during last few minutes of cooking. Transfer to a platter and pour remaining sauce over top. Great served as is or serve with warm tortillas, rice, black beans, avocado wedges, sour cream and cilantro.

 

Notes: The dried chilies are such a great hidden gem. They're so easy to work with and lend a really rich flavor and texture to Mexican sauces. They can be found at many specialty markets and larger grocery stores.

 

Number of Servings: 5 or 6

 

Submitted by: Patty Mastracco ()

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