Ancho Grilled Chicken Breasts With Roasted Poblano Salsa Recipes

ANCHO GRILLED CHICKEN BREASTS WITH ROASTED POBLANO SALSA

Steps:

• Bone and skin the chicken breasts.
• Combine the chile powder, salt, and oregano and sprinkle all over the chicken.
• Drizzle with the olive oil and set aside to marinate for 30 min or up to 2 hours.
• Prepare a moderately hot fire in a gas or charcoal grill.
• Roast the fresh chiles ove the hottest part of the fire until the skins are throughly blistered.
• Remove to a bowl and cover with plastic wrap.
• Let steam for 15 min or so; this will loosen the skin.
• Roast the tomatoes and green onions on a cooler part of the grill until the tomato skins begin to brown and burst.
• Chop the tomatoes and onions, and combine in a bowl.
• When the chiles are cool enough to handle, remove the skins.
• Split the chiles open and remove the seeds.
• Taste a bit of chile, including the ribs (which is the hottest part of the chile), and decide how much of the ribs you want to include in the salsa.
• Dice the chiles and add them to the tomatoes.
• Season well with salt and citrus juice to taste.
• Grill the chicken breasts over a moderately hot fire until springy to the touch and juices run clear when pierced, about 15-20 minute.
• To check for doneness, remove to a cutting board, let stand a minute or two, then split lengthwise. If halves need a little more cooking, grill with the cut side down.
• Arrange on plates and garnish with the salsa.

SOUTHWESTERN LIME CHICKEN WITH ANCHO CHILI SAUCE

Steps:

• Combine first 9 ingredients in medium bowl; whisk to blend. Place chicken in 13 x 9 x 2-inch glass baking dish. Pour marinade over. Cover and refrigerate overnight, turning occasionally.
• Prepare barbecue (medium-high heat). Remove chicken breasts from marinade. Grill chicken until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken breast half; cover barbecue and cook until cheese melts, about 2 minutes. Transfer chicken breasts to plates. Serve with Ancho Chili Sauce.

GRILLED CHICKEN BREASTS WITH GAZPACHO SALSA

Steps:

• In a blender blend together the garlic paste, the vinegar, 2 tablespoons of the oil, the water, the cumin, the Tabasco, the bread, half the tomatoes, and salt and pepper to taste until the mixture is smooth, transfer the mixture to a bowl, and stir in the remaining tomatoes, the cucumber, the bell pepper, the onion, and the coriander or parsley.
• Brush the chicken with the additional oil, season it with salt and pepper, and grill it on a rack set 5 to 6 inches over glowing coals, or in a hot well-seasoned ridged grill pan, covered, over moderately high heat, for 5 minutes on each side, or until it is cooked through. Cut the chicken on the diagonal into 1/4-inch-thick slices and serve it with the salsa.

CHICKEN BREASTS WITH POBLANO CHILE STRIPS AND CREAM

Steps:

• Lay chiles on their sides on racks of gas burners, then turn flames on moderately high. Roast chiles, turning with tongs, until skins are blistered, 4 to 6 minutes. (Or broil chiles on rack of a broiler pan about 2 inches from heat, turning them, 8 to 10 minutes.) Transfer chiles immediately to a large sealable plastic bag and seal. Let steam 10 minutes, then peel or rub off skins and discard stems, seeds, and ribs. Rinse chiles and pat dry, then cut into 1/4-inch-thick strips.
• Pat chicken dry and season with salt and pepper. Heat 1/2 tablespoon oil in a heavy skillet over moderately high heat until hot but not smoking, then sauté chicken, skin or skinned sides down, until golden, 4 to 5 minutes. Turn chicken over and sauté 2 minutes more. Reduce heat to moderately low, then pour off excess fat and cook chicken, covered, until just cooked through, 10 to 15 minutes.
• While chicken is cooking, heat remaining tablespoon oil in a 10-inch nonstick skillet over moderate heat, then cook onion, stirring, until softened, 5 to 7 minutes. Add chiles and salt to taste and cook, stirring, 5 minutes. Add crème fraîche and cook, stirring, until just heated through (if using sour cream, do not let boil). Season sauce with salt and pepper.
• Drizzle chicken with any pan juices and serve with sauce.