CHICKEN SIMMERED IN BBQ SAUCE
Provided by Dave Lieberman
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large heavy bottomed saucepot over medium-high heat, combine the Basic Tomato Sauce, ketchup, mustard, Worcestershire, sugar, ale, and hot sauce and bring to a simmer. Simmer until reduced by half and thickened, about 20 minutes.
- Meanwhile, season the chicken pieces with salt and black pepper. Heat a large oven proof skillet over high heat and add the vegetable oil. Sear the chicken pieces on all sides until well-browned, about 3 minutes per side.
- Add the prepared BBQ sauce making sure to cover all the chicken pieces. Add 1 cup of water if more liquid is needed to cover. Place the skillet into the oven and bake until the chicken easily falls off the bone and the sauce is slightly thickened and caramelized on top, about 25 to 30 minutes. Serve hot or serve cold as leftovers.
- In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
- Add the garlic and cook until fragrant but not browned, 1 to 2 minutes. Add the tomatoes, bring to a simmer, and cook until thickened slightly, about 15 minutes. Stir in sugar, and season with salt, to taste.
- Let extra sauce cool completely and then seal in airtight containers. Refrigerate for up 1 week and freeze for up to 1 month.
NEW MEXICO RED CHILE SAUCE
Red chile is a staple of the New Mexican and West Texan diet, and this recipe is my grandmother's recipe. When I make it, it reminds me of the smells of her cooking in her kitchen, fresh corn tortillas, beans, and red chile peppers. You can kick up the spiciness by adding more arbol chile pods.
Provided by Cookincwgrl
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 43m
Yield 4
Number Of Ingredients 10
Steps:
- Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat until aromatic, about 3 minutes.
- Stir in onion and garlic; cook and stir until fragrant, about 5 minutes. Add enough chicken stock to allow pods to float; simmer until they develop the texture of wet leather, 5 to 7 minutes.
- Fill blender halfway with chile-stock mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl; repeat with remaining mixture. Strain sauce through a fine mesh strainer into a saucepan over medium heat. Discard solids.
- Stir cumin, coriander, and oregano into the saucepan; add honey. Cook until sauce is thick and evenly coats the back of a spoon, about 10 minutes.
Nutrition Facts : Calories 370.9 calories, Carbohydrate 52.3 g, Cholesterol 0.7 mg, Fat 8.1 g, Fiber 2 g, Protein 11.7 g, SaturatedFat 0.8 g, Sodium 711.9 mg, Sugar 6.5 g
BONELESS CHICKEN BREASTS WITH RED CHILI SAUCE
Steps:
- Preheat oven to 400°F.
- Make red chili sauce:
- In a saucepan simmer chilies, onion, and garlic in water to cover 20 minutes and with a slotted spoon transfer to a blender. Add 1/2 cup cooking liquid, raisins, and salt and blend until smooth. Sauce may be made 1 week ahead and chilled, covered.
- Make chicken:
- While chilies are simmering, in a bowl stir together yogurt, garlic paste, cumin, and salt to taste. Add chicken and coat with marinade. Marinate chicken, covered and chilled, at least 15 minutes and up to 1 day.
- In a 10-inch non-stick skillet heat oil over moderately high heat until hot but not smoking. Add chicken with marinade clinging to it, skinned sides down, and sauté 1 minute on each side, or until golden-brown patches appear.
- Add chili sauce to skillet and bring to a simmer, uncovered, scraping up any brown bits. Transfer chicken mixture to a shallow baking pan just large enough to hold chicken in one layer and bake, covered, 15 minutes. Remove cover and sprinkle Münster over chicken. Remove pan from oven and let stand 1 minute to melt cheese.
CHICKEN SIMMERED IN RED CHILE SAUCE
Make and share this Chicken Simmered in Red Chile Sauce recipe from Food.com.
Provided by justcallmetoni
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350º.
- Heat olive oil in frying pan and brown chicken breasts on both sides.
- Remove from pan and place in oven proof baking dish.
- Open dried chiles, remove and discard seeds and stem.
- (Seeds are removed to prevent burning) Cut chiles into pieces.
- Melt butter in frying pan.
- Lightly sauté chiles in butter.
- Add chopped onions and garlic.
- Tear tortillas into pieces and add to pan.
- (The tortillas help to thicken sauce.) Sauté until ingredients are lightly browned.
- Add chicken stock and salt and simmer until ingredients are soft.
- Remove from heat and cool sauce to room temperature.
- Transfer cooled sauce to blender and blend until smooth.
- Pour sauce over chicken breasts.
- Bake at 350º for 20-25 minutes or until chicken is done.
- Remove from oven, top with shredded jack cheese and garnish with sprigs of cilantro.
- Bake a few additional minutes to melt cheese if necessary.
SANTA FE RED CHILE SAUCE
This is a basic red chile sauce that can be made as hot or mild as you like by adjusting the chile powder. From Santa Fe Hot and Spicy Cookbook.
Provided by Vicki in CT
Categories Sauces
Time 15m
Yield 3 cups
Number Of Ingredients 6
Steps:
- In medium saucepan place all ingredients and simmer for 10 minutes until flavors are well blended. Puree in blender or using immersion blender.
Nutrition Facts : Calories 69, Fat 2, SaturatedFat 0.3, Sodium 1075.4, Carbohydrate 14.2, Fiber 5.3, Sugar 5.6, Protein 2.7
SALSA SIMMERED CHICKEN
This easy-to-make recipe is a great weeknight family dish I threw together, and we enjoyed it a lot. Delicious with rice. Can also be shredded and served with tortillas.
Provided by Rebecca Marmaduke
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Season chicken breasts all over with salt and black pepper.
- Heat oil in a large skillet over medium-high heat. Cook chicken breasts in hot oil until browned, 4 to 6 minutes per side. Pour salsa and chicken broth over chicken, bring mixture to a boil, reduce heat to medium-low, and simmer for 15 minutes. Turn chicken over, stir salsa mixture, and continue to simmer until chicken is tender and sauce is slightly thickened, about 15 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 178.6 calories, Carbohydrate 4.8 g, Cholesterol 60.1 mg, Fat 7.1 g, Fiber 1.1 g, Protein 23.4 g, SaturatedFat 1.3 g, Sodium 812.6 mg, Sugar 2.5 g
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RED CHILE CHICKEN BURRITOS - BAREFEET IN THE KITCHEN
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Cuisine American, MexicanTotal Time 50 minsCategory Main CourseCalories 654 per serving
- Preheat oven to 350°F. In a large skillet, heat the oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, stir and cook an additional minute, until fragrant.
- Stir in the enchilada sauce and the green chili. Add 3/4 teaspoon cumin, red pepper flakes, and salt. Taste and add more salt as needed. Add the chicken and stir to combine. Remove from the heat.
- Scoop the can of refried beans into a medium-size bowl and smash with a spoon until smooth and spreadable.
- To assemble the burritos, spread a line of refried beans down the center of a tortilla. Top it with a spoonful of the chicken mixture, shredded cheese, and a sprinkling of green onions and cilantro.
RED CHILE CHICKEN RECIPE | BON APPéTIT
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5/5 (5)Estimated Reading Time 1 minServings 4
- Heat oil in a large saucepan over medium-high until shimmering. Cook garlic and half of onion, stirring occasionally, until tender and beginning to brown, 6–8 minutes. Stir in achiote paste and cook, stirring occasionally, until brick red, about 1 minute. Add ancho chiles, chipotle chile, stock, cumin, and 2 tsp. salt and bring to a boil. Cover, remove from heat, and let sit until chiles are very soft, about 30 minutes.
- Transfer chile mixture to a blender and purée until smooth. Return to saucepan, stir in chicken, and bring to a simmer over medium-low heat; season with salt.
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