Chicken With Mild Red Chili Sauce Recipes

NEW MEXICO RED CHILE SAUCE

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.

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 WITH MILD RED CHILI SAUCE

Steps:

• Puree first 9 ingredients in blender until smooth. Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2-inch thickness. Place chicken in 13x9x2-inch glass baking dish. Pour marinade over and turn to coat. Cover and refrigerate overnight.
• Prepare barbecue (medium-high heat) or preheat broiler. Drain marinade into small saucepan. Boil 5 minutes. Season chicken with salt and pepper.
• Grill or broil chicken until cooked through, about 5 minutes per side. Brush some marinade over chicken. Transfer to platter. Garnish with oregano sprigs, if desired. Serve with remaining marinade.

MEXI-MILD RED CHILI SAUCE

Steps:

• Blend diced tomatoes to a near puree consistency.
• Combine water and cornstarch in a saucepan, whisk until combined.
• Add all ingredients, bring to a boil, then reduce to a simmer.
• Simmer 10 minutes.
• Remove from heat and allow to cool for 30 minutes.
• Store refrigerated or freeze for future use.

CHICKEN SIMMERED IN RED CHILE SAUCE

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.