Grilled Chicken In Red Chili Sauce With Zucchini And Corn Recipes

MAIN CHALLENGE: RED CHILI CITRUS MUSHROOMS WITH GRILLED ZUCCHINI

Steps:

• Heat the oil in a large pot over medium-high heat. Add the onions and mushrooms and saute until golden brown. Season with salt, to taste.
• Meanwhile, in a medium-sized bowl, combine the orange juice, lime juice and chili powder. Add juices to the mushroom mixture along with the chicken stock. Simmer until liquid is reduced by two-thirds. Stir in the honey and keep warm over low heat.
• Heat a grill or grill pan to medium.
• Rub the zucchini slices with the cumin and season with salt. Grill the zucchini, marking both sides, but keeping the slices still firm. Remove to a cutting board. Chop the zucchini into 1-inch pieces and arrange on a large platter. Top with the mushroom mixture and sprinkle with cilantro and goat cheese.

GRILLED CHICKEN WITH RED CHILE AND ORANGE SAUCE

Steps:

• 1. Wipe the chiles with a damp paper towel. Cut the chiles open, and remove the stems and seeds. Heat a skillet over medium heat, and toast the chiles, turning, until they are aromatic. (Do not burn or chiles will be bitter.) Put the chiles in a bowl of hot water and soak to soften, about 20 minutes. 2. In a heavy medium saucepan, heat 2 tablespoons of the oil over medium heat. Add the onion, garlic, and oregano. Cook, stirring, until beginning to brown, 2 to 3 minutes. Stir in the broth and orange juice. Add the tomato paste, vinegar, sugar, and 1/2 teaspoon of the salt. Bring to a boil, then reduce the heat to low, and simmer, stirring frequently, 5 minutes. 3. Put the saucepan contents into a blender or food processor. Lift and drain the chiles from the soaking liquid, and add to the blender. Purée until smooth. (The sauce should be about as thick as ketchup.) Return the sauce to the saucepan, and bring to a boil, then reduce heat to low, and cook, stirring frequently, about 8 minutes, to blend the flavors. Remove the sauce from the heat, cover and reserve. (Sauce can be made ahead to this point. Refrigerate to store. Reheat before serving.) 4. Make a hot fire in an outdoor grill, or preheat a stovetop grill pan. Brush the chicken breasts with the remaining oil, and season with the remaining 1/2 teaspoon of salt. Cook the chicken about 4 to 5 minutes per side, or until lightly browned on the outside, firm to the touch, and no longer pink inside at the thickest part. To serve, reheat the sauce and spoon a pool of sauce on each serving plate and place a chicken breast on each plate, or. Cut each chicken breast crosswise into 1/2-inch strips and fan out over the sauce. Garnish with cilantro.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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.

GRILLED CHICKEN WITH CHILI CREAM SAUCE

Steps:

• Char chiles on grill, or over gas flame, or under broiler.
• Place in paper bag for 10 minutes, then peel, seed and chop.
• In a large heavy saucepan, combine chiles, cream, onion, cilantro and garlic over medium high heat.
• Boil until reduced to thick sauce, stirring ocasionally about 5 minutes.
• Season chicken with salt and pepper and grill or broil about 5 minutes per side or until juices run clear.
• While chicken is cooking, add tomato to cream sauce and season to taste.
• To serve pour sauce over chicken and garnish with lime wedges.

GRILLED CHICKEN IN RED CHILI SAUCE WITH ZUCCHINI AND CORN

Steps:

• 1. In a heavy medium saucepan, heat 2 tablespoons of the oil over medium heat. Add the onion, and cook, stirring frequently, until the onion begins to brown, 3 to 4 minutes. Add the ground chili, masa, tomato paste, cumin, oregano, brown sugar, Maggi, and beef broth. Stir to combine. Bring to a boil, then reduce the heat and simmer the sauce, partially covered, stirring frequently to prevent sticking, until thickened, 8 to 10 minutes. Reserve in the pan, off heat. (Sauce can be made ahead to this point. Cover and refrigerate up to 2 days.) 2. Prepare a hot fire in an outdoor grill, or heat an oven broiler or stovetop grill pan. Brush the chicken with the remaining tablespoon of oil, and season with 1/4 teaspoon of the salt. Grill the chicken turning frequently once or twice, about 4 to 5 minutes per side or until no longer pink inside at the thickest part and firm to the touch. 3. Meanwhile, in a medium skillet, heat the butter over medium heat. Add the zucchini, corn, red pepper, and remaining salt. Cook, tossing, until sizzling and heated through, about 2 minutes. Reheat the sauce. 4. To serve, put a chicken breast in the center of each of 4 plates. Spoon the chili sauce over the chicken, and let it pool onto the plate. Scatter the heated vegetables over the top. Sprinkle with cilantro.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.