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Grilled Chicken Breasts with Ancho Chile Sauce |
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Serves: 4
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(Pechugas de Pollo con Salsa de Chile Ancho)
Category: Chicken with Chile or Nut Sauces
Ancho chiles make a rich red sauce that ranges from mild to quite hot. The savory sauce served with smoky-tasting barbecued chicken breasts is a winning combination. If possible, grill the chicken over white-hot coals of mesquite charcoal for authentic flavor. Serve with Mexican-style beans and salad.
Ancho Chile Sauce for Enchiladas
4 boneless skinless chicken breast halves
1 clove garlic (small), mashed
1/2 teaspoon salt
2 teaspoons olive oil or vegetable oil
1/8 teaspoon freshly ground pepper, or to taste
1 tablespoon chopped fresh cilantro
1. Prepare the chile sauce and reserve. Then, make a hot fire in an outdoor grill or, alternatively, preheat an oven broiler or stovetop grill pan.
2. Lay the chicken breasts on a platter. In a small bowl, mash the garlic, salt, oil, and pepper together to make a paste. Rub the mixture all over the chicken.
3. When the outdoor grill fire, broiler, or grill pan is hot, grill the chicken, turning once or twice, about 4 to 5 minutes per side, or until well marked from the grill and no longer pink inside at the thickest part. To serve, reheat the sauce, spoon over the grilled chicken, and sprinkle with the chopped cilantro.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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