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Cook'n in Mexico |
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Grilled Chicken in Red Chili Sauce with Zucchini and Corn |
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Serves: 4 Print this Recipe(Pechugas de Pollo en Salsa de Chili Molida con Calabacitas y Elote) Category: Chicken with Chile or Nut Sauces Here's a recipe that uses ground ancho or pasilla chili powder (called chili molida), instead of whole dried chiles, to make the sauce for the chicken. This contemporary dish is brightened with bits of zucchini, corn, and red bell pepper. Maggi seasoning extract is a popular product in Mexico that's widely available in most supermarkets here. Worcestershire sauce is an acceptable substitute. 3 tablespoons vegetable oil 1/4 medium white onion, peeled and finely chopped 1 1/2 tablespoons pure ground ancho or pasilla chile powder 1 1/2 teaspoons masa harina, (flour for corn tortillas) 1 tablespoon tomato paste 1 teaspoon ground cumin 1/2 teaspoon dried oregano (Mexican variety preferred), crumbled 1/2 teaspoon brown sugar 1/2 teaspoon Maggi seasoning extract or Worcestershire sauce 1 cup canned beef broth 4 boneless skinless chicken breast halves 1/2 teaspoon salt 1 tablespoon unsalted butter 1 medium zucchini, cut into 1/4-inch dice 1 ear corn (large), kernels cut off 1/2 medium red bell pepper, cut into 1/4 inch dice 2 tablespoons chopped fresh cilantro 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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