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Grilled Chicken with Red Chile and Orange Sauce |
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Serves: 6 Print this Recipe(Pechugas de Pollo con Salsa Roja y Naranja) Category: Chicken with Chile or Nut Sauces Dark red ancho chiles have a rich dried fruit flavor that pairs well with the sweet-tart flavor of orange juice. Grill the chicken on a stovetop grill pan or over hot coals on an outdoor grill. Either way, it's quick and easy, because the sauce can be prepared ahead, leaving only the chicken to cook at the last minute. 4 ancho chiles 2 tablespoons vegetable oil, plus extra to brush on the chicken 1/4 medium white onion, chopped 2 cloves garlic (medium), thinly sliced 1 teaspoon dried oregano (Mexican variety preferred), crumbled 1 cup canned chicken broth 3 tablespoons undiluted frozen orange juice concentrate, thawed 2 tablespoons tomato paste 1 tablespoon unseasoned rice vinegar 1 tablespoon dark brown sugar 1 teaspoon salt 6 boneless skinless chicken breast halves Sprig of cilantro 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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