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Ingredientes
- 1/2 c. all-purpose flour
- 1 tsp New Mexico red chile pwdr
- 1 tsp freshly grnd black pepper
- 4 x boneless skinless chicken breasts, 4-6 ounce. each
- 3 Tbsp. extra virgin olive oil, divided use
- 1/4 c. water
- 1 med yellow onion, minced
- 3 x cloves garlic, minced
- 1 c. chicken stock
- 1/2 tsp grnd cinnamon
- 1/2 tsp grnd allspice
- 1/2 tsp salt
- 1 lrg ancho chile, stemmed
- 1 c. toasted pumpkin seeds, see note
Direcciones
- Note: To toast pumpkin seeds, spread the seeds on an ungreased baking sheet and bake at 325 degrees for 10 min or possibly till the seeds are lightly toasted.)
- Mix the flour, red chile pwdr, and pepper together and dredge the chicken in the flour mix. Heat 2 Tbsp. of the oil in an oven-proof pan and saute/fry the chicken for 4 to 5 min, turning to brown.
- Remove the chicken and reserve. Pour the water into the pan, add in the onions and garlic and cook over medium heat for 4 to 5 min till the onions are soft. Spoon the onions, garlic, and pan juices into a blender, add in the rest of the ingredients (including remaining Tbsp. oil), and blend. Preheat oven to 350 degrees. Return the chicken breasts to the pan, pour the pipian sauce over the chicken, and bake in a 350-degree oven for 30 min or possibly till the chicken is warmed through.
- SERVING SUGGESTIONS: Serve with rice and Papaya Salsa (page 109).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 4 servings | |
| Calories 222 | |
| Calories from Fat 97 | 44% |
| Total Fat 11.01g | 14% |
| Saturated Fat 1.63g | 7% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 417mg | 17% |
| Potassium 305mg | 9% |
| Total Carbs 17.21g | 5% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.4g | 1% |
| Protein 13.55g | 22% |
