Receta Red Chile Chicken
Red Chile Chicken
I probably didn’t mention that my refrigerator is on the blink. Or rather, on the way out the door. I bought in 1999. It served its purpose and it’s time to bring in a newer model. Once that can store my food and keep it all the right temperature. Currently anything in the back part of the fridge “freezes” and the ice maker doesn’t work anymore.
How can I store all the great sauces that I make when my fridge won’t cooperate with me. the good news is my new one will b e delivered tomorrow.
One of the things I love about having food obsessions is I get to share them with all of you. And even better is creating a recipe that is a bit healthier than the original and loving it even more.
As my saga of my recent Mexican cuisine obsession continues, I am sharing a Red Chile Chicken Recipe also known as Pollo con Chile Rojo.
Red Chile Chicken
Inspired by BHG
You can serve this over steamed white or brown rice, or you can serve with tortillas.
Author: Marlene Baird
Serves: 6
Ingredients
- 16 ounces boneless skinless chicken breasts, cut in half
- ½ tablespoon canola oil
- ½ cup onion, chopped
- 3 cloves garlic, minced
- 1 Tablespoon chipotle chili powder
- ½ Tablespoon paprika
- ½ Tablespoon ground coriander
- 1 15-ounce can tomato sauce
- 1 cup low sodium chicken broth
- ½ teaspoon Mexican oregano
- salt and pepper to taste
Directions
Preheat oven to 350
In a large oven proof skillet with a lid, heat oil over medium-high heat.
Add the onion and garlic cook and stir for 2 minutes.
stir in the chili powder, paprika and coriander; cook and stir for about 1 minute. You may need to lower the heat a bit to prevent the spices from burning.
Add the tomato sauce, broth and oregano and bring to a boil.
Sprinkle the chicken with salt and pepper. Add the chicken into the tomato mixture and transfer the skillet to the oven.
Baked covered about 30 minutes, turning the chicken pieces about halfway through the baking time.
Remove the chicken from the tomato mixture and set aside to cool.
Place the skillet with the tomato sauce back on the stove and simmer the sauce uncovered about 8 to 10 minutes.
Return chicken to the tomato mixture stirring to coat.
PP Value
4 PP per serving 5 PP per one cup of rice
3.2.1753
Trust me on this. There is a world of difference from home-made and store-bought. So even though I am now a lover of Salsa Verde, this red sauce is so thick, it just clings to the chicken.
The addition of the avocado pairs well with the extreme spiciness of the sauce.
Some like it hot and if you are one of them, this is the sauce for you.
Thanks for stopping by and have a great day.
Marlene