The chipotle chilies in this recipe impart a wonderfully rich and smoky flavor to the chicken breasts. This is an easy, delectable recipe that makes it an excellent choice for entertaining.
Ingredients
- 6 Whole
- Chipotle dried chilies (use more if you like it really spicy)
- 1 Cup Water
- Chicken stock (or canned chicken broth)
- 3 Small Onions, chopped
- 6 Chicken breast halves, boneless and skinless
- 3 Tblsp Vegetable oil or olive oil
- Salt and black pepper to taste
- Fresh cilantro for garnish
FRIJOLES DE OLLA:
- 2 Cans Refried beans (good brand)
- 1 Small bunch Fresh cilantro
- 2 Scallions, chopped
- 1 Tomato, diced
- 4 Tblsp Sour cream
- 2 Ounces Feta cheese (or Mexican Queso Fresco)
Procedure :
- Place the dried chilies in a bowl and cover with hot water.
- Let stand until very soft - about 30 minutes.
- Drain the soaking water and reserve in a measuring cup.
- Cut off the stem from each chili, then slit them lengthwise and scrape out the seeds with a small sharp knife.
- Preheat the oven to 350 degrees F.
- Chop the chilies into chunks and place in a blender.
- Add enough chicken stock to the soaking water to make 1 2/3 cups.
- Put liquid into the blender with the chilies and process on high until smooth.
- Peel the onions, cut in half and slice very thinly. Separate the slices.
- Remove the skin from the chicken breasts and trim off any stray pieces of fat or membrane.
- Heat the oil in a large frying pan, add the onions and cook over low to medium heat for about 5 minutes or until soft, but not brown, stir occasionally..
- Use a slotted spoon to transfer the onion slices to a lightly buttered casserole dish large enough to hold all the chicken breasts in a single layer.
- Sprinkle a little salt and ground black pepper over the onion slices - and arrange the chicken breasts on top of the onions.
- Sprinkle the chicken with a little salt and several grindings of black pepper.
- Pour the chipotle puree onto the chicken breasts, making sure that each piece is evenly coated.
- Place the casserole in the pre heated oven and bake for 45 minutes to an hour, or until the chicken is cooked through, but still moist and tender -
do not over cook.
- Garnish with fresh oregano and serve with steamed white rice, Frijoles de Olla, and a crisp green salad.
FRIJOLES DE OLLA:
- Dice the tomato and chop the onions and cilantro
- Heat the refried beans and mix in 1 tablespoon of finely chopped cilantro
- Spoon the beans into small serving bowls and top with a little feta cheese.
- Add a few tomatoes, onions and a dollop of sour cream
- Use a sprig of cilantro as garnish
Servings: 6
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