Prep 30 mins
Cook 25 mins
Recipe adapted from Robert Del Grande
- 4 boneless skinless chicken breasts
- 29.58 ml olive oil
- 29.58 ml butter
- 2 dried red chilies (such as Guajillo or New Mexican Red)
- 2 clove garlic, chopped
- 1 small onion, chopped
- 2 corn tortillas
- 354.88 ml chicken stock
- 4.92 ml sea salt
- 118.29 ml shredded monterey jack cheese
- 118.29 ml fresh cilantro stem
- Preheat oven to 350º.
- Heat olive oil in frying pan and brown chicken breasts on both sides.
- Remove from pan and place in oven proof baking dish.
- Open dried chiles, remove and discard seeds and stem.
- (Seeds are removed to prevent burning) Cut chiles into pieces.
- Melt butter in frying pan.
- Lightly sauté chiles in butter.
- Add chopped onions and garlic.
- Tear tortillas into pieces and add to pan.
- (The tortillas help to thicken sauce.) Sauté until ingredients are lightly browned.
- Add chicken stock and salt and simmer until ingredients are soft.
- Remove from heat and cool sauce to room temperature.
- Transfer cooled sauce to blender and blend until smooth.
- Pour sauce over chicken breasts.
- Bake at 350º for 20-25 minutes or until chicken is done.
- Remove from oven, top with shredded jack cheese and garnish with sprigs of cilantro.
- Bake a few additional minutes to melt cheese if necessary.
The chile sauce in this dish is very smooth and has a great Southwest flavor that complements the chicken very well. During preparation, when sauteeing the chiles and waiting for them to soften the Guajillos are notorious for being tough and may not soften up the way you expect. However, the skins do puree in the blender well, even if still on the slightly hard side. I had waited to get them soft and my liquid was evaporating so I added more stock, but I could see the coloration of the chiles in the dish so that is a good indicator. All that aside, the chicken is excellent, and the extras also make good sandwiches on a kaiser roll if you have any left. Thanks for a great recipe, I'm sure to try this one again.
Good flavor. I simmered the sauce for about 1/2 hour and then let it cool before putting it in the blender. The color of my sauce was an orange, like the color of the review stars above. The pics that some posted seems to have more of a red color sauce. I used 2 New Mexico chiles. Maybe next time I'll use 3 chiles. Tasted good though.
Very yummy dish. I did prepare the sauce in advance and put it in the frig till ready to use. I took it out and zapped it in the microwave for about 2 minutes to turn it into more of a soft liquid. The corn tortillas do dominate the taste of this dish. Although I was hoping for more heat, I do plan to add some red pepper flakes next time. Very enjoyable. Thanks for posting. Made for PAC Fall 2008 :)