Sticky Chile Chicken

This is a rich and flavorful sauce that is not too spicy. Recipe was found in Sunset magazine and calls for skin-on chicken breasts. I'm sure it adds more flavor, but I opted for skinless instead. For more depth, try cooking the chicken in the oven (or on the grill) on cedar planks. Be sure to soak the planks in hot water for at least 30 minutes prior to cooking to avoid burning.

• Ready In: 1 hr
• Serves: 4
• Yields: 4 chicken breasts

Ingredients

• 1  tablespoon  vegetable oil
• 4  skinless chicken breast halves
• 2  dried ancho chiles (seeds and stems removed)
• 2  dried chipotle chiles (seeds and stems removed)
• 1⁄2 cup soy sauce
• 1⁄2 cup white wine vinegar
• 2⁄3 cup granulated sugar
• 1⁄4 cup  chopped fresh cilantro

Directions

1. Preheat oven to 200 degrees (or set to "keep warm").
2. Heat oil in a large frying pan over medium-high heat; add chicken breast in a single layer and cook until browned on that side, about 5 minutes. Remove with a slotted spoon and set aside. Discard oil from pan, leaving any browned bits on the bottom.
3. Add chiles, soy sauce, vinegar, sugar, and 1 1/2 cups water to pan. Bring to boil over high heat, then reduce heat and simmer until slightly thickened, about 5 minutes.
4. Return chicken to pan, unbrowned side down. Cover and simmer until no longer pink in the center, about 15 minutes. Transfer to a serving dish, cover with foil, and keep warm in a 200 degree oven. Meanwhile, simmer the sauce until it is reduced and coats the back of a spoon, about 25 mintues longer.
5. Remove chiles and discard. Spoon sauce over chicken and garnish with cilantro.