Grilled Chicken With Red Chile And Orange Sauce Food

GRILLED CHICKEN WITH RED CHILE AND ORANGE SAUCE

Steps:

• 1. Wipe the chiles with a damp paper towel. Cut the chiles open, and remove the stems and seeds. Heat a skillet over medium heat, and toast the chiles, turning, until they are aromatic. (Do not burn or chiles will be bitter.) Put the chiles in a bowl of hot water and soak to soften, about 20 minutes. 2. In a heavy medium saucepan, heat 2 tablespoons of the oil over medium heat. Add the onion, garlic, and oregano. Cook, stirring, until beginning to brown, 2 to 3 minutes. Stir in the broth and orange juice. Add the tomato paste, vinegar, sugar, and 1/2 teaspoon of the salt. Bring to a boil, then reduce the heat to low, and simmer, stirring frequently, 5 minutes. 3. Put the saucepan contents into a blender or food processor. Lift and drain the chiles from the soaking liquid, and add to the blender. Purée until smooth. (The sauce should be about as thick as ketchup.) Return the sauce to the saucepan, and bring to a boil, then reduce heat to low, and cook, stirring frequently, about 8 minutes, to blend the flavors. Remove the sauce from the heat, cover and reserve. (Sauce can be made ahead to this point. Refrigerate to store. Reheat before serving.) 4. Make a hot fire in an outdoor grill, or preheat a stovetop grill pan. Brush the chicken breasts with the remaining oil, and season with the remaining 1/2 teaspoon of salt. Cook the chicken about 4 to 5 minutes per side, or until lightly browned on the outside, firm to the touch, and no longer pink inside at the thickest part. To serve, reheat the sauce and spoon a pool of sauce on each serving plate and place a chicken breast on each plate, or. Cut each chicken breast crosswise into 1/2-inch strips and fan out over the sauce. Garnish with cilantro.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHICKEN SIMMERED IN RED CHILE SAUCE

Steps:

• 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.