Ingredients for Chicken Simmered In Red Chile Sauce
- Boneless Skinless Chicken Breasts
- 1 tablespoon olive oil
- 2 tablespoons butter
- Dried Red Chilies
- 2 cloves garlic, minced
- Onion
- Corn Tortillas
- 2 cups chicken stock
- Sea Salt
- Monterey Jack Cheese
- Fresh Cilantro Stem
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How to Make Chicken Simmered In Red Chile Sauce
- Preheat oven to 350°F (175°C).
- Heat 1 tablespoon olive oil in a large frying pan over medium-high heat. Brown 2 lbs boneless, skinless chicken breasts on both sides, about 2-3 minutes per side.
- Remove chicken from pan and place in an oven-safe baking dish.
- In a small bowl, open 1 ounce dried chiles (such as ancho or guajillo). Remove and discard seeds and stems.
- Cut chiles into 1/2-inch pieces.
- Melt 2 tablespoons butter in the same frying pan over medium heat.
- Add the chili pieces and sauté for 2 minutes, stirring frequently.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced. Sauté for 3-5 minutes, until softened.
- Tear 4 corn tortillas into 1-inch pieces and add to the pan.
- Sauté for another 3-5 minutes, until the tortillas are lightly browned and the mixture is fragrant.
- Pour in 2 cups chicken stock and 1 teaspoon salt. Bring to a simmer and cook for 10-15 minutes, or until the tortillas are very soft and the sauce has thickened slightly.
- Remove from heat and let the sauce cool to room temperature.
- Carefully transfer the cooled sauce to a blender and blend until completely smooth.
- Pour the blended sauce evenly over the chicken breasts in the baking dish.
- Bake at 350°F (175°C) for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Remove from oven, top with 1 cup shredded Monterey Jack cheese, and garnish with fresh cilantro sprigs.
- Bake for a few additional minutes, if necessary, to melt the cheese completely.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
14g
Fat
40g
Carbs
4g
