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Grilled Chicken With Red Chile Gravy (microwave)
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    Grilled Chicken With Red Chile Gravy (microwave)

  • 2 boneless skinless chicken breast halves -- washed & dried
  • 1 cup Red Lion Red Serrano & Black Bean Salsa
  • chopped cilantro
    Red Chile Puree:
  • 6 dried Anaheim chiles -- seeded & chopped
  • 3 cups boiling water
  • 2 chile de arbol -- stemmed & torn
  • 1 cup hot tap water
    Red Chile Gravy:
  • 1 1/2 tbsp olive oil
  • 1/4 cup yellow onion -- minced
  • 2 lg cloves garlic -- minced
  • 1/2 tsp ground cumin
  • 1/4 tsp dried Mexican oregano -- crumbled
  • 1/4 tsp dried marjoram -- crumbled
  • 1 tbsp unbleached all-purpose flour
  • 2 cups Red Chile Puree
  • 1 cup vegetable broth -- * see note
  • 3/4 tsp salt
  • 3/4 tsp cider vinegar
  • 1/2 tsp light brown sugar -- packed
  • For the red chile puree: In a medium heat-proof bowl, combine the boiling water with the pieces of chile. Cover and let stand, stirring occasionally, until cool.

    Drain, discarding the soaking water. In a food processor, combine the soaked chile pieces with the hot tap water and process, stopping to scrape down the sides of the work bowl once or twice, until smooth.

    Transfer the puree to a sieve set over a bowl. With a scraper, force the puree through the sieve into the bowl; discard the tough peels or seeds that remain. (The puree can be covered and refrigerated for up to 3 days or frozen up to 2 months). Makes about 2 cups.

    For Gravy (microwave version): In a medium size microwaveable container (or Corning Ware), place the oil, onions, garlic, cumin, oregano, and marjoram, and cook, on HIGH for 3 minutes. Stir well. Cook on HIGH for another 2 minutes until onions and garlic are soft. Add flour and mix well, stirring and mashing the flour mixture, for 2 minutes. Whisk in the chile puree, broth, salt, cider vinegar and brown sugar. Place in microwave and cook for 3 minutes. Stir well. Whisk if necessary, to remove any lumps. Cook on HIGH again for another 5 minutes. Stir well. Remove and let cool a bit.

    Puree with hand blender or in food processor until smooth puree. Sieve if you wish or if necessary.

    For chicken: Place chicken breast halves in large shallow pan. Cover with salsa and cilantro. Marinate for 1/2 hour to 1 hour. Remove some of the salsa and place on preheated George Foreman Grill for 5 minutes or until cooked through and no longer pink. Or use a grill pan and cook until no longer pink but still juicy.

    To serve: Place side dish on plate, cover with chicken. Top with gravy.

    This is half the recipe. If you wish to make the whole thing, double everything except the light brown sugar. That should be 3/4 tsp.

    * I used vegetable broth. The original recipe called for low salt chicken broth.

    This was so good. I'll be making it again. The gravy is amazingly good and pretty easy to do. It takes a bit of time but it is worth it. DH loved this. Wants me to make it again and again. Will do.

    From: El Paso Chile Company Chilies, by W. Park Kerr., William Morrow & Co, Inc
    Posted By: RisaG,radiorlg@yahoo.com. Via: Chile Head Mailing List
    Post Date: Tue, 5 Jun 2001

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