[CH] Last Nights Dinner - Grilled Chicken w/Red Chile Gravy
RisaG (radiorlg@home.com)
Tue, 5 Jun 2001 21:14:23 -0400
x/p DePepperMan
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.
* Exported from MasterCook *
Grilled Chicken with Red Chile Gravy (Microwave)
Recipe By : RisaG
Serving Size : 2 Preparation Time :0:00
Categories : Chiles Grilling
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Cilantro Coleslaw, Corn on the Cob
NOTES : Risa's notes:
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.
Original recipe for Red Chile Puree and Red Chile Gravy from The El Paso
Chile COmpany Chilies, by W. Park Kerr., William Morrow & Co, Inc, NYC;
ISBN: 0-688-13251-0, 1996.
RisaG
Mary Kay Independent Beauty Consultant
mailto: radiorlg@home.com
Risa's Food Service
http://www.geocities.com/radiorlg