Spicy Chicken in Smoky Red Chile Sauce
Indulge in the rich flavors of our Spicy Chicken in Smoky Red Chile Sauce. This hearty dish features tender boneless chicken breasts simmered in a velvety, flavorful sauce made from dried red chilies, onions, and garlic. The addition of corn tortillas not only thickens the sauce beautifully but also adds a delightful corn flavor that pairs perfectly with the spiciness of the chiles. Finished with melty Monterey Jack cheese and fresh cilantro, this dish is perfect for gatherings or a comforting family meal. Serve it with rice or warm tortillas for an unforgettable dining experience.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Boneless skinless chicken breasts
4 (Trimmed and seasoned with salt)
Olive oil
2 tablespoons (For browning chicken)
Butter
2 tablespoons (For sautéing chiles and vegetables)
Dried red chilies (Guajillo or New Mexican Red)
2 (Seeds and stems removed, cut into pieces)
Garlic
2 cloves (Chopped)
Onion
1 small (Chopped)
Corn tortillas
2 (Torn into pieces)
Chicken stock
1 1/2 cups (For making the sauce)
Sea salt
1 teaspoon (For seasoning)
Shredded Monterey Jack cheese
1/2 cup (For topping)
Fresh cilantro sprigs
1/2 cup (For garnish)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large frying pan, heat the olive oil over medium-high heat. Season the chicken breasts with salt, then add them to the hot pan. Brown the chicken for about 4-5 minutes on each side until golden. Remove the chicken from the pan and place it in an oven-proof baking dish.
3
Open the dried red chilies, removing and discarding the seeds and stems. To enhance flavor, cut the chilies into small pieces.
4
In the same frying pan, reduce the heat to medium and add the butter. Once melted, add the chopped chilies and sauté for about 2-3 minutes until they become fragrant.
5
Next, add the chopped onions and garlic to the pan, cooking until the onions are translucent.
6
Tear the corn tortillas into small pieces and add them to the pan. Sauté the mixture until the tortillas are lightly browned, about 2 minutes.
7
Pour in the chicken stock and sprinkle in the sea salt. Stir well and let the mixture simmer for 10-15 minutes, or until the ingredients are soft and the flavors meld together.
8
Remove the pan from heat and allow the sauce to cool to room temperature before transferring it to a blender. Blend until smooth and velvety.
9
Pour the red chile sauce evenly over the browned chicken breasts in the baking dish.
10
Cover the dish with aluminum foil and bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
11
Remove the foil, sprinkle the shredded Monterey Jack cheese over the top of the chicken, and return to the oven to bake for an additional 5 minutes, or until the cheese is melted and bubbly.
12
Garnish with fresh cilantro sprigs before serving, and enjoy your flavorful creation!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Chicken in Smoky Red Chile Sauce?
It is a hearty dish featuring tender boneless chicken breasts simmered in a velvety sauce made from dried red chilies, onions, and garlic, finished with melted cheese.
What type of chicken is used in this recipe?
The recipe calls for four boneless skinless chicken breasts, trimmed and seasoned with salt.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
How long should the chicken be browned in the pan?
Brown the chicken for about 4-5 minutes on each side until golden.
Which dried red chilies are best for this sauce?
Guajillo or New Mexican Red chilies are recommended for this recipe.
How do I prepare the dried chilies?
Remove and discard the seeds and stems, then cut the chilies into small pieces.
What is the purpose of corn tortillas in the sauce?
The corn tortillas act as a thickening agent for the sauce and add a delightful corn flavor.
How long should the sauce simmer?
The sauce mixture should simmer for 10-15 minutes until the ingredients are soft.
Do I need to blend the sauce?
Yes, once cooled to room temperature, the mixture should be blended until smooth and velvety.
What internal temperature should the chicken reach?
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C).
How long does the chicken bake in the oven?
It bakes for 20-25 minutes covered with foil, then an additional 5 minutes to melt the cheese.
What kind of cheese is used for the topping?
The recipe uses 1/2 cup of shredded Monterey Jack cheese.
What is used for browning the chicken?
Two tablespoons of olive oil are used to brown the chicken breasts.
Why is butter used in the sauce?
Butter is used for sautéing the chiles, onions, and garlic to enhance the flavor.
How much chicken stock is required?
You will need 1 1/2 cups of chicken stock.
What is used as a garnish?
The dish is garnished with 1/2 cup of fresh cilantro sprigs.
How many garlic cloves are needed?
The recipe requires 2 chopped garlic cloves.
What size onion should I use?
One small onion, chopped, is sufficient for the sauce.
What sides are suggested for serving?
It is recommended to serve the dish with rice or warm tortillas.
Should the baking dish be covered during cooking?
Yes, cover the dish with aluminum foil for the first 20-25 minutes of baking.
How much salt is added to the sauce?
The recipe calls for 1 teaspoon of sea salt in the sauce mixture.
Can I use flour tortillas instead of corn?
The recipe specifically uses corn tortillas for their unique thickening properties and flavor profile.
What makes the sauce 'smoky'?
The smokiness comes from the sautéed dried red chilies.
Is this recipe considered spicy?
Yes, the use of dried red chilies creates a spicy flavor profile.
How do I prepare the tortillas for the sauce?
Tear them into small pieces and sauté them in the pan for about 2 minutes until lightly browned.
When do I add the cheese?
Add the cheese after the initial 20-25 minute baking period, then return it to the oven for 5 minutes.
Can I blend the sauce while it is hot?
It is safer to allow the sauce to cool to room temperature before transferring it to a blender.
What type of cuisine does this recipe belong to?
This recipe is categorized as Mexican cuisine.
Is this a good meal for a family?
Yes, it is described as a comforting family meal and perfect for gatherings.
What texture should the final sauce have?
The final sauce should be smooth and velvety after blending.