Baked Chicken With Serrano Chile Cream Sauce Recipes

SERRANO CHILI CHICKEN

Steps:

• Instructions: Pound chicken breast (4) you may fillet chicken depending on desired thickness and coat each piece in flour mixture (flour,sea salt,pepper,and Parmesan cheese).
• Fry in pan with hot canola or olive oil. Turn only once each side until crispy brown, set aside on plate with foil tent.
• Melt butter in pan with oil and bits from frying. Add garlic and shallots and saute.
• Stir in lime juice, chicken broth and stir until smooth. When sauce is slightly thickened, add serrano chilis and grapes. Dilute with more chicken broth/white wine to desired consistency.
• Arrange chicken on a bed of linguine or mashed potatoes and pour sauce over top- garnish with lime wedges and Parmesan cheese if desired.

BAKED CHICKEN THIGHS IN HATCH CHILE CREAM SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season chicken thighs with salt and pepper.
• Heat oil in a cast iron skillet over medium heat. Cook chicken in the hot oil without moving to blacken skin, about 4 minutes. Turn chicken and cook about 2 more minutes. Transfer chicken to a plate.
• Add butter to the skillet. Cook chile peppers and onion in the melted butter until crisp-tender, 5 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in cream until combined. Season with taco seasoning, salt, and pepper.
• Place chicken on top of onions and chiles and cover with foil.
• Place in the preheated oven and cook until chicken is no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

CREAMY CILANTRO CHICKEN WITH A KICK

Steps:

• In a blender or large food processor, combine the garlic, serrano peppers, ginger, cilantro, lime zest, soy sauce, sugar and coconut milk. Process until smooth.
• Place the chicken into a large resealable bag, and pour the liquid from the blender in with it. Seal, and refrigerate for about 1 hour, turning once after 30 minutes.
• Preheat the oven's broiler. Place the chicken onto a broiling pan, and pour the marinade into a saucepan.
• Broil the chicken for about 10 minutes on each side, until browned and the juices run clear. While the chicken is cooking, bring the marinade to a boil. Simmer over medium heat for about 5 minutes, then remove from the heat.
• Place chicken onto a serving plate, and pour the sauce over it to serve.

SERRANO CHILE-RUBBED ROAST CHICKEN

Steps:

• Marinate the chicken: Put the chicken in a large zip-top bag with the beer and vinegar. Seal and refrigerate at least 6 hours or overnight.
• Make the spice rub: Pulse the garlic, oregano, olive oil, serrano chile, cumin seeds, paprika, 2 teaspoons salt and 1 teaspoon pepper in a mini food processor to make a paste. (If you don't have a mini food processor, finely chop the garlic, oregano and chile, then whisk in the spices and olive oil.)
• Remove the chicken from the marinade and pat dry with paper towels. Rub all over and under the skin with the spice rub, put on a rack set on a rimmed baking sheet and let sit at room temperature 30 minutes. Preheat the oven to 350 degrees F.
• Brush the chicken lightly with olive oil and roast until slightly golden, 30 minutes. Increase the oven temperature to 450 degrees F and continue roasting until the chicken skin is golden brown and crisp and a thermometer inserted into the thickest part of the breast registers 165 degrees F, about 25 more minutes. Remove the chicken from the oven, brush the skin with the pan drippings and let rest 10 minutes. Transfer to a platter and season with salt.

BAKED CHICKEN WITH SERRANO CHILE CREAM SAUCE

Steps:

• 1. Prepare the serrano cream sauce. Cover and set aside, or if made ahead store covered in the refrigerator for up to 2 days. Reheat before serving. Prepare the carrots and jicama. 2. Preheat the oven to 400°. Trim excess fat or flabby skin from the chicken breasts. Season with salt and brush all over with oil. Place on a foil-lined baking sheet, skin side up, and bake until the skin is golden brown, about 15 minutes. 3. While the chicken cooks, reheat the sauce and the vegetables, if necessary. To serve, place 1 chicken breast on each of 4 serving plates. Arrange the carrots and jicama on each plate. Spoon some of the sauce over each chicken breast and sprinkle with parsley. Pass the remaining sauce at the table.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.