Chickenguajillo Recipes

GUAJILLO SAUCE

Steps:

• With a damp paper towel, wipe off any dust on the peppers.
• Remove the stems, seeds, and veins of the guajillo peppers
• Add 4 cups water and the cleaned peppers to a stock pot.
• Put the lid on, and bring to a boil.
• Turn heat off, leaving the peppers inside.
• Wait for 5 minutes, or until the chiles are pliable.
• Discard the water.
• Rinse the pot and set aside until ready to use.
• To a blender, add the rehydrated peppers, garlic, onion, cumin, and salt.
• Add 2 cups water to the blender.
• Blend until smooth.
• Heat olive oil in the stock pot.
• Add a strainer over the stock pot.
• Carefully strain the sauce into the pot, using the back of a spoon.
• Be very careful. It can splatter.
• Bring to a simmer.
• Cook the sauce for 8-10 minutes.
• Stir occasionally.
• Taste for salt.

CHICKEN GUAJILLO

Steps:

• Sauté onion and garlic in butter.
• Grind chiles and liberally coat chicken breasts.
• Add chicken and broth to onions and garlic.
• Cover and simmer 30 minutes or until chicken is tender.
• Serve with rice, pasta, or use your imagination.

CHICKEN WITH CHICKPEA AND TOMATO RAGU

Steps:

• Toss the chicken breasts with the salt, pepper and 1 tablespoon olive oil in a small bowl. Set aside.
• Heat a medium Dutch oven over medium heat. Add 2 tablespoons olive oil to the pan and heat an additional 30 seconds. Add the onion, garlic and fennel to the hot pan. Season with salt and stir with a wooden spoon to combine. Cook, stirring often, until the vegetables are beginning to soften and are fragrant, about 3 minutes. Add the oregano and garlic powder to the vegetables and stir to combine. Continue to cook until the vegetables are translucent and beginning to brown slightly, another 3 to 4 minutes. Add the tomatoes to the pan along with the vinegar. Bring the mixture to a simmer. Reduce the heat to maintain a gentle simmer. Using the back of a wooden spoon, crush the tomatoes into medium-sized pieces. Simmer for 10 minutes while you start the chicken.
• Meanwhile, heat a medium skillet over medium-high heat. Add the remaining tablespoon olive oil and heat an additional 30 seconds. Add the chicken to the hot skillet and cook, undisturbed, until deep golden brown, 3 to 4 minutes. Flip the chicken and cook until the chicken is evenly browned on both sides, an additional 3 to 4 minutes. Carefully ladle the tomato mixture over and around the chicken, then reduce the heat to maintain a gentle simmer and continue to cook for an additional 5 minutes. Stir in the chickpeas and butter and cook to heat through, 2 more minutes. Did you taste it? Season with additional salt, garlic powder or garlic salt if needed. Stir in the basil and serve topped with Parmesan, if desired.

GUAJILLO CHILE LIME SAUCE

Steps:

• Combine all ingredients. Refrigerate when not using.

GUACAMOLE CHICKEN MELT

Steps:

• Preheat oven broiler, and set the oven rack about 6 inches from the heat source.
• Heat the butter and olive oil in a skillet over medium heat, and pan-fry the chicken breasts for about 10 minutes per side until no longer pink on the inside and golden brown on the outside, sprinkling each side with Creole seasoning.
• Scoop the avocados into a bowl, and mash them with the lime juice, tomato, onion, garlic powder, salt, and pepper.
• Spoon about 1/3 cup of guacamole onto each chicken breast, top with a slice of pepper jack cheese, and broil for 2 to 4 minutes, until the cheese is melted and bubbling.

CREAMY GUAJILLO CHICKEN PASTA

Steps:

• Blend salsa and cream cheese in blender until smooth.
• Cook chicken in large nonstick skillet sprayed with cooking spray on medium heat 2 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm. Add peppers and corn to skillet; cook and stir 3 min. Stir in cream cheese mixture; top with chicken. Cover; cook on medium-low heat 20 min. or until chicken is done (165ºF). Meanwhile, cook spaghetti as directed on package.
• Drain spaghetti; place on large platter. Top with mozzarella, chicken and cream cheese sauce. Sprinkle with Parmesan and onions.

GUAJILLO CHILE SAUCE

Steps:

• Heat a heavy-bottomed skillet over medium heat. Add chiles and toast on all sides until softened and fragrant. Remove seeds and stems, place in a large bowl, and cover with 1 cup hot water. Soak until soft, about 20 minutes. Drain chiles and let cool. Place chiles in the jar of a blender with 1 cup water and blend until pureed. Season with salt.

GUAJILLO-ROASTED CHICKEN

Steps:

• Heat oven to 425ºF.
• Mix first 3 ingredients until blended. Pour half over chicken in bowl; turn to evenly coat both sides of each piece. Stir honey into remaining dressing mixture.
• Cover rimmed baking sheet with foil; spray with cooking spray. Place chicken, skin sides up, on prepared baking sheet.
• Bake 30 to 35 min. or until chicken is done (165ºF), brushing with remaining dressing mixture for the last 10 min. Cut into smaller pieces to serve.

GUMBO STYLE CHICKEN CREOLE

Steps:

• Heat oil in a large skillet over high heat. Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny. Reduce heat to low and stir in bell pepper and onion. Cook 10 to 15 minutes, or until tender, stirring occasionally.
• Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce. Stir together, cover and simmer for 20 minutes. Add chicken broth or water if mixture is too thick for your liking.

ANCHO-GUAJILLO CHILE SAUCE

Steps:

• Heat heavy large skillet over medium-high heat 2 minutes. Add all chile pieces; cook just until chiles blister, pressing with metal spatula and turning occasionally, about 30 seconds. Transfer chiles to bowl; add 5 cups very hot water. Soak chiles until very tender, pushing occasionally to submerge, about 30 minutes.
• Working in 3 batches, puree chiles with soaking liquid and all remaining ingredients in blender until smooth. Season sauce with more salt, if desired. (Can be made 1 day ahead. Cover and refrigerate.)

PORK BRAISED IN GUAJILLO CHILE SAUCE

Steps:

• Put the pork in a heavy Dutch oven large enough to fit pork comfortably.
• Pour in enough cold water to cover the meat by about 2 inches.
• Add 2 tablespoons salt, bay leaf and bring to a boil.
• Boil for one hour, skimming foam off surface as necessary.
• Cut the stems off the guajillo chiles. Tap out the seeds.
• Heat oil in a medium skillet over medium heat.
• Add half the chiles and toast them in the skillet, turning with tongs, until they crisp up a bit and change color, about 4 minutes.
• Lift out chiles and repeat with remaining chiles.
• Pour enough boiling water over the toasted chiles to cover them. Soak until completely softened, about 20 minutes. Drain well.
• Wipe out the skillet with paper towels, put the onion and tomatoes cut sides down in the skillet. Cook, turning the veggies as often as necessary, until tomatoes are blackened on all sides and the onions are blackened on both flat sides.
• After the pork cooks one hour, ladle off 2 cups of the cooking liquid and pour into blender. Add onions and puree until smooth. Add chiles and tomatoes and blend until smooth.
• Ladle off another 2 cups of the cooking liquid and set aside. Drain pork, discard remaining liquid, wipe out the pot.
• Set the pot over medium-low heat and add the oil or lard. Stir in the flour and cook, stirring, 3-4 minutes.
• Pour the chili sauce into the pot slowly, stir well.
• Return the pork to a simmer, cover the pot and cook until tender, about 1 hour. While it cooks, there should be enough sauce to moisten the pork. If not, add reserved pork cooking liquid as needed.
• Serve hot over white rice or with flour tortillas.