Sautéed Chicken With Pasilla Chile Sauce Recipes

SPICED CHICKEN WITH CHOCOLATE PASILLA SAUCE

Steps:

• Preheat the oven to 375 degrees F.
• Rinse the chicken and pat dry. In a medium bowl, mix the chili powder, garlic powder, onion powder, oregano, cinnamon, salt and pepper. Stir to combine.
• Set a cooling or baking rack into a baking sheet. Place the chicken pieces on the rack and drizzle with 2 tablespoons olive oil. Rub the spice mixture all over. Rub some of the mixture in between the skin and the breast meat. Transfer to the oven and roast until a thermometer inserted into the thickest part of the breast registers 160 degrees F and the juices run clear when pierced with a fork, 50 minutes to 1 hour. Remove the chicken from the oven and cover with some aluminum foil. Let rest for 15 minutes.
• Meanwhile, preheat the remaining 2 tablespoons olive oil in a heavy medium saucepan over medium-high heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the tomato sauce and chicken broth and cook over medium-high heat until the flavors incorporate, about 8 minutes. Season with salt and pepper. Cool slightly. Transfer the mixture to a blender with the soaked pasilla chiles and puree until smooth. Return to the same saucepan and add the chopped chocolate, stirring over medium heat until fully melted, about 3 minutes. Season with salt and black pepper. Transfer the chicken to a serving platter. Top with the chocolate pasilla sauce. Sprinkle with toasted sesame seeds and serve.

CINNAMON ROASTED CHICKEN WITH PASILLA PAN SAUCE

Steps:

• Preheat oven to 350°F.
• Split chicken down back, open up, place bone side down and press firmly to flatten.
• Make two slits in skin near tail and tuck ends of legs through holes.
• Combine cinnamon, chili powder, salt and pepper.
• Brush chicken with 1 Tbsp olive oil and rub chicken with spice mixture.
• In an oven-proof skillet large enough to hold the chicken, evenly spread tortilla pieces, tomatoes, onion, garlic, mushrooms, pasilla chiles and pumpkin seeds.
• Drizzle 2 tablespoons olive oil over vegetables.
• Place chicken on top of vegetables and roast until chicken is done.
• Remove chicken from pan and brush with some of the pan juices.
• Keep warm.
• Add chicken stock to pan and stir up ingredients and browned bits from bottom of pan.
• Transfer to blender and puree until smooth.
• Return to pan, bring to boil, add brown sugar and reduce heat to low and simmer for 15- 30 minutes to thicken.
• Cut chicken into pieces, add back to sauce to warm.
• Serve.

SAUTéED CHICKEN WITH PASILLA CHILE SAUCE

Steps:

• Prepare the chile sauce. Then, heat the oil in a large nonstick skillet and cook the chicken about 4 minutes per side or until it is browned on the outside, firm to the touch, and no longer pink inside at the thickest part. Season with salt. Serve each chicken breast with a little of chile sauce spooned on top. Sprinkle each serving with the sesame seeds.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.