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Chicken Simmered in Red Chile Sauce

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“Recipe adapted from Robert Del Grande”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350º.
  2. Heat olive oil in frying pan and brown chicken breasts on both sides.
  3. Remove from pan and place in oven proof baking dish.
  4. Open dried chiles, remove and discard seeds and stem.
  5. (Seeds are removed to prevent burning) Cut chiles into pieces.
  6. Melt butter in frying pan.
  7. Lightly sauté chiles in butter.
  8. Add chopped onions and garlic.
  9. Tear tortillas into pieces and add to pan.
  10. (The tortillas help to thicken sauce.) Sauté until ingredients are lightly browned.
  11. Add chicken stock and salt and simmer until ingredients are soft.
  12. Remove from heat and cool sauce to room temperature.
  13. Transfer cooled sauce to blender and blend until smooth.
  14. Pour sauce over chicken breasts.
  15. Bake at 350º for 20-25 minutes or until chicken is done.
  16. Remove from oven, top with shredded jack cheese and garnish with sprigs of cilantro.
  17. Bake a few additional minutes to melt cheese if necessary.

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