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“I got this recipe from Jane Milton's Mexican cook book,chipotle is the dried jalapeno pepper,it's very important to use chipotle chiles in this recipe as they impart a wonderfully rich and smoky flavor to the chicken breasts,the puree can be made ahead of time.”
READY IN:
1hr 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. put the dried chiles in a bowl and pour in hot water to cover,let stand for 30 min until very soft.drain,reserve the soaking water.cut off the stem and scrape out the seeds.
  2. add some chicken broth to the chile soaking water to make 1 2/3 cup,blend the chiles and water mixture in a blender until smooth.
  3. heat the oil in a pan and cook the onion over low or medium heat for 5 min or until they become soft but not colored,stir occasionally.
  4. use a slotted spoon to transfer the onion into a casserole,sprinkle with salt and pepper.
  5. arrange the chicken breasts on top of the onion,sprinkle with a little salt and pepper.
  6. pour the chipotle puree onto the chicken breasts,evenly coat them.bake it at 350F in the oven for 45min - 1hr or until the chicken is cooked through but still moist and tender,garnish with fresh oregano.
  7. serve with boiled white rice and frijoles de olla.

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