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“Chicken tenderloins smothered in a chile sauce made with roasted green chiles. From my food blog:”

Ingredients Nutrition


  1. In a large skillet, medium-high heat, heat the oil; place the chicken "skin side up" and evenly sprinkle with the oregano, black pepper and salt. Brown chicken for 3 minutes.
  2. Turn the tenderloins over, remove the skillet from the heat and add the white wine; this will keep the wine from accidentally catching on fire. Set back on heat and cook 3 minutes before removing from skillet.
  3. Two tenderloins per serving, a tablespoon of sauce over each plus a teaspoon of diced red tomatoes.
  4. **.
  5. Basic Green Chile Sauce.
  6. Ingredients:
  7. 1 small onion, diced.
  8. 1 Tbsp minced garlic.
  9. 2 Tbsp canola oil.
  10. 6 large green chile peppers; roasted, seeded, peeled and chopped.
  11. 1 tsp cumin.
  12. 2 cups water.
  13. salt.
  14. Preparation:
  15. In a large sauce pan, heat the oil on medium-high heat; saute' onion until softened; the garlic should be added when you see the onion just beginning to soften. Reduce heat to low, add the peppers, cumin and water; simmer for 30 minutes; stirring occasionally. Puree to desired consistency using a blender or immersion blender; add salt to taste.
  16. Makes 1 and 1/2 cups.

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