Mexican Chicken Breasts with Scotch Bonnet Sauce
- SERVINGS: 8
Yellow tomatoes add bright juiciness to the potently spicy Scotch bonnet sauce. Use boneless chicken breasts if you can't find boneless breasts with the wing joints attached.
- 3 dried pasilla chiles (see Note)
- 2 dried guajillo chiles (see Note)
- 1 cup boiling water
- 4 large garlic cloves, halved
- 1 medium onion, coarsely chopped
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- Eight 1/2-pound boneless chicken breast halves with wing drumettes attached
- Freshly ground pepper
SCOTCH BONNET SAUCE
- 1 yellow bell pepper
- 1 large yellow tomato
- 1 Scotch bonnet or habanero chile, seeded and coarsely chopped
- 1/4 cup vegetable or chicken stock or canned low-sodium chicken broth
- 2 tablespoons pure olive oil
- In a large bowl, cover the pasilla and guajillo chiles with the boiling water and let stand until softened, about 20 minutes. Stem and seed the chiles; coarsely chop them. Put the chiles in a blender with the garlic, onion, lime juice, olive oil and 1/2 teaspoon of salt and blend until smooth.
- In a large pan, pour the chile marinade over the chicken breasts. Turn to coat completely, and let marinate in the refrigerator for 2 to 4 hours.
- Light a grill or preheat the broiler. Grill or broil the yellow pepper and tomato, turning, until the skins are charred all over. Transfer to a bowl, cover with plastic wrap and let steam for 5 minutes. Discard the charred skins, stems and seeds and coarsely chop the pepper and tomato. Transfer to a blender and add the Scotch bonnet chile, vegetable stock and olive oil. Blend until smooth and season with salt.
- Remove the chicken from the marinade and season the breasts with salt and pepper. Grill or broil over a medium-hot fire for about 8 minutes per side, or until lightly charred and just cooked through. Transfer to plates and serve with the Scotch bonnet sauce.
Try a Merlot for the chicken. Try one from California or Washington State.
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