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Categories:Viewed: 34 - Published at: 5 years ago
Ingredients
- 15 whole Dried New Mexico Chiles (California, Anaheims)
- 2 cloves Garlic
- 1 cup Chicken Stock
- 1 Tablespoon Ground Cumin
- 2 Tablespoons Honey
- 3 Tablespoons Rice Vinegar
- 1/2 teaspoons Salt
- 2 pounds Chicken Cutlets
- Salt And Pepper
- 1 Tablespoon Oil
- 1 Tablespoon Butter
- Cilantro Leaves Or Queso Fresco, For Garnish
Method
- Prepare a bowl of boiling hot water.
- Place the chiles in the water and allow them to soak for 10-15 minutesuntil soft to the touch.
- Remove the stems, seeds, and membranes, rinsing each pepper in the bowl.
- Then place in a food processor.
- Add the garlic cloves and half the chicken stock.
- Puree until smooth.
- Then add the cumin, honey, vinegar, salt and remaining stock.
- Puree again until smooth.
- Taste and salt again if needed.
- The sauce should have a very intense flavor, but not be overly spicy if the seeds and membranes are properly removed.
- Heat a large skillet to medium-high heat.
- Pat the chicken cutlets dry and salt the pepper on both sides.
- Add the oil and butter to the skillet.
- Once melted, place half the cutlets in the pan.
- Saute for 2-3 minutes per side.
- Repeat with the remaining cutlets.
- To serve, warm the red pepper sauce and pour over the chicken.
- Garnish with cilantro leaves or queso fresco.
