[CH] a Chipotle Chicken recipe....
Jim Weller (arcticchef@theedge.ca)
Mon, 17 Jan 2005 19:53:30 -0700
... that looked good enough to forward. (Needs more heat though.)
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Title: Cherry Cha Cha Chipotle Chicken
Categories: Chicken, Chilies
Yield: 4 servings
4 Oregon grown boneless,
Skinless chicken breasts
Salt and pepper to taste
2 tb Unsalted butter
1/2 c Chopped shallots
1 tb Minced garlic
1 ts Ground cumin
2 Whole bay leaves
1/3 c Merlot
1 tb Finely minced canned
Chipotle chilies in adobo
Sauce
2 tb Balsamic vinegar
1/2 c Cherry preserves
1/2 c Chopped dried tart cherries
2 c Low sodium chicken broth
1 ts Olive oil
1 c Basmati rice
1/3 c Pine nuts, toasted
Season the chicken on both sides with the salt and pepper. Melt 1
tablespoon butter in a large skillet over medium-high heat. Add the
chicken and cook until golden brown on both sides, about 4 minutes per
side. Transfer to plate and heat remaining butter in the same skillet.
Add the shallots and saute until golden brown, about 3-4 minutes. Add
the garlic and cumin and saute 1 minute more. Add the bay leaves,
wine, chipotle chilies, vinegar, cherry preserves and dried cherries;
heat for 5 minutes. Remove the bay leaves and return cooked chicken to
the skillet to re-heat. Serve 1 chicken breast with sauce on a bed of
rice.
Rice: Bring chicken broth, oil and rice to a boil over medium heat in
a 2 quart saucepan. Lower heat and cover with a lid. Cook 20 minutes,
add toasted pine nuts and then fluff with fork before serving.
First place in the 2003 Oregon Fryer Commission recipe contest.
From: flynkat
MMMMM
Cheers
Jim, in Yellowknife, getting lighter, still cold
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