This recipe will make a dinner for 4 with a side vegetable and soft tortillas. From start to table it shouldn’t be more that 45 to 60 minutes, including 35 minutes in the oven. And it is really delicious!
For the sauce:
1/4 cups rice or cider vinegar (optional)
1 cup ChileBoss™ New Mexico Mole Sauce
¼ cup molasses
¼ cup ketchup
5 ounces tomato juice
5 ounces of chicken broth
2 tablespoons chopped garlic
1 onion sliced crosswise
½ can of beans, rinsed
3 tbls. pure hot ground chile powder
Salt and pepper to taste
2 large boneless, skinless, chicken breasts
2 tablespoons chopped cilantro, for garnish
Pre-heat the oven to 425 degrees.
In a saucepan, over a medium heat add the chile powder.
Starting with the chicken stock, add it slowly to the pan, whisking constantly to incorporate the ground chile.
Then add all the other liquids and bring to a boil over medium-high heat, then reduce to medium-low and simmer, stirring constantly to blend the flavors, about 8-10 minutes.
Remove it from the heat and cool to room temperature. The sauce should not be thin. If it is too thin, cook it down.
Slice the chicken breast in half lengthwise, trying to keep the 2 halves as even as possible in thickness.
Sprinkle salt and pepper on all sides and set aside for 5 minutes while you oil a baking pan with 1 ½” sides.
Place the chicken in the pan and top with the onions rings, garlic and beans.
Cover the chicken with BBQ sauce and bake in the preheated oven for 35-40 minutes uncovered. If it gets dry, add stock. You don’t want a thin sauce.