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!
1/4 cups rice or cider vinegar (optional)
1 cup ChileBoss™ New Mexico Red Sauce
¼ cup ketchup
5 ounces tomato juice
5 ounces of chicken broth
2 tablespoons chopped garlic
1 onion sliced crosswise
1 small poblano pepper deseeded and chopped
1 Serrano chile deseeded and chopped
4 tablespoons of 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 it 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 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 taco 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.
When finished, you have all kinds of options. Slice the chicken into strips or chunks and spoon it with the beans and onion over a grain or rice. You can also make great tacos and top it with cheese.