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Chile New Mexico Chicken

Someday I will live in New Mexico! Lol!! I say this to my husband and to anyone that will listen, all of the time. The southwest, New Mexico, in particular holds a special place in my heart. From the time I was born, until I was 14, my parents traveled cross country, from California to Monterrey, Mexico twice a year to visit family. My most vivid memories are passing through Arizona and New Mexico. During the winter, soooo cold, and during the summer, HOT!! I remember stopping at the market or gas station and running, with no shoes on, across the super hot pavement or sidewalk. Well, I was a kid, I know better now, ha ha. And when I really think of it, I often wonder if it's New Mexico that I love so much, or the experiences of my family bonding during these trips, that I love so much. Either way, it holds a special place in my heart, and yes, someday I will live there.

Chicken breast marinated in a chile New Mexico sauce for 2 days... garnished with fresh lime and Mexican oregano from my family's ranch in Monterrey, Mexico... like Gold!

Ingredients:

3 large boneless chicken breast
6 dried chile New Mexico peppers
2 cloves garlic, chopped
Juice of 1 lemon
Granulated garlic
1 teaspoon cumin
Salt
Pepper
Mexican oregano
Olive oil

I just love the vibrant red colors that the chile New Mexico adds to the chicken, a few ingredients, but tons of flavor!

Directions:

1. Remove seeds and stems from dried peppers. Transfer to a glass bowl, cover with water and cook in microwave for 6 to 7 minutes. Remove from microwave, stir and let cool. Once slightly cooled, drain the liquid. Transfer to the blender, add chopped garlic, cumin, 1 teaspoon of salt and 1½ cups water. Blend until smooth, taste for salt. Set aside.

2. Butterfly the chicken breast, so you have 6 pieces and it's nice and thin. Season with salt, pepper, and granulated garlic on both sides. Transfer to a glass baking dish, cover with chile sauce and lemon juice. Turn chicken so it is evenly coated. Cover and marinate in refrigerator for 24 hours.

3. Remove chicken from refrigerator 30 minutes before cooking. Preheat a griddle pan or heavy skillet to medium heat for 5 to 7 minutes. Cook the chicken for 5 to 6 minutes per side. Remove from heat and let the chicken rest for a few minutes. Garnish with Mexican oregano. Serve as-is,with a salad, or slice thin for tacos. Yields 6 servings.

Note: If you are unable to find this chile, you could also use chile ancho or guajillo; you will have a slight different flavor and color, but still very tasty.

Other recipes by Sonia:

Mexican Red Rice
Buñuelos
Chile Relleno with Serrano Shrimp
Cheesy Chorizo Bread
Flank Steak Tacos
Frijoles Borrachos con Chorizo
Annatto-Citrus Marinated Chicken
Chile Garlic Shrimp Kabobs
Avocado Fries
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas

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Tags: Chicken, new mexico, oregano

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Comment by Sonia Mendez Garcia on September 13, 2012 at 7:27pm: Hola Carlos!!!! You will love the recipe!!! It's tasty! Thank you for your kind words.....loving the cooking time , enjoy, and let me know how you like it. Have fun!

Comment by Carlos Lanza Sr. on September 13, 2012 at 7:20pm: Thank you for sharing this amazing recipe Sonia, it looks delicious, I will be trying it in a few days.... I'm going to make it just like you did... great job...

Comment by Sonia Mendez Garcia on August 29, 2012 at 9:52am: Muchas gracias!! A great dish with simple and humble ingredients...:)

Comment by Hispanic Kitchen on August 29, 2012 at 9:43am: Looks spectacular!