3 oz. dried New Mexico chilies, stemmed and seeded
1 T. butter
1/2 t. salt
In a large pan, bring the stock, tomatoes, onions and garlic to the boil. Cook
for 15 minutes.
Remove the pan from the heat and add the chilies. Stir to cover the chilies in
the liquid. Cool.
Blend in a food processor or food processor until liquefied. Strain through a
fine mesh strainer.
Reheat mixture until very thick. Stir in butter and salt.
com/woodenspoon/">
Dry Rubbed Chicken Breast Sauté with Sweet Red Chili Sauce
over Buttered Penne Pasta
Dry Rub
1/4 C. salt
1 T. green jalapeño powder
1 T. mild chili powder
1 t. ground Mexican oregano
1/2 t. Tellicherry pepper
2 t. granulated onion
2 t. granulated garlic
Combine all ingredients and mix well. Store in a tightly covered jar.
Chicken Breast Sauté
4 chicken breasts, boneless and skinless
8 t. dry rub
2 T. unsalted butter
2-3 oz. dry sherry wine
1-2 jalapeño peppers, cut in julienne strips 1" long
1/4 C. chopped shallots
3 cloves garlic, minced fine
3/4 C. sweet red chili puree
1/4 C. chicken broth
1/4 C. heavy cream
Salt to taste
1 pound cooked, drained penne pasta
Garnish:
1/2 C. aged Monterey Jack cheese
fresh oregano sprigs
Rub each chicken breast with 2 teaspoons dry rub. Refrigerate until needed. In a
large sauté pan, melt the butter. When the butter is hot, sauté the chicken
breast until golden brown and done through. Remove from the pan. Add the
shallots, jalapeños and garlic to the pan and sauté briefly. Add the sherry wine
and chicken broth. Bring to a boil, and then add the sweet red chili puree.
Bring to a simmer, and stir well. Remove from the heat, and stir in the cream.
Adjust seasoning with salt if needed.
To serve toss the sauce with the hot penne pasta, but save a little sauce for
the chicken. Put the coated pasta on a dinner plate, place a coated chicken
breast in the center. Garnish with grated aged Monterey jack cheese and some
sprigs of fresh oregano.
Serves 4
This recipe is by Chef Jim Heywood. He teaches at the Culinary Institute of
America.
