Ancho Chicken Breasts

ancho chicken breasts

Ancho Chicken Breasts

Ancho Chicken Breasts

Ancho Chicken is a chicken recipe Rick has made for over 20 years soon after he started traveling to New Mexico and discovered Southwest and New Mexican Cooking, which remains one of his favorite cuisines. It is a simple recipe and one of our personal favorites.

The simple Ancho Chile marinade imparts a great Chile Pepper flavor without being too hot.  Ancho peppers are one of the main chiles used in Southwest and Mexican cooking since they combine well with other spices, allowing all the other flavors to shine through.  If you want a hotter chile flavor, add a teaspoon of New Mexico Hot Red Chile Powder or New Mexico Hot Green Chile Powder.  You can also use any of our other Chile Peppers in the recipe.  If you buy whole or crushed, just grind them in a mortar & pestle to a powder or fine flake.

Yield: 4 Servings

3-4 Tablespoons Ancho Chile Marinade
½ Cup Olive Oil
4 Skinless, Boneless Chicken breasts

Combine all ingredients, except chicken, in a small bowl. Place the chicken breasts in a glass dish or marinating container and cover with the marinade. Cover and refrigerate for 2 to 4 hours to allow the flavors to develop and penetrate the chicken.

Cook the breasts over a medium-hot grill for about 4 to 5 minutes on each side until done. Marinated chicken breasts cook in less time, but you still should check the internal temperature to make sure it’s 165 F. Watch close so they don’t burn.

You can also bake them at 425 F for 30 minutes, or until the internal temperature is 165 F.

Serve with a traditional side of rice and pinto or black beans, and you have a fiesta ready for your guests.

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