Bailey Farms Chicken in Avocado Sauce
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.
Suggested Use:
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or add to chicken or fish marinades.
Ingredients:
Chicken:
4 medium chicken breasts
salt and pepper to taste
flour for dredging
1/4 cup butter
1 cup milk
Avocado sauce:
1 small onion, finely chopped
2 garlic cloves, finely chopped
1/4 tsp. cumin
1 tsp. New Mexican chile powder
1/2 cup chicken broth
2 medium avocados, peeled and pitted
2 tsp. Bailey Farms Red Habanero hot sauce
Instructions:
Cut the chicken breasts in half at an angle and use a meat mallet to gently pound the chicken pieces on each side. The chicken will be incredibly tender after being cooked. Dip the pieces in milk and season the them with some salt and pepper, then dredge the pieces in the flour, shake off any excess.
Heat half of the butter in a heavy skillet until it melts, then saute the chicken pieces on each side until they are well browned, and set them aside. Add the remaining butter to the pan and saute the onions and garlic until the onion becomes translucent. Sprinkle the onion-garlic mixture with the cumin and chile powder then add the chicken broth to the skillet.
Reduce the broth by half and puree the avocado with the hot sauce, then add it to the reduced broth. Place the chicken pieces into the skillet and gently bring to a simmer. Cook for about 5 or 6 minutes then transfer the chicken pieces to individual plates and pour some of the sauce over the chicken pieces. Serve immediately with warm tortillas, sour cream and chiles en escabeche (pickled chiles).
Yields 8 appetizer servings.