Marinated Chicken Breast with Serranos

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

Heat Scale
Submit Recipe

Ingredients:

2 boneless skinless chicken breasts

Marinade:

1 cup orange juice
2 cups chablis wine
1/2 large white onion diced
1 tsp. minced garlic
6 serrano chiles, finely diced
a pinch of oregano
double pinches of sweet basil, tarragon and rosemary

Instructions:

Mix the marinade ingredients together and pour over the chicken in a ziplock bag or non-reactive container. Marinate the chicken for 24 hours in the refrigerator.

Saute the drained chicken in a hot skillet until it has browned on both sides and is cooked through. Turn the heat down and cover for the last couple of minutes to create a steam cooking effect.

For the chile head garnish, throw another half dozen serranos and an equal amount of green onions into the skillet when you cover for the last 2 minutes. Spread liberally over the chicken breasts.