Best Sautéed Chicken With Pasilla Chile Sauce Recipes

Sautéed Chicken with Pasilla Chile Sauce image

Number Of Ingredients 5

Pasilla Chile Sauce
2 teaspoons olive oil
4 boneless skinless chicken breast halves
1/4 teaspoon salt, or to taste
2 teaspoons sesame seeds, toasted

Steps:

Prepare the chile sauce. Then, heat the oil in a large nonstick skillet and cook the chicken about 4 minutes per side or until it is browned on the outside, firm to the touch, and no longer pink inside at the thickest part. Season with salt. Serve each chicken breast with a little of chile sauce spooned on top. Sprinkle each serving with the sesame seeds.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Cinnamon Roasted Chicken with Pasilla Pan Sauce image

Provided by Sgt. Pepper

Categories Chicken

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 15

1 chicken (about 3 pounds)
1 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1 corn tortilla, cut in quarters
2 plum tomatoes, quartered lengthwise
1/4 white onion, chopped
4 cloves garlic
2 ounces wild mushrooms, stemmed and chopped
3 pasilla chiles, stemmed and seeded
1/4 cup pumpkin seeds
3 tablespoons olive oil
2 cups chicken stock
2 teaspoons brown sugar

Steps:

Preheat oven to 350°F.
Split chicken down back, open up, place bone side down and press firmly to flatten.
Make two slits in skin near tail and tuck ends of legs through holes.
Combine cinnamon, chili powder, salt and pepper.
Brush chicken with 1 Tbsp olive oil and rub chicken with spice mixture.
In an oven-proof skillet large enough to hold the chicken, evenly spread tortilla pieces, tomatoes, onion, garlic, mushrooms, pasilla chiles and pumpkin seeds.
Drizzle 2 tablespoons olive oil over vegetables.
Place chicken on top of vegetables and roast until chicken is done.
Remove chicken from pan and brush with some of the pan juices.
Keep warm.
Add chicken stock to pan and stir up ingredients and browned bits from bottom of pan.
Transfer to blender and puree until smooth.
Return to pan, bring to boil, add brown sugar and reduce heat to low and simmer for 15- 30 minutes to thicken.
Cut chicken into pieces, add back to sauce to warm.
Serve.

Spiced Chicken with Chocolate Pasilla Sauce image

Provided by Marcela Valladolid

Categories main-dish

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 16

One 5-pound whole chicken, cut into 8 pieces
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried, crumbled Mexican oregano
1/4 teaspoon ground cinnamon
1/2 teaspoon salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/4 cup olive oil
2 1/2 cups chopped white onion (from 1 large or 2 small onions)
2 cloves garlic, roughly chopped
One 8-ounce can tomato sauce
1 1/2 cups chicken broth (homemade or store-bought low sodium)
5 pasilla chiles, soaked in warm water for 15 minutes and drained
One 3.2-ounce disk Mexican chocolate, roughly chopped
Toasted sesame seeds, for garnish

Steps:

Preheat the oven to 375 degrees F.
Rinse the chicken and pat dry. In a medium bowl, mix the chili powder, garlic powder, onion powder, oregano, cinnamon, salt and pepper. Stir to combine.
Set a cooling or baking rack into a baking sheet. Place the chicken pieces on the rack and drizzle with 2 tablespoons olive oil. Rub the spice mixture all over. Rub some of the mixture in between the skin and the breast meat. Transfer to the oven and roast until a thermometer inserted into the thickest part of the breast registers 160 degrees F and the juices run clear when pierced with a fork, 50 minutes to 1 hour. Remove the chicken from the oven and cover with some aluminum foil. Let rest for 15 minutes.
Meanwhile, preheat the remaining 2 tablespoons olive oil in a heavy medium saucepan over medium-high heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the tomato sauce and chicken broth and cook over medium-high heat until the flavors incorporate, about 8 minutes. Season with salt and pepper. Cool slightly. Transfer the mixture to a blender with the soaked pasilla chiles and puree until smooth. Return to the same saucepan and add the chopped chocolate, stirring over medium heat until fully melted, about 3 minutes. Season with salt and black pepper. Transfer the chicken to a serving platter. Top with the chocolate pasilla sauce. Sprinkle with toasted sesame seeds and serve.