Best Serrano Chili Chicken Recipes

Serrano Chili Chicken image

Provided by skakavas

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup butter
4 garlic cloves (diced)
2 shallots (sliced)
4 serrano chili peppers, sliced (or more for spicier)
purple seedless grapes, sliced in half
1 cup chicken broth
1/4 cup Rose's lime juice
6 lime slices
4 chicken breasts, fillet
canola oil

Steps:

Instructions: Pound chicken breast (4) you may fillet chicken depending on desired thickness and coat each piece in flour mixture (flour,sea salt,pepper,and Parmesan cheese).
Fry in pan with hot canola or olive oil. Turn only once each side until crispy brown, set aside on plate with foil tent.
Melt butter in pan with oil and bits from frying. Add garlic and shallots and saute.
Stir in lime juice, chicken broth and stir until smooth. When sauce is slightly thickened, add serrano chilis and grapes. Dilute with more chicken broth/white wine to desired consistency.
Arrange chicken on a bed of linguine or mashed potatoes and pour sauce over top- garnish with lime wedges and Parmesan cheese if desired.

Nutrition Facts : Calories 374.4, Fat 25.3, SaturatedFat 11.2, Cholesterol 123.3, Sodium 366.2, Carbohydrate 3.3, Fiber 0.3, Sugar 0.5, Protein 32.1

WHITE BEAN HABANERO-SERRANO CHICKEN CHILI image

Yield 10 servings

Number Of Ingredients 13

1 lb dried navy beans
6 C chicken stock
4 T butter
1 T minced garlic
3/4 C diced onion
1 1/2 C chopped green serranos, seeds removed
1 T Habanero dust
1 LB boneless, skinless chicken breasts, shreaded
1 tsp ground black pepper
1 tsp white pepper
1 tsp red pepper flakes
1 C Monterrey Jack Cheese
1/2 bunch cilantro leaves, chopped

Steps:

Soak the beans overnight. When ready to use, rinse, removing any dark beans. Place beans and chicken stock in a large stockpot and bring to a boil over high heat. Meanwhile in a saucepan, heat the butter over medium heat. Add garlic, onion and serranos and saute for 5 min; when done, cover entire mixture with the habanero dust. Add the chicken, both peppers and red pepper flakes. lower the heat to a simmer, stirring occasionally, for approximately 1 1/2 hours. Once done cooking, slowly add the cheese and cilantro and gently stir. Serve.