Chicken in red chile sauce
3
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
Creamy, tangy goat cheese is the perfect complement to the spicy chile sauce served with this cumin-seasoned chicken
Ingredients
Chicken broth
1 cup(s)
Dried pasilla peppers
2 item(s), seeded, and broken into small pieces
Olive oil
4 tsp
Uncooked onion
1 large, chopped
Bell pepper
1 item(s), medium, red variety, chopped
Garlic
3 clove(s), minced
Ground cumin
2 tsp
Canned chipotle peppers in adobo sauce
1 item(s)
Honey
2 tsp
Table salt
1½ tsp
Uncooked boneless skinless chicken breast
30 oz, 6 (5-ounce) breasts
Black pepper
¼ tsp
Soft goat cheese
3 oz
Cilantro
3 Tbsp, chopped fresh
Instructions
1
1 To make sauce, heat broth to boiling in small saucepan. Remove from heat; add pasillas. Cover and let stand 30 minutes.
2
2 Meanwhile, heat 2 teaspoons oil in large skillet over medium- high heat. Add onion and bell pepper and cook, stirring often, until vegetables are golden, 6–8 minutes. Add garlic and 1 teaspoon cumin; cook, stirring constantly, until fragrant, about 30 seconds. Transfer onion mixture to blender.
3
3 Transfer chiles and broth to blender. Add chipotle en adobo, honey, and 3/4 teaspoon salt and puree. Return sauce to saucepan and set aside.
4
4 Heat remaining 2 teaspoons oil in large skillet over medium- high heat. Sprinkle chicken with remaining 1 teaspoon cumin, remaining 3/4 teaspoon salt, and the black pepper. Add half of chicken and cook, turning once, until cooked through, about 8 minutes. Transfer to plate and keep warm. Repeat with remaining chicken.
5
5 Meanwhile, set sauce over medium heat and cook, stirring often, until heated through, about 3 minutes.
6
6 Divide chicken evenly among 6 plates; top evenly with half of sauce and sprinkle evenly with goat cheese and cilantro. Serve with remaining sauce.
7
Serving size: (1 chicken breast and 1/4 cup sauce)
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