Chicken in red chile sauce

Total Time
1 hr 10 min
20 min
20 min
Creamy, tangy goat cheese is the perfect complement to the spicy chile sauce served with this cumin-seasoned chicken


Canned chicken broth

1 cup(s)

Dried pasilla peppers

2 item(s), seeded, and broken into small pieces

Olive oil

4 tsp

Uncooked onion(s)

1 large, chopped

Uncooked bell pepper(s)

1 item(s), medium, red variety, chopped


3 medium clove(s), minced

Ground cumin

2 tsp

Canned chipotle peppers in adobo sauce

1 item(s)


2 tsp

Table salt

1½ tsp

Uncooked boneless skinless chicken breast

30 oz, 6 (5-ounce) breasts

Black pepper

¼ tsp

Soft-type goat cheese

3 oz


3 Tbsp, chopped fresh


  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)