- The inspiration for this dish came from one of my favorite Mexican cookbooks, Dona Tomas by Thomas Schnetz and Dona SavitskyI love the addition of the pineapple in this sauce, as it amplifies the fruity characteristic of the guajillo chiles.
This sauce is spicy but not too fiery for most people. If you fear the heat, you can substitute milder ancho chiles, but the sauce will of course have a different flavor and color.
2-8 chicken breast supremes, with skin on
freshly ground sea salt
2 tablespoons vegetable oil
6 guajillo chiles
2 tablespoons extra virgin olive oil
1 cup chopped yellow onion
1/2 cup diced fresh pineapple (or canned)
4 cloves garlic, peeled and chopped or pressed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
2 cups chicken stock
1/2 cup fresh orange juice
1 tablespoon fresh lime juice
1 tablespoon honey
fine sea salt
freshly ground black pepper
2-8 tablespoons chopped, skinless peanuts (preferably cooked in oil), optional
1/4 tablespoons chopped cilantro, optional
Copyright 2011 Susan S. Bradley. All rights reserved.
Tags: guajillo chiles , Let It Snow , Mexican mole sauce , Recipes , sauteed chicken breast
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04 pm and is filed under Let It Snow , Meat & Poultry , Recipes , Sauces .
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Saturday, January 15, 2011 By Susan S. Bradley
9 Responses to "Breast of Chicken with Fiery, Fruity Guajillo Sauce"