Baked Chicken With Serrano Chile Cream Sauce Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season chicken thighs with salt and pepper.
• Heat oil in a cast iron skillet over medium heat. Cook chicken in the hot oil without moving to blacken skin, about 4 minutes. Turn chicken and cook about 2 more minutes. Transfer chicken to a plate.
• Add butter to the skillet. Cook chile peppers and onion in the melted butter until crisp-tender, 5 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in cream until combined. Season with taco seasoning, salt, and pepper.
• Place chicken on top of onions and chiles and cover with foil.
• Place in the preheated oven and cook until chicken is no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Marinate the chicken: Put the chicken in a large zip-top bag with the beer and vinegar. Seal and refrigerate at least 6 hours or overnight.
• Make the spice rub: Pulse the garlic, oregano, olive oil, serrano chile, cumin seeds, paprika, 2 teaspoons salt and 1 teaspoon pepper in a mini food processor to make a paste. (If you don't have a mini food processor, finely chop the garlic, oregano and chile, then whisk in the spices and olive oil.)
• Remove the chicken from the marinade and pat dry with paper towels. Rub all over and under the skin with the spice rub, put on a rack set on a rimmed baking sheet and let sit at room temperature 30 minutes. Preheat the oven to 350 degrees F.
• Brush the chicken lightly with olive oil and roast until slightly golden, 30 minutes. Increase the oven temperature to 450 degrees F and continue roasting until the chicken skin is golden brown and crisp and a thermometer inserted into the thickest part of the breast registers 165 degrees F, about 25 more minutes. Remove the chicken from the oven, brush the skin with the pan drippings and let rest 10 minutes. Transfer to a platter and season with salt.

Steps:

• Place cilantro, serrano peppers, garlic, mayonnaise, and cream into a blender; season with salt and pepper. Puree until smooth, about 15 seconds.

Steps:

• Brown chicken breast.
• Place breasts in oven dish.
• Mix together the onion, garlic, cream, broth, salt, white pepper and worcestershire and mix well.
• Pour over the chicken and bake 2 hours at 300 degrees.
• After baking, remove breasts; strain juices into saucepan.
• Add 2 tablespoons flour and 1/2 cup water.
• Mix with whisk until thickened.
• Add milk if too thick.
• Pour sauce over breasts and garnish with parsley.