Sautéed Chicken With Chipotle Chile Sauce Recipes

Steps:

• In a large bowl, whisk the first seven ingredients until blended. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade in bag. Place chicken on a greased grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 15 minutes. Turn; grill 10-15 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved marinade. Freeze option: Freeze chicken with 1-1/2 cups marinade in a resealable plastic freezer bag. Freeze reserved marinade in a freezer container. To use, thaw chicken with marinade and the reserved marinade in refrigerator overnight. Drain chicken, discarding marinade in bag. Grill as directed, basting with reserved marinade.

Steps:

• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook garlic, stirring constantly, until golden, then transfer with a slotted spoon to a plate. Reduce heat to medium and cook onions, stirring occasionally, until golden-brown, about 15 minutes.
• Add garlic and remaining ingredients, except chicken, to skillet with 1 teaspoon salt and 1/2 teaspoon pepper and simmer, stirring occasionally, until sauce is slightly thickened, about 25 minutes.
• Preheat oven to 450°F with rack in middle.
• Coat chicken with half of sauce, then roast, skin side up, in a 17-by 11-inch heavy 4-sided sheet pan 25 minutes. Remove from oven and brush with remaining sauce, then continue roasting until chicken is cooked through and well browned in spots, 20 to 25 minutes more.

Steps:

• 1. Prepare the chipotle sauce. Reserve. Then mix together half of the olive oil, with the lime juice, garlic, and salt. Coat the chicken pieces with the mixture. 2. Heat the remaining oil in a medium skillet and cook the chicken about 4 to 5 minutes per side or until golden brown on the outside, firm to the touch, and no longer pink inside at the thickest part. To serve, spoon some of the chipotle sauce over each chicken breast.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Purée the Ingredients
• Place all the ingredients in a food processor or blender and purée until smooth.
• Serve or Store
• Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.