Firehouse Recipe of the Week: Sauteed Chicken with Ancho-Orange Sauce
Jun 2, 2010 at 8:05 AM 0 Comments
Sauteed Chicken with Ancho-Orange Sauce
Recipe courtesy of Retired Firefighter Mark Walkley, Station 7
- 6 dried ancho chiles
- 12 skinless chicken breasts
- 4 bunches green onion, chopped (this recipe works equally well with pork)
- 1 lime, juiced
- 6 cups orange juice
- 2 bunches cilantro, chopped
- Flour for frying
- Soak the chiles in warm water for 20 minutes.
- Drain, discard the stems and seeds, and mince the rest.
- Next, season the flour well with salt and pepper.
- Dredge the meat.
- Brown the meat and transfer to a baking pan (keep warm).
- Remove excess oil from the frying pan.
- Cook the onions over moderate heat until softened.
- Add lime juice and cook until almost evaporated.
- Add minced ancho and sauté a minute.
- Add orange juice, season with salt and part of the cilantro.
- Cook until reduced by half.
- Pour over meat and garnish with the remaining cilantro.
- Bake uncovered until meat is done.
Did You Know?
Ancho chiles are flat, wrinkled, and heart shaped. The ancho is the sweetest of the dried chiles; and is most commonly used in authentic Mexican cooking and is a staple in red chili and tamales.
PORTLAND FIRE & RESCUE Always Ready, Always There
June 2, 2010
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