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Red Chili Barbecued Chicken




Source of Recipe


Internet


List of Ingredients




Sauce:
1 1/2 C water
1 tsp. salt
8 dried red California or New Mexico chilies, wahsed, devieined, seeded and broken into pieces.
2 tbps. cornstarch
1 tbps. olive oil
1/4 C chopped onion
1/4 C sliced mushrooms
3 tbsp. chopped fresh cilantro (coriander greens)
1 1/2 tsp. fresh oregano, minced
1 3/4 C chicken broth

Blend water and salt in a bowl. Add chili pieces and let stand for 2 hours. Drain chiles into blender container. Add cornstarch and puree.

Heat oil in a medium saucepan over medium low heat. Add onion and cook until softened, stirring occazsionally, about 5 minutes. Stir in spices. Add chil puree and broth and bring to a boil. Reduce heat and simmer 30 minutes to thicken. Chill.

Chicken:
6 whole skinless, boneless chicken breasts
Red Chili Sauce (above)
1 1/2 grated sharp cheddar cheese
1/2 C chopped black olives
8 green onions, chopped

Pound chicken breasts to tenderize and arrange in a shallow dish. Cover with red chili sauce and cover closely.

Marinate overnight in the refrigerator.

Heat grill to high heat. Remove breasts from sauce, reserving sauce. Grill until done, turning often and basting with sauce. Preheat the oven to 350. Arrange the cooked chicken on an ovenproof platter and pour reserved sauce over the top. Cover with grated cheese, olives and onions. Bake until cheese melts and serve immediately.


Recipe