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Seared chicken breasts recipe

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Ingredients

Adjust Servings:
For the Chichilo Sauce
1 large red Tomato , cut in quarters
½ medium Onion , cut in half through the stem end
2 large Tomatillos
Canola Oil or vegetable oil for pan frying
2 dried Ancho Chiles , seeded
1 dried Mulatto Chile or pasado chile, seeded
1 dried Pasilla Peppers , seeded
2 Corn Tortillas
1 cup (8 ounces) Canola Oil or vegetable oil
2 Garlic cloves
8 Allspice Berries
2 whole Cloves
¼ teaspoon Cumin Seeds
2 cups (1 pint) Dark Chicken broth
Kosher Salt
Ground White Pepper
For the Glazed Onions
4 cups Water
Kosher Salt
16 whole cipollini Onion , root ends sliced off
½ cup (4 ounces) Apple Cider Vinegar
1 tablespoon Unsalted Butter
1 large sprig of fresh Thyme
Ground White Pepper
For the Chicken
4 boneless, skin-on individual Chicken breasts, about 6 ounces each
Kosher Salt
Ground White Pepper
Canola Oil or vegetable oil for sautéing
For the Finished Dish
Baby Arugula and rainbow amaranth, or other small salad greens
Thin-sliced Radishes or Granny Smith apple, optional

Seared chicken breasts recipe

  • Serves 4
  • Medium

Ingredients

  • For the Chichilo Sauce

  • For the Glazed Onions

  • For the Chicken

  • For the Finished Dish

Directions

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Steps

1
Done

To Prepare the Chichilo Sauce

Char the tomato and onion chunks in a dry heavy skillet over high heat, blackening them on all sides. Expect this to take about 10 minutes. Once charred, scrape the tomato and onion chunks and any blackened bits from the skillet into a large bowl.

2
Done

Char the whole tomatillos on an asador or directly over a stove burner until soft and very blackened. (I char the tomatillos whole because I want a strong contrast between the surface and the acidic interior.) Add them to the bowl of tomato and onion chunks.

3
Done

Pour 1 inch of oil into a high-sided skillet or other pot and warm it until the oil ripples. Fry each whole chile briefly, just until a bit puffy, a few seconds each. Don’t hesitate in pulling them out, because they burn quickly and become bitter. Add them to the bowl.

4
Done

Fry each tortilla in the oil until it turns stiff and medium brown, a matter of seconds. Add them to the bowl.

5
Done

Warm the 1 cup of oil in a large saucepan over medium-high heat to 350°F–360°F. Carefully, using tongs or a long-handled spoon, add the contents of the bowl to the oil. Watch out for splatters when the moist ingredients come in contact with the oil.

6
Done

Add the garlic, allspice berries, cloves, and cumin to the saucepan, and cook the mixture for 5 minutes.

7
Done

Pour in the stock carefully, and reduce the heat to maintain a simmer. Cook for 10 minutes more.

8
Done

Pour about half of the sauce mixture into a blender. (Do not overfill a blender with hot ingredients or you may be scraping charred vegetables off the kitchen ceiling). Puree.

9
Done

Strain the mixture through a fine-mesh sieve into a bowl, pushing on the solids. Repeat with the remaining sauce mixture. Season with salt and pepper. Cover and refrigerate until needed.

10
Done

To Prepare the Glazed Onions

Make an ice bath.

11
Done

Bring water to a boil in a saucepan. Salt it generously. Dunk the onions into the water to blanch them for about 1 full minute. Remove the onions with a slotted spoon and plunge them into the ice bath.

12
Done

When cool enough to handle, peel the onions, trimming off the stem ends.

13
Done

Combine the onions in a small saucepan with the cider, butter, thyme, and pepper. Simmer over medium-high heat, stirring, until the liquid evaporates and cider glazes the onions, about 3 minutes.

14
Done

Put the onions in a bowl, cover, and reserve at room temperature.

15
Done

To Prepare the Chicken

Preheat the oven to 350°F.

16
Done

Pound the chicken breasts to an even ½-inch thickness. Season them with salt and pepper.

17
Done

Warm a 10- or 12-inch ovenproof skillet on the stovetop over medium-high heat. Add a thin film of oil to the skillet.

18
Done

Arrange the chicken breasts in the skillet skin-side down and sear them for about 2 ½ minutes on each side until evenly browned.

19
Done

Transfer the skillet with the chicken skin-side up to the oven and bake until juices run clear (160°F–165°F on an instant-read thermometer), about 6 minutes.

20
Done

Putting it all Together

Let the chicken breasts rest about 3 minutes, then cut each into 4 equal slices.

21
Done

Reheat the chichilo sauce.

22
Done

Spoon ¼ cup of the warm sauce on each of 4 plates, pooling it to one side of the plate and then brushing it across the center of the plate.

23
Done

Arrange one slice of the chicken above the sauce and another slice below it. In between, arrange the 2 other slices. Top each of the center slices with an onion, then arrange 2 other onions on the plate, to either side of the chicken. Repeat with the remaining ingredients and plates. Tuck arugula and amaranth leaves and optional garnishes in and around the chicken and onions and serve right away.

daisy

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Slow roasted whole chicken recipe
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Lobster stuffed chicken thighs with recipe
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Slow roasted whole chicken recipe
next
Lobster stuffed chicken thighs with recipe

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