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Servings: Serves 4. Comments:
From the El Jarro de Arturo restaurant in San Antonio, Texas. We made it with an adaptation of a recipe for pinto beans and rice (see the recipe titled 'Pinto Beans'--catchy, right?).
Ingredients:
Sauce
1 cup water
2 dried ancho chilies
2 garlic cloves, peeled
1 teaspoon salt
1/2 teaspoon dried oregano
1 tablespoon sugar
1 teaspoon olive oil
Pico De Gallo
1 cup chopped tomatoes
1/2 cup chopped onion
1/4 cup chopped fresh cilantro
1 jalapeno chili, minced
1 tablespoon fresh lemon juice
1 tablespoon olive oil
Salt and pepper to taste
4 skinless boneless chicken breast halves
Olive oil
Grated Monterey Jack cheese (about 6 ounces)
Avocado slices (1 whole)
Directions:
Sauce
Boil 1 cup water, ancho chilies, garlic cloves, salt and dried oregano in heavy small saucepan until chilies are tender, about 5 minutes. Using slotted spoon, remove ancho chilies and garlic cloves ftom cooking liquid; reserve cooking liquid. Discard stems and seeds ftom chilies. Chop chilies coarsely.
Transfer chilies and garlic cloves to blender and puree until finely chopped. With machine running, gradually add enough chili cooking liquid (about 1 cup) to form thick sauce. Add 1 tablespoon sugar and 1 teaspoon olive oil and blend until sauce is smooth. (Sauce can be prepared 1 day ahead. Cover tightly and refrigerate.)
Pico De Gallo
Combine tomatoes, onion, cilantro, jalapeno chili, lemon juice and 1 tablespoon olive oil in small bowl. Season to taste with salt and pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.)
Preheat oven to 400°F and prepare barbecue (medium-high heat) or preheat broiler.
Brush chicken lightly with olive oil. Season with salt and pepper. Grill or broil chicken just until cooked through, brushing occasionally with ancho chili sauce, about 5 minutes per side.
Transfer chicken to baking dish; brush with more sauce. Sprinkle grated Monterey cheese over. Bake just until cheese melts, about 3 minutes. Arrange chicken on plates. Top with pico de gallo. Garnish with avocado slides. Serve, passing remaining ancho chili sauce separately. Serve with pinto beans (see Pinto Beans recipe) and rice.
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