Today we’re thrilled to share a recipe from our creative partners at Homespun: Pan Roasted Chicken Breast with Green Chili Salsa. This delicious dish is perfect for a summer meal al fresco, and one we can’t wait to make again. If you join us around the table often, you’ll know we’re big fans of any dish that we can heat up a notch or two, and this killer green chili salsa does just that (we go heavy on the jalapeños). Truly, MKR
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Pan Roasted Chicken Breast with Green Chili Salsa
2015-06-23 11:06:01
For the Chicken
- 4 bone-in chicken breasts
- 2 limes, juiced
- 1 T granulated garlic
- 2 T EVOO
- 1 T black pepper
- Salt
- 2 Tbsp cooking oil (used grapeseed oil)
For the Green Chili Salsa
- 1 lb tomatillos
- 2 cups water
- 6 cloves garlic
- 1 onion (1/2 whole, 1/2 diced)
- 1 tsp cumin whole
- 1 tsp coriander whole
- 3 limes
- 3 anaheim peppers
- 1 jalapeno pepper
- 1 poblano pepper
- 1/2 cup cilantro, chopped
- 2 Tbsp EVOO
- Salt
- Black pepper
To Make the Green Chili Salsa
- In a sauce pot, add water, tomatillos, garlic, onions, whole cumin seed, whole coriander seed, 1 anaheim pepper, 1/2 jalapeno pepper. Bring to a boil, then simmer for 15-20 minutes until all ingredients are tender. This is the base of the chili sauce.
- Place the chili base in a blender and blend until smooth. Set aside and cool completely.
- Dice the remaining anaheim peppers, poblano peppers and jalapeno peppers. Combine with chopped onions and squeeze limes over the diced mixture.
- Once chili base is cool, pour over diced mixture and add fresh chopped cilantro. Season to taste with salt and black pepper.
To Marinate and Cook the Chicken
- In a large bowl, whisk together granulated garlic, black pepper, lime juice and EVOO for the marinade.
- Rinse chicken breast under cold water, and pat dry with a paper towel. Place in marinade and refrigerate for 4-6 hours prior to cooking.
- Pre-heat the oven to 425 F.
- Take chicken out of marinade and place on a plate and season with salt.
- Place a large saute pan (Chef Jason suggests using a cast iron pan) on medium high heat. Add the cooking oil, and heat until the oil is just about to smoke (it should simmer).
- Carefully place chicken breast skin down in the hot pan, and cook for 5-7 minutes until the skin begins to crisp up and has begun turning a golden brown. You may need to decrease the heat a little.
- Flip chicken over, and place in preheated 425 F oven for about 15-20 minutes. The chicken should have an internal temperature of 165 F. You can take the chicken out of the oven at 160 F; it will carry over after you have taken it out of the oven. Allow to rest.
To Serve
- Place chicken on a serving platter, ladle salsa over the top, and garnish with fresh cilantro and roasted onions. Chef Jason also suggests having a few lime wedges for those who like a little more acid. Slice some more jalapeno for those who like a little more heat.
Notes
- The chili salsa can be prepared and refrigerated a day before, or a couple of hours before serving.
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