Pollo En Salsa De Cuatro Chiles Recipe
pan-seared airline chicken, salsa de cuatro chiles, queso fresco mashed potatoes
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Ingredients
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Chicken
Salsa de Cuatro Chiles
Queso Fresco Mashed Potatoes
Method
Chicken
- 1
Prepare the Chicken
Season the airline chicken breasts with salt and black pepper on both sides.
- 2
Pan-Sear the Chicken
In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
Salsa de Cuatro Chiles
- 3
Prepare the Chiles
Remove stems and seeds from the dried guajillo, ancho, pasilla, and chipotle chiles. Rinse them under cold water.
- 4
Toast the Chiles
In a dry skillet over medium heat, toast the chiles until fragrant, about 2-3 minutes. Be careful not to burn them.
- 5
Blend the Salsa
In a blender, combine toasted chiles, garlic cloves, tomatoes, onion, and chicken broth. Blend until smooth. Add lime juice and blend for an additional 10 seconds.
- 6
Cook the Salsa
Pour the blended salsa into the same skillet used for the chicken. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld.
Queso Fresco Mashed Potatoes
- 7
- 8
- 9
Add Queso Fresco
Fold in the crumbled queso fresco into the mashed potatoes until well combined.
Assembly
- 10
Plate the Dish
On a plate, serve the pan-seared chicken breast topped with salsa de cuatro chiles. Serve alongside a generous scoop of queso fresco mashed potatoes.
