Southwestern Recipes
Broiled Chicken with Chile Butter
(Pechugas con Chile)
Ingredients
Chicken
- 1/3 cup Chile Butter
- 3 whole chicken breasts, split, boned
- Fresh cilantro sprigs
Chile Butter
- 1 small dried ancho chile, toasted seeded, de-veined, rinsed
- 1 cup boiling water
- 1/2 cup softened butter
- 1 clove garlic, minced
- 1/4 teaspoon dried oregano
Instructions
- Prepare Chile Butter.
- Cut Chile Butter crosswise into 1/8 inch thick slices. Carefully loosen skin at 1 end of each chicken piece; insert 1 slice butter under skin.
Chicken
- Heat broiler. Place chicken, skin side down, on greased rack in broiler pan; dot with some of the remaining butter.
- Broil chicken 6 inches from heat source until tops are brown, about 10 minutes.
- Turn chicken over; dot with more of the remaining butter. Broil until skin is brown and juices run clear, not pink, when pierced with fork, about 10 minutes longer.
- Place chicken on platter; top each piece with 1 slice butter. Serve, garnished with cilantro.
Chile Butter
- Place chile in small bowl with boiling water; let stand 1 hour.
- Place chile and 1 1/2 tablespoons of the soaking water in blender container; process until smooth. Cool completely. Discard remaining water. Beat butter in small mixer bowl until fluffy. Beat in garlic and oregano. Gradually beat in chile to blend thoroughly.
- Refrigerate, covered, to firm slightly, about 30 minutes.
- Spoon butter in a row onto plastic wrap; enclose in plastic and roll back and forth to form smooth 1-inch diameter roll.
- Refrigerate until firm, at least 1 hour.
Notes
Remaining Chile Butter can be frozen up to 1 month. It can be used on vegetables, rice, hamburgers, steaks and other grilled meats.