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Salsa/chicken tip


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Salsa/chicken tip

Miele Maiale | Sep 13, 2003 01:34 AM

I thought I would pass along tonight's easy dinner creation. This is by no means original, in fact a pretty faithful adaptation of a Diana Kennedy recipe, but delicious.

I made a Chile de Arbol salsa with roasted tomatillos (in my trusy iron skillet), roasted dry chiles de arbol (toast until they get pretty dark on both sides, using the stems as handles), unpeeled garlic, toasted, and then peeled, and salt, all whirred together in the blender. I then marinated bone-in chicken breast halves for about 3 hours, and in they went into the very same iron skillet, for about 20 minutes in all. Served with more of the salsa and steamed corn tortillas, perfection. Well, almost. I really was craving a radish salad, but couldn't work up the energy to go to the store.

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