New Mexico Chili Heirloom Tomato Sauce Chicken
Chicken Breast 9 2/3oz (273g) 1 whole
Olive oil (To coat)
Salt (to taste)
New Mexico Chili Heirloom Tomato Sauce
Fresh tomatoes 11 1/2oz (337g)
New Mexican Chili 0.736oz (20.86g) 2ea
Long pepper 0.033oz (1g) 1 whole
White onion 3 3 3/4oz (106g) 1
Yellow beans 3/4oz (23g) 4 ea
Green beans 3/8oz (14g) 3 ea
Jalapeno 3/4oz (22g) 2ea
Corn 3oz (94g) 1 Cobb
Vifa Biber 1/8oz (1.94g)
Farro 4oz (113g)
Alright, I was requested to come up with a spicy chicken recipe coated with sauce and I wanted you to know that this is for everyone. Feel free to ask for something you want me to make.
I am totally open to making recipes for you I really enjoy you guys that ask and leave comments on my site and I spend heaps of time on google+ I even do a dance when someone add me it’s really a cool feeling.
Because you guys do that it really motivates me to work on this daily, without you guys I wouldn’t be doing this. I want to thank you that take the time to read my stuff not afraid ask for things.
So I went to the farmer market and there was some beautiful ingredients I got there and from Erin’s (Girlfriend) garden for the beans.
Add your farro to a pot of water and bring to a boil. Cook until there is no water left, if you added too much water no worries just strain it when cooked. The farro will open up and have this yellow sprout pop out, that’s when you know it’s done.
Making the New Mexico chill heirloom tomato sauce
First, you are going to put your tomatoes in the pot of water to cover the surface of them and bring to a boil and do this until soft.
In the following actions you are going to get your skillet and grab your Mexico chiles, move them around until the pepper are soft and no longer hard.
In the vitamix, you are going to add your long pepper and Mexico chiles, blend until smooth.
After add your tomatoes in. The reason you didn’t put all that together is because you want the dry to stay dry and the wet will hydrant ( this case the tomatoes) That being said, you want it blend right.
Set the sauce aside until needed.
Making the chicken with sauce
Now sear your chicken on the skillet, until it slows down on the sizzling or until a near golden brown, then flip.
Add your sauce that you have on the side and watch out it will spit everywhere ( Red sauce always does this) Cook the chicken in the sauce for 6 to 8 mins. Finish with seasoning your sauce with salt to taste.
Preparing all your veggies
- Cut corn off the Cobb
- Slice your Jalapeno ( with seeds makes it spicy)
- Take off the top and bottom of your onions and slice in half, then julienne (matchsticks)
- Slice long ways with all your beans and take off stem.
Start doing this once you have added your sauce to your chicken.
Sauté your onions until transparent, add remaining ingredients cook until the beans are bright and not starchy and rough. You want a slit crunch when you bite into the bean. Season with salt to taste and think of vifa biber as peper as well
Plate your food
If you have any questions please left a comment below.
Question for you
What was that found hard by doing this dish? Was it too spicy? Was it not spicy enough or was it simply you didn’t do this recipe thinking this is going to be spicy?