Red Chile Chicken

Dried chili peppers are cooked with tomato puree, broth, onion & garlic, and then pureed. This sauce is brushed onto--and served with--grilled chicken.

Ingredients:

• 3 dried ancho, pasilla or guajillo chile peppers
• 1 clove garlic
• 1 15-oz can tomato puree
• 1 cup onion, chopped
• 1/2 cup chicken broth
• 1 1/2 lbs. boneless, skinless chicken breasts
• 2 tbsp fresh lime juice
• 1 tsp garlic salt
• Optional: warm tortillas, cooked rice, black beans, avocado slices, sour cream and cilantro leaves

Directions:

Tear peppers into strips and place in a medium sauce pan with garlic, tomatoes, onion and broth. Bring to a boil; reduce heat. Cover and simmer for 20 minutes. Let cool, then puree in a blender or food processor; set aside. Rinse chicken and pat dry. Brush with lime juice, then sprinkle with garlic salt. Grill about 5 minutes on each side or until cooked through, brushing with sauce during last few minutes of cooking. Transfer to a platter and pour remaining sauce over top. Great served as is or serve with warm tortillas, rice, black beans, avocado wedges, sour cream and cilantro.

Number of Servings: 5 or 6

Notes from the Cook: The dried chilies are such a great hidden gem. They're so easy to work with and lend a really rich flavor and texture to Mexican sauces. They can be found at many specialty markets and larger grocery stores.