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Pollo de Guadalajara
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Description
An easy and delicious way to prepare “Mexican-style” chicken breasts. Makes a beautiful presentation when served with a little quacamole salad and Spanish rice.
Ingredients
- 2 Tablespoons Olive Oil
- 1 Tablespoon Chili Powder
- 1 Tablespoon Ground Cumin
- 2 teaspoons Kosher Salt
- 1 teaspoon Fresh Cracked Black Pepper
- ¼ teaspoons Cayenne Pepper
- 1 clove Minced Garlic
- 2 Tablespoons Chopped Fresh Cilantro Plus Extra For Garnish
- 2 pounds Boneless, Skinless Chicken Breast Halves, 4 In Quantity
- 1 cup Roasted Long Green Chilis
- ½ cups Diced Red Onion
- ½ cups Diced Plum Tomato, 2 In Quantity
- 6 ounces, weight Shredded Colby-Jack Cheese, Don't Use Pre-shredded
Preparation
Preheat oven to 400 degrees F.
Whisk together the oil, all the spices, and the cilantro in a medium bowl. Add chicken breasts and turn to coat. Refrigerate about 30 minutes.
Transfer chicken to a foil-lined baking sheet. Arrange the roasted long-green chilis, the onion, and the tomato over each piece of chicken. Sprinkle each piece of chicken with a little of the cheese. Roast until the thickest piece of chicken is cooked through and reads 165 degrees F on an instant-read thermometer, about 20 minutes.
Remove chicken from oven and top with the remainder of the cheese. Garnish with cilantro leaves.
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Janis on 2.14.2013
What’s the best kind of green chiles to use? Anaheim?