Pollo con Chipotle y Peras

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    Good Afternoon, 

This recipe employing Chiptole chile peppers and seasonal fruit is quite a delight. 

POLLO CON CHIPOTLE Y PEARS ... CHICKEN WITH CHIPOTLE CHILLIE PEPPERS & PEARS ... 

1/3 Cup Pear Nectar 
3 tsps. red wine vinegar
2 tsps. of Adobe sauce from the jar Chiptole chillie peppers 
2 tsps. freshly minced cilantro ( 1 tsp. for garnish and a sprinkle for the sauce ) 
4  medium sized pears ( the Red Bosc work beautifully )
4 boneless chicken breasts with skin on or off ( this is a personal selection )
1/3 cup Pear Maramlade 
Extra virgin olive oil, salt and freshly ground black pepper 

1) STIR MARMALADE, NECTAR, ADOBE SAUCE FROM THE CHILLIE PEPPERS, AND RED WINE VINEGAR THOROUGHLY
2) ADD THE SALT, FRESHLY GROUND BLACK PEPPERCORNS, CILANTRO AND COMBINE COMPLETELY
3) BRUSH THE CHICKEN  WITH A LITTLE EVOO AND THE PEAR SAUCE
4) SPRINKLE WITH SALT AND PEPPER TO TASTE
5) GRILL THE CHICKEN IN THE BROILER UNTIL COOKED THROUGH - ABOUT 7 MINUTES PER SIDE
6) GRILL THE FRESH PEARS SKIN ON FOR 2 MINS. PER SIDE WITH THE CHIPTOLES CHILLIE PEPPERS  
7) PLACE THE CHICKEN ON PLATES, AND SURROUND EACH  WITH 1 BROILED PEAR 
8) DRIZZLE THE CHICKEN WITH THE PEAR SALSA
9) GARNISH WITH THE MINCED CILANTRO 

serve with hot corn tortillas and a lovely Rosé sparkling wine or Mexican Dos Equis ambar beer. 

Enjoy,
Margaux.  

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6258	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Pollo con Chipotle y Peras Posted: 13 January 2013 at 07:19
	Good Afternoon, This recipe employing Chiptole chile peppers and seasonal fruit is quite a delight. POLLO CON CHIPOTLE Y PEARS ... CHICKEN WITH CHIPOTLE CHILLIE PEPPERS & PEARS ... 1/3 Cup Pear Nectar 3 tsps. red wine vinegar 2 tsps. of Adobe sauce from the jar Chiptole chillie peppers 2 tsps. freshly minced cilantro ( 1 tsp. for garnish and a sprinkle for the sauce ) 4 medium sized pears ( the Red Bosc work beautifully ) 4 boneless chicken breasts with skin on or off ( this is a personal selection ) 1/3 cup Pear Maramlade Extra virgin olive oil, salt and freshly ground black pepper 1) STIR MARMALADE, NECTAR, ADOBE SAUCE FROM THE CHILLIE PEPPERS, AND RED WINE VINEGAR THOROUGHLY 2) ADD THE SALT, FRESHLY GROUND BLACK PEPPERCORNS, CILANTRO AND COMBINE COMPLETELY 3) BRUSH THE CHICKEN WITH A LITTLE EVOO AND THE PEAR SAUCE 4) SPRINKLE WITH SALT AND PEPPER TO TASTE 5) GRILL THE CHICKEN IN THE BROILER UNTIL COOKED THROUGH - ABOUT 7 MINUTES PER SIDE 6) GRILL THE FRESH PEARS SKIN ON FOR 2 MINS. PER SIDE WITH THE CHIPTOLES CHILLIE PEPPERS 7) PLACE THE CHICKEN ON PLATES, AND SURROUND EACH WITH 1 BROILED PEAR 8) DRIZZLE THE CHICKEN WITH THE PEAR SALSA 9) GARNISH WITH THE MINCED CILANTRO serve with hot corn tortillas and a lovely Rosé sparkling wine or Mexican Dos Equis ambar beer. Enjoy, Margaux.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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