Mexican Chicken Breasts with Scotch Bonnet Sauce

Name: Mexican Chicken Breasts with Scotch Bonnet Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 dried pasilla chiles (see Note); 2 dried guajillo chiles (see Note); 1 cup boiling water; 4 large garlic cloves, halved; 1 medium onion, coarsely chopped; 3 tablespoons fresh lime juice; 2 tablespoons olive oil; Salt; Eight 1/2-pound boneless chicken breast halves with wing drumettes attached; Freshly ground pepper; 1 yellow bell pepper; 1 large yellow tomato; 1 Scotch bonnet or habanero chile, seeded and coarsely chopped; 1/4 cup vegetable or chicken stock or canned low-sodium chicken broth; 2 tablespoons pure olive oil; Salt

Servings: persons

3 dried pasilla chiles (see Note)
2 dried guajillo chiles (see Note)
1 cup boiling water
4 large garlic cloves, halved
1 medium onion, coarsely chopped
3 tablespoons fresh lime juice
2 tablespoons olive oil
Salt
Eight 1/2-pound boneless chicken breast halves with wing drumettes attached
Freshly ground pepper
1 yellow bell pepper
1 large yellow tomato
1 Scotch bonnet or habanero chile, seeded and coarsely chopped
1/4 cup vegetable or chicken stock or canned low-sodium chicken broth
2 tablespoons pure olive oil
Salt

1
In a large bowl, cover the pasilla and guajillo chiles with the boiling water and let stand until softened, about 20 minutes.
2
Stem and seed the chiles; coarsely chop them.
3
Put the chiles in a blender with the garlic, onion, lime juice, olive oil and 1/2 teaspoon of salt and blend until smooth.
4
In a large pan, pour the chile marinade over the chicken breasts.
5
Turn to coat completely, and let marinate in the refrigerator for 2 to 4 hours.
6
Light a grill or preheat the broiler.
7
Grill or broil the yellow pepper and tomato, turning, until the skins are charred all over.
8
Transfer to a bowl, cover with plastic wrap and let steam for 5 minutes.
9
Discard the charred skins, stems and seeds and coarsely chop the pepper and tomato.
10
Transfer to a blender and add the Scotch bonnet chile, vegetable stock and olive oil.
11
Blend until smooth and season with salt.
12
Remove the chicken from the marinade and season the breasts with salt and pepper.
13
Grill or broil over a medium-hot fire for about 8 minutes per side, or until lightly charred and just cooked through.
14
Transfer to plates and serve with the Scotch bonnet sauce.

860

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 dried pasilla chiles (see Note), 2 dried guajillo chiles (see Note), 1 cup boiling water, 4 large garlic cloves, halved, and more.

Yes, Mexican Chicken Breasts with Scotch Bonnet Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Chicken Breasts with Scotch Bonnet Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions