Guajillo Orange Chicken Chips

House Cuts® Lattice Chips H3031, grilled chicken, grilled bell peppers drizzled with orange guajillo sauce and Lime Crema dip

Ingredients

  • 2 lbs. House Cuts® Lattice Chips (H3031), prepared according to instructions, serve hot
  • 3 boneless, skinless chicken breast, slightly pounded
  • 2 red bell peppers, seeded, membrane removed and julienned
  • 2 green bell peppers, seeded, membrane removed and julienned
  • Guajillo Orange Sauce (see recipe)
  • Cilantro Lime Crema Dip (see recipe)
  • 1 bunch cilantro

  • Guajillo Orange Sauce
  • 2 dried guajillo chilies, stemmed and seeded
  • 1/3 cup boiling water
  • 1 orange zest, finely grated
  • 3/4 cup apple cider vinegar
  • 1/4 cup light corn syrup
  • 1/4 cup light brown sugar
  • 2 tablespoons honey
  • 1/2 mango, peeled and chopped
  • 1/4 cup peeled and chopped fresh ginger
  • 1/2 teaspoon ground coriander
  • salt
  • Cover the guajillo chilies with the boiling water.
  • Cover and let stand until softened, about 15 minutes.
  • In medium saucepan, combine the orange zest, segments and juice with the vinegar, corn syrup, brown sugar, honey, chopped mango, ginger and coriander.
  • Add the guajillos and their soaking liquid and bring to a boil.
  • Boil over moderately high heat until reduced by half, about 7 minutes.
  • Transfer the sauce to a blender and puree.
  • Scrape the puree back into the saucepan and simmer over moderate heat until reduced to 1 3/4 cups, about 10-15 minutes.
  • Season with salt.

  • Cilantro Lime Crema Recipe
  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream
  • 1 teaspoon grated lime zest
  • 1 1/2 teaspoons fresh lime juice
  • 1/4 teaspoon salt
  • 1 garlic clove, minced
  • Place all ingredients in small bowl and mix until combined.

Directions

  • Chicken
  • Slightly pound skinless boneless chicken breast and place on grill. Grill until chicken is halfway done, flip chicken over and finish cooking.
  • Take chicken off grill and cut into strips.
  • Place small amount of orange guajillo sauce in medium bowl, add chicken strips, toss, until coated – may need to add more sauce.

  • Plate Assembly
  • In bowl, place House Cuts® Lattice Chips
  • Top with portion of the orange chicken strips
  • Garnish with the julienned red and green bell peppers and top with sprigs of cilantro
  • Serve with Cilantro Lime Dipping Sauce
  • Orange guajillo sauce can be drizzled over chips and chicken if desired or placed in cups for dipping.

Yield

4-6 servings

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