There are so many good things going on with this dish. The serrano peppers are hot but have so much flavour that blends with all the ingredients in a delicious rich sauce that goes so well with the tender chicken. You can make this at home with very few simple ingredients for an incredibly tasty dinner. We paired our chicken with simple basmati rice, it really doesn’t need anything else. Here’s what you need for 2 – 4 portions:
-4 Chicken Pieces Bone & Skin On (We used 2 chicken breast with no skin and 2 thighs with skin on)
-1/2 Cup White Wine
-4 Garlic Cloves Crushed
-2 Large Limes
-Big Handful Coriander
-1 Tbsp. Vegetable or Chicken Bouillon
-Salt & Pepper
-1 Tsp. Ancho Powder
-1 Tsp. Ground Cumin
-1 Tsp. Vegetal Bouillon
Preheat oven to 190C
Mix the spices for the spice mix and apply to the chicken all around and let it rest for at least 15 minutes. Pour a little olive oil in a hot oven safe skillet and sear the chicken pieces, skin side first. Once you get a nice golden crust remove from the pan and set aside. Pour the white wine to deglaze the pan and let it simmer for 5 minutes. Add the crushed garlic cloves, lime juice, chopped serrano peppers, chicken or vegetable bouillon and let it simmer for 5 more minutes. Taste and add pepper and salt if needed. Return chicken to the skillet, add the coriander. Cover with an oven safe lid or aluminium foil and finish cooking in the oven for at least 45 minutes until the chicken is thoroughly cooked and tender.
The sauce is rich and hot. Serrano peppers are the hotter relative to jalapeño peppers. If you don’t like too much heat in your meals, you can easily replace the serrano peppers for jalapeños. Our serranos & jalapeños are pickled with onions and carrots. You can add them to your sauce to add even more flavour!