Chili-Rubbed Pan-Roasted Chicken with Fresh Tomato Salsa
- 2 tablespoons corn oil
- 4 bone-in chicken breast halves (about 10 ounces each), skin on
- 2 teaspoons chili powder
- Kosher salt
- Pan Sauce:
- Juice of 2 limes
- 2 tablespoons honey
- 1/4 cup chicken stock
- 2 Tablespoons butter
- Fresh Tomato Salsa:
- 3 medium tomatoes, roughly chopped
- 1/2 to 1 jalapeno, stemmed and minced with seeds
- 1/2 medium red onion, grated
- 1 teaspoon kosher salt
- 1 clove garlic, peeled
- 2 tablespoons extra-virgin olive oil
- 1/2 cup chopped fresh cilantro, leaves and stems, divided
Preheat the oven to 375 degrees F.
Heat a large ovenproof skillet over medium-high heat. Add the oil and heat until shimmering. Season the chicken with chili powder and salt, to taste. Lay the chicken in the skillet skin side down and cook until brown, about 4 minutes. Turn the chicken, transfer the pan to the oven, and cook until firm, basting occasionally with the pan drippings, 15 to 20 minutes.
While the chicken cooks, make the fresh tomato salsa: Toss the tomatoes with the jalapeno, onion, and the 1/2 teaspoon salt. Smash the garlic clove, sprinkle with the remaining salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the paste into the salsa with the olive oil and 1/4 cup of cilantro.
When chicken is cooked through, transfer the pieces to a plate and cover with foil to keep warm. In the meantime, add the lime juice to the pan. After 1 minute, add the honey along with the chicken stock to heat through. Remove pan from heat and stir in reserved 1/4 cup cilantro and butter.
To serve, divide the chicken among 4 plates, drizzle with pan sauce, and spoon some salsa over and around.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
Chili-Rubbed Free Range Chicken with Guacamole and Pico De Gallo, Smothered Black Beans and Tortilla Threads
Recipe courtesy of Emeril Lagasse