Chili-Rubbed Pan-Roasted Chicken with Fresh Tomato Salsa

From Food Network Kitchens

Show: How To Boil WaterEpisode: Hot n' Spicy

Rated: 5 stars out of 5Rate itRead users' reviews (41)

RECIPE
COMMENTS & REVIEWS(41)

Cook Time:
24 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 24 min
Total:: 39 min

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Ingredients

Chicken:

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

Directions

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.

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Comments & Reviews

recipe Chili-Rubbed Pan-Roasted Chicken with Fresh Tomato Salsa
Allison Glendale, AZ 11-02-2009
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Delicious chicken!
Rated: 5 stars out of 5

Really loved this recipe. Used all the ingredients in recipe and turned out great. My boyfriend was absolutely crazy for it!!
recipe Chili-Rubbed Pan-Roasted Chicken with Fresh Tomato Salsa
Anne-Marie Boulder, CO 06-10-2009
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Juicy, flavorful and fresh!
Rated: 5 stars out of 5

I followed this recipe pretty closely. I subbed agave for the honey which went really well with the lime in the pan sauce. ... I used boneless, skinless chicken breasts and they were so moist and juicy. I cooked them in a cast iron skillet which I think is a great pan for this type of dish. The chicken was cooked to perfection. The flavors of the sauce and the salsa went really well together and I will definitely make this again!Read more
recipe Chili-Rubbed Pan-Roasted Chicken with Fresh Tomato Salsa
Anonymous 07-22-2008
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Mexican Mami rates it caliente!
Rated: 5 stars out of 5

As a bona-fide Tejana who loves easy yet tasty recipes, I thought the pan-roasted chicken was fantastico. The inclusion of... honey into the sauce added an interesting element to what could easily be a run of the mill recipe--for a Tejana, mind you. The salsa was authentic, but we like more heat, so we substituted serrano chiles instead. muchas gracias.Read more
recipe Chili-Rubbed Pan-Roasted Chicken with Fresh Tomato Salsa
Anonymous 09-28-2007
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Yumm!!!
Rated: 4 stars out of 5

Chicken stayed very moist. I used boneless, skinless breasts and they turned out perfect. Pan sauce is great. Very good... recipe.Read more
recipe Chili-Rubbed Pan-Roasted Chicken with Fresh Tomato Salsa
Anonymous 08-08-2007
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Flavorful, but.....
Rated: 3 stars out of 5

This dish was good, but just didn't hit the mark I hoped it would. The salsa, however good it is, doesn't truly compliment... the chicken. The pan sauce is good and I think the winning part of creating some flavor in the chicken. I allowed the chicken to sit in the pan sauce for nearly 45 minutes before serving, this I think gave it more flavor penetration and kept the chicken from drying out while I prepped other parts of the meal. The salsa, much of which I have left, is good and will be used for a topping for some good tortilla chips, rather than as a component to the leftover chicken.Read more
recipe Chili-Rubbed Pan-Roasted Chicken with Fresh Tomato Salsa
vanessa Palm Beach Gardens, FL 08-04-2007
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AWEASOME RECIPE
Rated: 5 stars out of 5

This chicken is amazing...so easy to make and very tasty...The sauce flavors with the chili powder is the best...Love it!!!