Broiled Chicken with Chile Butter
(Pechugas con Chile)
1/3 cup Chile Butter
3 whole chicken breasts, split, boned
Fresh cilantro sprigs
1 small dried ancho chile, toasted seeded, de-veined, rinsed
1 cup boiling water
1/2 cup softened butter
1 clove garlic, minced
1/4 teaspoon dried oregano
Prepare Chile Butter.
Cut Chile Butter crosswise into 1/8-inch thick slices. Carefully
loosen skin at 1 end of each chicken piece; insert 1 slice butter
Heat broiler. Place chicken, skin side down, on greased rack in
broiler pan; dot with some of the remaining butter.
6 inches from heat source until tops are brown, about 10 minutes.
Turn chicken over; dot with more of the remaining butter. Broil
until skin is brown and juices run clear, not pink, when pierced
with fork, about 10 minutes longer.
Place chicken on platter; top each piece with 1 slice butter. Serve,
garnished with cilantro.
Chile Butter: Place chile in small bowl with boiling water; let stand 1 hour.
Place chile and 1 1/2 tablespoons of the soaking water in blender
container; process until smooth. Cool completely. Discard remaining
water. Beat butter in small mixer bowl until fluffy. Beat in garlic
and oregano. Gradually beat in chile to blend thoroughly.
covered, to firm slightly, about 30 minutes.
Spoon butter in a row onto plastic wrap; enclose in plastic and
roll back and forth to form smooth 1-inch diameter roll.
until firm, at least 1 hour.
Remaining Chile Butter can be frozen up to 1 month. It can
be used on vegetables, rice, hamburgers, steaks and other grilled