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
- Chicken: Heat broiler. Place chicken, skin side down, on greased rack in
broiler pan; dot with some of the remaining butter.
- Broil chicken
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.
- Refrigerate, 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.
- Refrigerate 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