With this sauce and our Chicken Cordon Peru recipe, the Pitmaker BBQ Addiction team took 8th place in chicken at the 39th Annual World Championship Barbecue Cooking Contest during the 2016 Memphis in May International Festival in Memphis, Tennessee.


Ingredients

  • 1 1/2 Tbsp. olive oil
  • 1 3/4 cups coarsely diced poblano chiles (1 to 2 chiles)
  • 1 cup sliced scallions (about 1 bunch)
  • 5 cloves garlic
  • 1/2 cup coarsely chopped cilantro
  • 1/2 cup chicken broth
  • 2 tsp. kosher salt
  • 1 tomato, deseeded and chopped for garnish

Directions

Heat oil in a skillet over medium-high heat. Add chiles and scallions and saute for 4 to 5 min. Stir in whole garlic cloves and saute for 3 to 4 more min., stirring occasionally. Remove from heat and allow to cool. Place cooled vegetable mixture into a food processer with cilantro and pulse 3 to 4 times to combine. Add salt, chicken stock and lime juice and pulse 3 to 4 times to a slightly finer consistency, but do not allow the chiles to be pulsed down smaller than 1/8-inch in size. Place chile mixture in a small saucepan and bring to a boil over a medium-high heat. Cover and reduce to a simmer and cook for 10 to 12 min.

Serving Suggestions

Serve warm or room temperature over rice and garnish with the diced tomatoes. This sauce was created to go with our Chicken Cordon Peru.

Yields

6 servings

Thanks To

Mike Johnston, Savory Spice founder

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Savory Spice Shop Ingredients
Chicken Bouillon Cubes $5.30
Salt Kosher $6.65

Nutrition

Dairy-Free
Gluten-Free
Nut-Free
Paleo-Friendly
Sugar-Free
Sweetener-Free
Vegan
Vegetarian

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