This Test Kitchen Approved recipe has been tested for accuracy.
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.
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.
Serve warm or room temperature over rice and garnish with the diced tomatoes. This sauce was created to go with our Chicken Cordon Peru.
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