Chicken with Green Chile Aioli Sauce

chickenaioli There is, it seems, always a new way to enjoy chicken. And this is surely one of them.

But this sauce a basic aioli, which also has infinite variations, goes with just about everything. It makes a great sandwich spread, goes with pork, beef, fish, seafood, you name it.

Make it a staple in your fridge and you will always have something to brighten up even the most mundane of meals.

 

INGREDIENTS:

  • 1 whole chicken breast, divided into 4 fillets
  • EVOO
  • 2 cloves garlic
  • 1 lemon
  • salt and pepper
  • 1/2 c good quality mayonnaise or make your own
  • 1 lg chile (Hatch, Poblano, Anaheim), roasted, peeled and seeded
  • 1 clove garlic
  • 1 lime

INSTRUCTIONS:

  1. Place 1/3 c of EVOO together with 2 minced cloves of garlic, the juice of 1/2 of the lemon and salt and pepper into a plastic bag. Add the chicken and massage to insure all pieces are covered. Place in the fridge for 4 hours or up to 24 hours.
  2. Place the mayo, diced up chile, sliced up garlic clove and juice of 1/2 the lime into a blender. Whirr until smooth and then drizzle EVOO as the machine runs until you have a pourable sauce.
  3. Add salt and pepper to taste.
  4. Grill or Saute the chicken until done.
  5. Serve the sauce on the side at the table.

SERVES: Makes 1/2 cup

NOTES: You might want to flavor the chicken with either cilantro or parsley or even fresh oregano. Add this to the marinade. Keeps well in the fridge.

SOURCE: Sherry Peyton

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