By Kip Rixx
In keeping with my quest to find ways to “make chicken edible,” this is another way to add deep flavor to your chicken and make your crew and family happy. I also enjoy this recipe because I can prep it up to the point of adding the green chili and cheese and freeze the meal for later use. When I need an on-the-spot meal, I can pull this from the freezer, thaw, top with the green chili and cheese, and finish the cooking process.
This dish is an adaptation of “Satins Chicken,” a Farmington Fire recipe. For this recipe, I use fresh chicken breast meat, although I have substituted thighs, leg quarters, and turkey wings in the past. The trick here is to build the flavors and allow them to meld during the cooking process. The process starts out by grilling the chicken not to cook through but rather to infuse that grilled/ smoky flavor to the meat. The next step is to start building the red chili flavors into the meat, and then the green chili and cheese. When I fix this, I ensure that I make enough to have extras for the morning to make an awesome breakfast or lunch burrito, shredding the chicken meat and using it along with Spanish rice and refried beans wrapped in a flour tortilla and smothering the burrito with the remaining red sauce. For side dishes for this recipe, I like to serve my red chili Brussels sprouts (recipe to follow) and a fresh green side salad with tomato and avocado.
Shopping List – Serves 6 (with no leftovers!)
6 large boneless/skinless chicken breasts
28 oz can red enchilada sauce ( I prefer Las Palmas medium heat)
12 oz bottle Frank’s Hot Wing Sauce
14 oz can chopped green chili (not bell peppers) substitute slices of fresh roasted green chili if in season.
6 slices pepper jack cheese
Salt and pepper
1. Preheat grill to high and oven to 375°F
2. Season chicken with salt and pepper to taste, then place on hot grill to smoke and char the outside of the meat; remove from the grill and place the meat in a baking dish just large enough to fit the chicken without crowding.
3. Pour the red enchilada sauce into the pan, bringing the level about ¾ of the way up the chicken.
4. Pour the Frank’s hot wing sauce over the top of the chicken to coat, allowing excess to run into the red chili sauce.
5. Place chicken in the oven, and allow it to cook for 20 minutes.
6. Remove chicken from the oven, and top the chicken with the green chili.
7. Return chicken to the oven, and allow to cook an additional 20 minutes or until cooked through.
8. Place the cheese slices on top of the chicken, and allow the chicken to cook until the cheese is melted.
9. Remove the chicken from the oven and allow it to rest for 5 minutes.
1. Place sprouts in a microwave-safe container.
2. Add 3-4 slices butter.
3. Sprinkle with salt and pepper and 3-4 tablespoons red chili powder.
4. Cook on high setting until the butter is melted and the sprouts are cooked through.
5. Stir to coat and combine, and serve.
Kipp has been in the fire service for 17 years working as both a career and volunteer firefighter in New Mexico. Kipp started cooking at the age of 10 and learned his early skills watching shows like the Galloping Gourmet and Julia Child. Throughout the years, Kipp refined his skills with a focus on grilling foods with a southwestern flair. In 2009 Fire House Publications, LLC released the first of Kipp’s two cook books with the second book released in 2011; a portion of the proceeds from the books helps fund donations towards teaching fire fighters Firefighter Survival “Getting Out Alive”. Kipp’s philosophy of fire house cooking is “Just because you work in a busy house does not mean that you have to settle for ordinary cooking, a crew‘s attitude is directly related to the meals served!“ Each of Kipp’s recipes has been Fire House tested and approved. Please email firstname.lastname@example.org with a crew picture enjoying this recipe along with your review; each month one entry will be selected to receive a signed copy of one of my cook books.