Best 8 Ancho Chile Chicken Bites In Ancho Chili Sauce Recipes

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Indulge in the tantalizing flavors of Ancho Chile Chicken Bites smothered in a rich and flavorful Ancho Chili Sauce. This delectable dish combines the smoky heat of ancho chilies with the tender and juicy chicken, creating a symphony of taste that will leave you craving for more. Served atop a bed of fluffy rice, each bite is an explosion of flavors that will transport you to the vibrant streets of Mexico. Dive into the Ancho Chile Chicken Bites recipe and discover the perfect balance of spice, smokiness, and umami. You will also find scrumptious variations like the vegetarian-friendly Poblano Chile Chicken Bites and the equally delightful Green Chile Chicken Bites. Elevate your culinary skills and impress your loved ones with these exceptional recipes.

Check out the recipes below so you can choose the best recipe for yourself!

ANCHO CHILI SAUCE - RECIPE



Ancho Chili Sauce - Recipe image

This easy-to-make red chili sauce recipe is a flavor POWERHOUSE and essential for Mexican or Tex-Mex cuisine, made with lightly toasted ancho peppers. Perfect for enchiladas, chilaquiles, tacos and so much more.

Provided by Mike Hultquist

Categories     Main Course

Time 50m

Number Of Ingredients 12

5 ancho chili peppers
1 tablespoon vegetable oil
½ cup chopped white onion
½ cup chopped red onion
4 garlic cloves (chopped)
1 Roma tomato (chopped)
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1 tablespoon Mexican oregano
Salt and pepper to taste
1-2 tablespoons honey (optional)
Soaking water or stock for thinning

Steps:

  • Dry roast the ancho peppers on a hot pan about 1-2 minutes per side. The peppers will puff slightly and the skins will begin to turn red.
  • Set them into a large pot of boiling water and remove from heat. Let them soak covered in water for 30 minutes.
  • Remove the stems and coarsely chop the anchos. Reserve the soaking liquid.
  • Set the chopped anchos into a food processor.
  • Heat the oil in a pan to medium heat and add the onion. Cook about 5 minutes to soften.
  • Add the garlic and tomato and cook another minute or so, until you can smell the garlic. Add them to the food processor.
  • Add the vinegar, cumin, oregano and a bit of salt and pepper along with about 1 cup of the soaking liquid. Process until it smooths out.
  • The sauce will be thick at this point. You can add more soaking liquid to achieve your desired consistency.
  • Give it a taste. You can adjust with salt and pepper and this point, and if you feel it needs a touch of sweetness, add the honey and process a bit more.
  • Press the sauce through a coarse strainer into a bowl. I use a wooden spoon to push it through.
  • Store in the fridge in an airtight container.
  • As a tasty variation, add up to 15 ounces (1 can) of tomato sauce while cooking, or after you strain the ancho chili sauce to simmer. It makes for an outstanding final sauce. Or, swirl in anywhere from 1 tablespoon to a cup of the ancho chili sauce to tomato sauce to liven up any dish.

Nutrition Facts : Calories 43 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, Sodium 8 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

ANCHO-CHILE CHICKEN BITES IN ANCHO-CHILI SAUCE



Ancho-Chile Chicken Bites in Ancho-Chili Sauce image

Here is a quick and easy recipe that is certain to satisfy your taste buds. The only problem you'll have is finding any leftovers!

Provided by Ken2729

Categories     < 60 Mins

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 lb boneless chicken breast (thin sliced by Purdue)
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons ground ancho chili pepper (divided)
3/4 cup flour
1 teaspoon sugar
3 egg whites (or AllWhites for best results)
vegetable oil (for deep frying)
2 tablespoons barbecue sauce (Famous Dave's Sweet n' Zesty)
3/4 cup chili sauce
1/2 cup honey
1/2 cup brown sugar
2 tablespoons butter

Steps:

  • Salt and lightly pepper both sides the chicken breast.
  • Liberally add the ancho chili pepper onto both sides of the breasts.
  • Cut the breasts into 1 inch cubes.
  • Whisk the egg whites.
  • In a Ziploc bag or mixing bowl, combine the flour, sugar, and 2 tablespoons of Acho Chili Pepper.
  • Take a handful of the cut chicken and dip into the egg whites. (coat well).
  • Place the chicken in the flour mixture and shake well. (coat well).
  • Place the chicken in the deep fryer at 355 degrees for 6 to 7 minutes. Drain on rack and set aside on paper towel. (NOTE: You do not have to fry all at once. Fry in batches for best results.).
  • For sauce:.
  • Melt butter in non stick pan. (medium heat).
  • Stir in honey and brown sugar until well blended.
  • Stir in Chili and Barbeque sauces.
  • Add remaining tablespoon of Ancho Chili pepper. Stir.
  • Bring to boil then let simmer for 5 minutes.
  • Place the chicken in a Tupperware bowl.
  • Pour sauce over chicken.
  • Put the top over Tupperware and shake chicken and sauce until chicken is evenly coated with sauce.
  • Serve over rice, with cajun fries, or food of your choice.

Nutrition Facts : Calories 639.1, Fat 18.5, SaturatedFat 7.5, Cholesterol 91.2, Sodium 1108.1, Carbohydrate 88.8, Fiber 2.1, Sugar 63.7, Protein 31.1

ANCHO CHILI SAUCE



Ancho Chili Sauce image

Categories     Sauce     Summer     Bon Appétit

Yield Makes about 1 1/4 cups

Number Of Ingredients 7

3 dried ancho chilies, stemmed, seeded, torn into pieces
2 tablespoons fresh lime juice
1/2 cup mayonnaise
2 tablespoons (packed) brown sugar
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
1/2 teaspoon ground cumin

Steps:

  • Place chilies in medium metal bowl. Pour enough boiling water over chilies to cover. Let stand until chilies are soft, about 30 minutes. Drain, reserving 1/2 cup soaking liquid.
  • Puree chilies, 3 tablespoons soaking liquid and lime juice in blender until smooth. Transfer to small bowl. Whisk in mayonnaise, brown sugar, oregano, rosemary and cumin. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using, adding water by tablespoonfuls and stirring if very thick.)

SOUTHWESTERN LIME CHICKEN WITH ANCHO CHILI SAUCE



Southwestern Lime Chicken with Ancho Chili Sauce image

Categories     Chicken     Pepper     Marinate     Low Carb     Lime     Summer     Bon Appétit

Yield Makes 8

Number Of Ingredients 12

1/2 cup fresh lime juice
6 tablespoons soy sauce
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh rosemary
1 tablespoon minced garlic
1 1/2 teaspoons chili powder
1/2 teaspoon cayenne pepper
8 skinless boneless chicken breast halves
8 slices Monterey Jack cheese
Ancho Chili Sauce

Steps:

  • Combine first 9 ingredients in medium bowl; whisk to blend. Place chicken in 13 x 9 x 2-inch glass baking dish. Pour marinade over. Cover and refrigerate overnight, turning occasionally.
  • Prepare barbecue (medium-high heat). Remove chicken breasts from marinade. Grill chicken until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken breast half; cover barbecue and cook until cheese melts, about 2 minutes. Transfer chicken breasts to plates. Serve with Ancho Chili Sauce.

ANCHO CHILE SAUCE



Ancho Chile Sauce image

This deeply flavored sauce is part barbecue sauce, part red-wine reduction.

Categories     Sauce     Blender     Garlic     Onion     Tomato     Quick & Easy     Backyard BBQ     Vinegar     Hot Pepper     Red Wine     Summer     Simmer     Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 11

1 dried ancho chile, stemmed, seeded, coarsely torn*
2 tablespoons vegetable oil
1 cup chopped onion
1 tablespoon tomato paste
3 garlic cloves, minced
1/2 cup dry red wine
1/2 cup ketchup
1 tablespoon apple cider vinegar
1 tablespoon (packed) dark brown sugar
2 teaspoons Worcestershire sauce
1/4 teaspoon ground cumin

Steps:

  • Place chile in medium bowl. Pour enough boiling water over to cover; let soak until soft, about 30 minutes. Drain, reserving soaking liquid.
  • Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until soft, stirring often, about 4 minutes. Add tomato paste; stir 2 minutes. Add garlic and stir 30 seconds. Add wine and softened chile; simmer 2 minutes. Add 3 tablespoons reserved chile soaking liquid, ketchup, and all remaining ingredients. Simmer 3 minutes, stirring often. Season with salt and pepper. Remove from heat and cool slightly.
  • Puree sauce in blender, adding more reserved soaking liquid by tablespoonfuls if too thick. DO AHEAD: Can be made 3 days ahead. Cover and chill.
  • * Available at many supermarkets and at specialty foods stores and Latin markets.

ANCHO CHILE TOMATO SAUCE



Ancho Chile Tomato Sauce image

If you are blessed with a surplus of tomatoes, this easy tomato sauce packs the essence of fresh tomato in a thick smoky flavored sauce. I shared this recipe from Better Homes and Gardens with a wonderful friend who had a never ending tomato crop.

Provided by CarolAT

Categories     Sauces

Time 30m

Yield 3 cups

Number Of Ingredients 7

2 1/4 lbs tomatoes (5 or 6)
2 tablespoons olive oil
1/2 cup onion, finely chopped
2 garlic cloves, minced
1 tablespoon dried ancho chile powder
1/4 cup fresh basil or 1/4 cup fresh cilantro, snipped
3/4 teaspoon salt

Steps:

  • Core tomatoes and cut in half - squeeze out and discard seeds. Cut tomatoes in chunks. One-third at a time, place tomato chunks in food processor bowl or blender container. Process with several on/off turns; tomatoes should remain chunky. Transfer to medium bowl. You should have about 3 1/4 cups tomatoes. Set aside.
  • In a medium saucepan, heat oil over medium heat. Add onion; cook and stir until tender but not brown (3 minutes). Stir in garlic and chile powder; cook and stir for 1 minute. Stir in tomatoes. Bring to boiling; reduce heat. Simmer gently; uncovered, about 15 minutes or until sauce is thickened. Stir in basil and salt; heat through. Makes 3 cups.
  • Hint: You can double the recipe and make several batches of sauce to store. Cover and refrigerate up to 1 week, or freeze up to 3 months. You can put the sauce in a jelly jar, add a label with storage directions and give as a gift from your kitchen. Your friends will thank you.

ANCHO CHILE SAUCE



Ancho Chile Sauce image

A most flavorful sauce that can be used on brisket, chicken or any bbq. Note: You can substitute 1 tablespoon Ancho Chile Powder for the dried chile and then add enough water to make it the consistency you want. Start with at least 1/2 cup water. From Bon Appetit.

Provided by gailanng

Categories     Mexican

Time 45m

Yield 1 1/2 cups

Number Of Ingredients 13

1 dried ancho chile, stemmed, seeded, coarsely torn (no ancho chile, see note in description)
2 tablespoons vegetable oil
1 cup chopped onion
1 tablespoon tomato paste
3 garlic cloves, minced
1/2 cup dry red wine
1/2 cup ketchup
1 tablespoon apple cider vinegar
1 tablespoon dark brown sugar, packed
2 teaspoons Worcestershire sauce
1/4 teaspoon ground cumin
salt
pepper

Steps:

  • Place chile in medium bowl. Pour enough boiling water over to cover; let soak until soft, about 30 minutes. Drain, reserving soaking liquid.
  • Heat oil in heavy medium saucepan over medium heat. Add onion and saute until soft, stirring often, about 4 minutes. Add tomato paste; stir 2 minutes. Add garlic and stir 30 seconds. Add wine and softened chile; simmer 2 minutes. Add 3 tablespoons reserved chile soaking liquid, ketchup and all remaining ingredients. Simmer 3 minutes, stirring often. Season with salt and pepper. Remove from heat and cool slightly.
  • Puree sauce in blender, adding more reserved soaking liquid by tablespoonfuls if too thick. May be made 3 days ahead; cover and chill.

Nutrition Facts : Calories 441, Fat 19.6, SaturatedFat 2.5, Sodium 1066.8, Carbohydrate 52.7, Fiber 5.1, Sugar 34.3, Protein 4.9

INSTANT-POT ANCHO CHILE SAUCE



Instant-Pot Ancho Chile Sauce image

Of all the sauces I make, this is definitely in the top three for both flavor and utility. Not only does it make delicious Red Chicken Enchiladas, but it's a perfect base for chili, and it adds a delightful piquancy to most Mexican or southwestern dishes.

Provided by Janet A. Zimmerman

Categories     Instant Pot     Pressure Cooker     Sauce     Chile Pepper     Hot Pepper     Cumin     Oregano     Vinegar     Quick & Easy     Condiment/Spread

Yield Makes 2 cups

Number Of Ingredients 8

2 ounces dried ancho chiles (3 to 5 chiles)
2 garlic cloves, lightly smashed
1 1/2 cups water
2 teaspoons kosher salt
1 1/2 teaspoons sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
2 tablespoons apple cider vinegar

Steps:

  • Prepare the chiles:
  • Pull or cut off the stems from the chiles and remove as many seeds as possible. Put the chiles in the Instant Pot. Be sure to thoroughly wash your hands after handling the chiles.
  • Pressure cook:
  • Add the garlic, water, salt, sugar, oregano, and cumin to the Instant Pot. Lock the lid into place. Select Manual; adjust the pressure to High and the time to 8 minutes. After cooking, naturally release the pressure for 5 minutes, then quick release any remaining pressure. Unlock and remove the lid.
  • Finish the sauce:
  • Pour the sauce into a blender. Add the vinegar and blend until smooth, being careful to hold the lid on. Use immediately, or store in a covered container in the refrigerator for up to a week or in the freezer for up to a month.

Tips:

  • To make the chicken bites more flavorful, marinate them for at least 30 minutes before cooking.
  • If you don't have any ancho chili powder, you can substitute it with a mixture of chili powder and cumin.
  • Be careful not to overcook the chicken, as it will become tough.
  • Serve the chicken bites with your favorite dipping sauce, such as sour cream, guacamole, or salsa.
  • Garnish the chicken bites with chopped cilantro or green onions for a pop of color and flavor.

Conclusion:

These ancho chile chicken bites are a delicious and easy-to-make appetizer or main course. They are perfect for parties, potlucks, or a quick weeknight meal. The chicken bites are tender and juicy, and the ancho chili sauce is flavorful and slightly spicy. Serve them with your favorite dipping sauce and enjoy!

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