ROLLITOS DE POLLO EN SALSA DE GUAJILLO (CHICKEN ROLLS IN GUAJILLO PEPPER SAUCE)

Rollitos de Pollo en Salsa de Guajillo (Chicken Rolls in Guajillo Pepper Sauce) image

Chicken breasts are pounded flat, then rolled up with ham and a mushroom-cilantro stuffing, and roasted. The orange-guajillo sauce really sets this dish off!

Provided by Rosa Isel

Categories World Cuisine Recipes Latin American Mexican

Time 1h20m

Yield 6

Number Of Ingredients 16

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Ingredients

¼ onion
1 clove garlic
2 teaspoons vegetable oil
4 cloves garlic, minced
1 (16 ounce) can sliced mushrooms, drained
2 teaspoons minced fresh cilantro
6 (5 ounce) skinless, boneless chicken breast halves, pounded 1/3 inch thick
8 ounces thinly sliced ham
2 teaspoons vegetable oil
2 cups water
5 guajillo chile peppers, stemmed and seeded
1 pound tomatoes, seeded and chopped
2 teaspoons vegetable oil
½ cup orange juice
½ teaspoon dried oregano
Salt to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Place the onion quarter, and garlic clove on a small pan, and place in the oven to roast as oven comes to temperature. Remove once golden.
Meanwhile, heat 2 teaspoons vegetable oil in a skillet over medium heat. Stir in minced garlic, and cook for about a minute until golden brown and fragrant. Pour in mushrooms, and cook for a minute or two until the garlic flavor has infused the mushrooms, and they are no longer soggy. Stir in the cilantro, then remove from heat.
Prepare the rolls by laying each chicken breast onto your work surface. Spoon some of the mushroom filling onto the center of the chicken breast, then cover with the ham. Roll into a firm cylinder, and secure with toothpicks.
Heat 2 teaspoons of vegetable oil in a skillet over medium-high heat. Add the chicken rolls; sear until golden brown on all sides, about 5 minutes. Place into the preheated oven, and cook until they reach an internal temperature of 160 degrees F (70 degrees C), 15 to 20 minutes.
While the chicken is baking, bring the water to a boil, and blanch the guajillo chiles until softened, about 30 seconds. Place chiles into a blender, along with the tomatoes, roasted onion, and roasted garlic; puree until smooth, using water as needed to make a smooth sauce.
Heat 2 teaspoons of vegetable oil in a skillet over medium heat. Pour in the pureed sauce, and bring to a boil. Pour in the orange juice, season with oregano, and salt to taste. Return to a boil, then reduce heat to medium, and simmer for 5 minutes.
To serve, remove the toothpicks from the chicken rolls, and slice each into 3 or 4 slices. Arrange onto dinner plates, and bathe with sauce.

Nutrition Facts : Calories 261.4 calories, Carbohydrate 14 g, Cholesterol 80.7 mg, Fat 8.5 g, Fiber 3.6 g, Protein 32.7 g, SaturatedFat 1.7 g, Sodium 398.3 mg, Sugar 7.6 g

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Melissa Drake

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This recipe was a bit too spicy for my taste, but I still enjoyed it. I think I'll try using a milder pepper next time.

Kamrun Nahar

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I'm not a big fan of guajillo peppers, but I really enjoyed this recipe. The chicken rolls were moist and flavorful, and the sauce was just the right amount of spicy.

Vicent Ssali

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This recipe is a great way to use up leftover chicken. The chicken rolls were flavorful and the sauce was very tasty.

Shakhawat sarker

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The chicken rolls were a bit dry, but the sauce was delicious. I think I'll try adding some more moisture to the chicken next time.

Amir Shah

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I made this recipe for my family and they loved it! The chicken rolls were tender and juicy, and the sauce was flavorful.

Abiodun Olaoye

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This recipe was easy to follow and the chicken rolls turned out great! I will definitely be making this again.

Gonjing bekind

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The chicken rolls were a bit bland, but the sauce was delicious.

Indiphile Sobahle

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I'm not a big fan of guajillo peppers, but I really enjoyed this recipe. The chicken rolls were moist and flavorful, and the sauce was just the right amount of spicy.