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Award-winning chef Roberto Santibañez earned his stripes at Paris' top culinary institutions before returning to his native Mexico. Once there, he opened a series of ground-breaking restaurants that won overwhelming critical acclaim and raised the bar for contemporary Mexican cuisine. As the culinary director of Rosa Mexicano, Santibañez invests his vast experience and culinary ingenuity to further lead the way in redefining Mexican cooking. Their two legendary restaurants in Manhattan are a must for any visit to the Big Apple.
For those of us that won't be heading to New York anytime soon, we are delighted to be able to afford you a taste of these special flavors. A cousin of the chipotle chile and native to the state of Oaxaca, Mexico, Pasilla de Oaxaca is a smoky and highly flavorful chile. When blended thoughtfully with slow-roasted garlic and charred tomatillos, it yields a lively and delicious salsa.
MILD - Pomegranate and Black Bean
Since 1984 Rosa Mexicano has been a leader in Mexican cuisine in New York City. After 20 successful years, they have decided to bring their products to you and Rosa Mexicano Kitchen was developed as a retail division of Rosa Mexicano Restaurants. Starting with this line of salsas and tortilla chips, RM Kitchen and Culinary Director Roberto Santibanez have succeeded in creating several authentic, unique and delicious Mexican products.
These salsas can be used to enhance your meal or as a dipping sauce with your favorite Rosa Mexicano Chips. Either way, we hope that you will experience and enjoy a taste of Mexicano for yourself.
A smoke-dried form of the ripened jalapeño, the chipotle is full-bodied and rich in flavor. This unique blend (chipotle, guajillo, pomegranate and black bean) created a sweet and tangy salsa that's delightful for dipping as well as cooking.
Pollo en Salsa de Pasilla
2.5 lbs skinless, boneless chicken breast (4 pieces, 10 oz each)
1 tablespoon vegetable oil
2/3 jar Rosa Mexicano Kitchen Salsa
10 sprigs fresh cilantro (optional)
Salt & Pepper
Directions:
Heat the oil in a 12 inch sauté pan. Make sure that the pan has a lid. Season the chicken with salt on all sides. Sear the chicken breasts for 3 minutes on each side at medium high heat. Pour the Rosa Mexicano salsa over the chicken, cover with lid and allow to simmer for 15 minutes or until chicken is done. You may need to add 1/4 cup water (or white wine or chicken stock) as the liquid evaporates while cooking. Check for salt and add more if necessary. While the chicken is simmering, chop the cilantro sprigs to add on top of the chicken once the pieces are on the serving dish.
We suggest serving with hot corn or wheat tortillas, some steamed rice and black beans.
Another possible variation is to add a half cup of grated Mexican cheese at the end of the cooking time, simmer until cheese is fully melted and then serve.
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