Chicken Chile
Juicy roasted chicken smothered in a spicy chili peanut sauce with fresh garlic, jalapenos, and sage, perfect for bold flavor lovers and hearty meals.
Ingredients
Instructions
- In a blender, combine peanut oil, chili powder, garlic, and jalapeno peppers.
- Place the chickens in a baking dish and pour the chili mixture over them.
- Bake at 375° to 400°F for 1 to 1.5 hours until chickens are cooked through.
- Save the pan drippings after roasting.
- Pour the drippings into the blender with Dijon mustard, red wine vinegar, and red onion.
- Blend all ingredients together to make a flavorful gravy.
- Serve the roasted chicken with the chili peanut gravy over mashed potatoes.
Tips & Substitutions
For a milder flavor, remove the seeds from the jalapeno peppers before blending. If you don't have peanut oil, vegetable or canola oil can be used as a substitute. Fresh sage can be replaced with dried sage, but use less as it is more concentrated. For added flavor, consider marinating the chickens in the chili mixture for a few hours before baking.
Serving Suggestions
Serve the roasted chicken with the chili peanut gravy generously poured over mashed potatoes for a hearty meal. Pair it with a side of steamed vegetables or a fresh salad to balance the richness. This dish also pairs beautifully with *Mary Alice'S Chicken Casserole* for a comforting dinner experience.
Storage & Reheating
Store leftover chicken and gravy in airtight containers in the refrigerator for up to 3 days. To reheat, place the chicken in the oven at 350°F until warmed through, and heat the gravy gently on the stove or in the microwave. Ensure the chicken is heated to an internal temperature of 165°F before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Chile contains roughly 946 calories, with 2g protein, 10g carbohydrates, and 102g fat. It is a good source of vitamin A (15% of the Daily Value), dietary fiber (13% of the Daily Value), and iron (10% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of oil for this recipe?
Yes, you can use other oils like canola or vegetable oil if you prefer. Peanut oil gives a unique flavor but isn't essential. Just choose an oil with a high smoke point for roasting.
What can I substitute for fresh sage?
If you don't have fresh sage, you can use dried sage as a substitute. Just remember that dried herbs are more potent, so use about one-third the amount of dried sage compared to fresh.
Can I make this ahead of time?
Absolutely! You can prepare the chicken and marinade in advance, allowing the flavors to meld in the fridge. Roast it just before serving for the best results. The gravy can also be made ahead and reheated.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).