Chicken Breast in Creamy Pumpkin Seed and Guajillo Sauce with Lime Rice and Sautéed Zucchini

Instructions

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   1. Season the chicken breasts on both sides with 4 g (3/4 tsp) salt and the black pepper. Set aside while you prepare the sauce.

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   2. Place the dried guajillo chiles in a bowl with 240 ml (1 cup) hot chicken broth and let them soften for 10 minutes.

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   3. In a large skillet, toast the pumpkin seeds over medium heat for 3 to 4 minutes, stirring constantly, until lightly golden and nutty. Remove them from the pan.

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   4. In the same skillet, add 15 ml (1 tbsp) vegetable oil. Sauté half of the onion and half of the garlic for 2 minutes. Add the tomato and cook 4 more minutes until softened.

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   5. Blend the softened chiles with their soaking liquid, the toasted pumpkin seeds, the sautéed onion and garlic, the cooked tomato, the remaining 240 ml (1 cup) chicken broth, the cream, cumin, oregano, and 2 g (1/4 tsp) salt until smooth.

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   6. Heat 15 ml (1 tbsp) vegetable oil in the same skillet over medium-high heat. Sear the chicken breasts for 3 to 4 minutes per side until nicely colored. Remove briefly.

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   7. Carefully pour the blended sauce into the skillet. Cook for 3 minutes over medium heat, stirring occasionally. Return the chicken to the skillet, cover, and cook 10 to 12 minutes more, until the center of the chicken reaches 74°C / 165°F.

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   8. Meanwhile, make the rice. In a medium saucepan, melt the butter with 15 ml (1 tbsp) vegetable oil over medium heat. Add the remaining onion and garlic; cook for 2 minutes.

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   9. Stir in the rice and cook it for 2 minutes. Add 360 ml (1 1/2 cups) water, the zest of 1 lime, 15 ml (1 tbsp) lime juice, and 2 g (1/4 tsp) salt. Once boiling, reduce the heat, cover, and cook for 15 minutes. Turn off the heat and let it rest for 5 minutes before fluffing.

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    10. In another skillet, heat the remaining vegetable oil over medium-high heat. Sauté the zucchini for 4 to 5 minutes with the remaining salt until tender but still firm. Add 15 ml (1 tbsp) lime juice and toss.

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    11. Adjust the seasoning of the chicken sauce if needed. Serve each portion with lime rice, sautéed zucchini, and plenty of pumpkin seed sauce over the top. Finish with fresh cilantro and the remaining lime zest.

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    12. If you prefer to reheat the dish in the oven, place it in an oven-safe dish and warm at 180°C / 350°F for 10 to 12 minutes, tightly covered so it does not dry out.