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Garlic Potatoes with Pasilla

Name: Garlic Potatoes with Pasilla
Prep time: 20 min
Total time: 25 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 pasilla chile, cleaned, stemmed, seeded; 1/3 cup Progresso™ chicken broth (from 32-oz carton), heated; 2 tablespoons olive or vegetable oil; 4 cloves garlic, thinly sliced; 2 lb red potatoes, cut in fourths (if too big, cut in 1-inch cubes); 1/2 teaspoon salt; 1 tablespoon fresh lime juice

Prep 20 min
Total 25 min
Ingredients 7
Servings 6

A delicious side dish good for all seasons. This dish will add heat and flavor to any chicken or turkey!

Ingredients

1 pasilla chile, cleaned, stemmed, seeded
1/3 cup Progresso™ chicken broth (from 32-oz carton), heated
2 tablespoons olive or vegetable oil
4 cloves garlic, thinly sliced
2 lb red potatoes, cut in fourths (if too big, cut in 1-inch cubes)
1/2 teaspoon salt
1 tablespoon fresh lime juice

Directions

1

Add pasilla to hot chicken broth (cut pasilla in half if desired). Cover and let stand 7 to 10 minutes. Remove from broth, reserving. Finely chop pasilla.
2

In 12-inch nonstick skillet, heat oil over medium-high heat. Cook garlic in oil 1 minute to 1 minute 30 seconds, stirring frequently, until garlic is golden brown. Remove garlic; set aside. Stir in potatoes; cook 3 to 5 minutes or until light golden brown. Stir in pasilla and broth. Reduce heat to low; cover and cook 5 to 8 minutes or until fork tender. Stir in salt and lime juice. Serve.