Three Сhili Chicken

Показать описание

#shorts #food #cooking #chicken

Three Chili Chicken Recipe:
3 Guajillo chilis (soaked in boiled water for 20 minutes)
Ancho chilis (soaked in boiled water for 20 minutes)
Chipotle chilis
5 cloves Garlic
3 shallots diced
2 1/2 tbsp Soy sauce
2 tbsp Red wine vinegar
2 limes juiced
3/4 cup Olive oil
10 sprigs stripped Thyme
1 tbsp honey
1 tsp ground Cumin
1 tsp black Pepper

Cilantro sauce:
4 cups loose-packed cilantro
1 jalapeño seeded and rough chopped
2 tsp kosher salt
1/4 cup white wine vin
1 lime juiced
1 thumb-size piece of ginger
5 cloves of peeled garlic
2 large or 4 medium shallots
1/4 cup white sugar
3/4 cup sour cream

Chicken instructions:
1. sear the chicken on medium-high heat skin side down with a weighted pan on the back of the chicken.
2. let the skin crisp for 5 minutes on the stove before placing into a 400-degree (205 c) oven for 15 minutes.
3. remove the chicken from the oven and take away the weighted pan before flipping the chicken and returning to the oven for another 30-40 minutes depending on the size of the chicken. Also, be sure to remove the chicken and baste a few times as it cooks.

ThatDudeCanCook

Рекомендации по теме

Комментарии

Three Chili Chicken Recipe:
3 Guajillo chilis (soaked in boiled water for 20 minutes)
Ancho chilis (soaked in boiled water for 20 minutes)
Chipotle chilis
5 cloves Garlic
3 shallots diced
2 1/2 tbsp Soy sauce
2 tbsp Red wine vinegar
2 limes juiced
3/4 cup Olive oil
10 sprigs stripped Thyme
1 tbsp honey
1 tsp ground Cumin
1 tsp black Pepper

Cilantro sauce:
4 cups loose packed cilantro
1 jalapeño seeded and rough chopped
2 tsp kosher salt
1/4 cup white wine vin
1 lime juiced
1 thumb size piece ginger
5 cloves of peeled garlic
2 large or 4 medium shallots
1/4 cup white sugar
3/4 cup sour cream

Chicken instructions:
1. sear the chicken on medium-high heat skin side down with a weighted pan on the back of the chicken.
2. let the skin crisp for 5 minutes on the stove before placing into a 400-degree (205 c) oven for 15 minutes.
3. remove the chicken from the oven and take away the weighted pan before flipping the chicken and returning to the oven for another 30-40 minutes depending on the size of the chicken. Also, be sure to remove the chicken and baste a few times as it cooks.

thatdudecancook

That chicken got an adjustment like it was at a chiropractic visit 😂

saint

“We’re trying to bring your recipes that don’t suck” I love that line

azwb

Thanks for putting the recipe and instructions in the description!

richardggeorge

You are legit the best food YouTuber right now.

zaheer

I made this tonight and it was great. It has some heat to it, but it was full of flavor. If you're worried about it being too spicy, it isn't. A fantastic dish that's def a keeper. I have to give high praise to the cilantro sauce as well, it nearly steals the show. I will use the surplus for tacos and steak, for starters. Thanks for including the written recipe, you knocked this one out of the park!

terrismith

Tried it, pretty awesome! Works. I had a medium, whole chicken, 5 min pan roasting & 30 min @400 F. Caveat: I didn't have all the ingredients, so (1) instead of shallots, I substituted chopped up 50:50 mix of purple & white onions (2) No guajillo in my pantry, so for chiles, I utilized Ancho/Pasilla, New Mexico, & the Chipotle (3) No Thyme, so skipped altogether. I believe the more delicate flavor of Thyme would have gotten lost among all the chiles anyway. I didn't have cilantro nor sour cream for the cilantro sauce. So I substituted fresh Italian parsley & crème fraîche . It turned out great, and the chicken was picked to the bone!!

rfc