Chicken Chicharrones
Source of Recipe
Chef Andy Husbands from his cookbook,"The Fearless Chef")
Recipe Introduction
(Serves 4)
List of Ingredients
Olive Oil 1/4 cup
Chicken thighs, skinless, boneless (cut into 3 inch squares) 1 1/2 lbs.
Kosher salt to taste
Cracked black pepper to taste
Garlic, peeled, minced 1/4 cup
Chili powder 1 tablespoon
Cumin seeds, toasted and ground 1 tablespoon
Corriander seeds, toasted and ground 1 tablespoon
Oregano, fresh, roughly chopped 1 tablespoon
White vinegar 1/3 cup
Lime, cut into wedges 1/2
Recipe
In a heavy-bottomed skillet over medium-high heat, heat oil until it is
hot but not smoking.
Season chicken with salt and pepper and add to the skillet. Cook until
it turns golden brown and starts to fall apart (7 to 10 minutes),
stirring occasionally and scraping as it sticks to the bottom of the
pan.
Add garlic and cook 2 more minutes, stirring constantly so the garlic
doesn't burn. Add chili powder, cumin, coriander and oregano; cook for
one minute.
Stir in vinegar and cook until the chicken is glazed, about one minute
more. Remove from heat. Season with salt and pepper.
Squeeze fresh lime over the chicken and serve hot with warm tortillas,
Salsa 101 and Limed Sour Cream.
SALSA 101
(Makes 2 cups)
INGREDIENTS
Tomato, cut into 1/4 inch dice 1 large
Red onion, minced 1/2 cup
Cilantro, chopped 1/2 cup
Jalapeno, seeded and minced 1
Lime juice, freshly squeezed 2 tablespoons
Extra-virgin olive oil 1 tablspoon
Salt and pepperTo taste
METHOD OF PREPARATION
In a medium-sized mixing bowl, combine all ingredients. Salsa will keep
for up to one week, refrigerated.
LIMED SOUR CREAM
(Makes 1/2 cup)
INGREDIENTS
Sour cream 1/2 cup
Lime juice, fresh 2 tablespoons
Cumin seeds, toasted and ground 1/2 teaspoon
Chipotle pepper, dried, re-hydrated and minced 1
Salt and pepper To taste
METHOD OF PREPARATION
1. Combine all ingredients in a small mixing bowl and stir thoroughly.
Will keep for about 1 week refrigerated in an airtight container.
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