Sunny Arizonas Special Chicken
Source of Recipe
the web
List of Ingredients
4 pickled jalapeno peppers, stemmed, seeded and finely minced
2 large cloves garlic, finely minced
1 teaspoon dry mustard
1 teaspoon each dried sweet basil and oregano, rubbed to a powder
2 teaspoons kosher salt (coarse) salt
3 Tablespoons fresh orange juice
1/4 cup honey
3 tablespoons red wine vinegar
2 tablespoons vegetable oil
1 small onion, finely minced
3 cups crushed canned tomatoes
5 to 6 pounds chicken, cut into serving pieces
Recipe
TO PREPARE THE SAUCE:
1. Make sure the jalapenos and garlic are very finely minced.
2. In a ceramic bowl, combine the minced peppers and garlic with the dry mustard, basil, oregano, salt, orange juice, honey, and vinegar. Set aside.
3. In a 2-quart saucepan, heat the oil over medium heat, then add the onion and saute until softened but not browned. Stir in the tomatoes and add the mixture set aside in Step 2.
4. Bring the sauce to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, for 40 minutes, or until it has been reduced to a desirable thickness.
5. Taste and correct the seasonings.
TO BARBECUE THE CHICKEN:
1. When the fire is ready, position the rack 5 inches above the heat source.
2. Place the chicken pieces on the hot rack, skin side down. When seared, turn and grill the pieces bone side down, until light golden.
3. Remove the chicken from the grill and cover the rack with a layer of heavy-duty broiler foil. Puncture the foil to make plenty of ventilation holes.
4. Place the chicken on the foil, skin side down, and generously spoon on the barbecue sauce. Grill until the sauce is set. Then turn the pieces over, sauce the skin side, and grill bone side down.
5. Continue saucing and turning until all the pieces are done, about 50 to 60 minutes. To test for doneness, insert the tip of a sharp knife into the larges piece of chicken breast. If the juices run clear, it's done. Yield: 3 cups sauce
Serves: 4 to 6
"PULLED" BARBECUE:
This method prepares your meat for a delicious "pulled" barbecue. I prefer using beef brisket and beef round roasts, but pork shoulders and butts may be used. Here's how to do it in the oven or on top of the stove.
If you are cooking the meat in the oven, preheat it to 325 F.
Sprinkle the meat with salt and pepper to taste. Place it in a heavy pot. If you intend to cook the meat on a burner, add 1/2 cup water to the pot and cover tightly with a lid or aluminums foil. Cook on the lowest flame or heat setting possible. Check the meat periodically and add more water if necessary. If you are cooking the meat in the oven, you need not add water. Just cover tightly and place in the oven.
For either method, cook approximately 1 hour per pound of meat, or until the meat is fork tender and falls apart.
When the meat is done, remove it from the pot and allow it to cool. Trim any excess fat from the meat. For full "pulled" meat, pull meat into shreds with your hands or two forks. For partially "pulled" meat, pull the meat into 1-inch chunks.
Return the shredded meat to the pot, add your favourite sauce, allowing 1/2 cup sauce per pound of meat, or to taste, and cook, uncovered, over low heat. The barbecue should be heated through.
|
|
member logon
