| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
1 |
Servings |
INGREDIENTS
|
|
Southwest Chicken Thighs: |
INSTRUCTIONS
Wash and quarter 4 boneless chicken thighs (skin on). Sprinkle with: Salt
and pepper 1-1/2 tsp cumin 1/4 tsp. cayenne pepper 1 tsp. finely chopped
garlic Toss with chicken pieces and marinate in refridgerator for 2 hours.
While that is marinating, bake 8 cloves of garlic,drizzled with olive oil
in a 350 degree oven for 20-30 min. Squeeze pulp out when cooled.
Saute chicken in 2 Tblsp. butter and leave in skillet. Make a roux ( in
small saucepan) of 2 Tblsp. butter and 2 Tblsp. flour and cook for 6 min.
Add 1-1/2 C. boiling chicken broth or stock. Add baked garlic and cook 5
more min.
Add sauce to chicken, scraping up the brown bits in the skillet. Then add
about 1/2 to 3/4 C. of COOKED and drained chorizo. Add one Ancho
chili,softened in hot water, seeds removed. Julienne the chili into small
pieces. Add 2 Tblsp. chopped fresh cilantro and 1/2 tsp. cinnamon.
If you try it before I do, let me know what you think.
Recipe By : Chefdujour
From: "Jim Sposato" Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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