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Three Chili Chicken with Cilantro Sauce
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Three Chili Chicken with Cilantro Sauce

2 hPara 4Nutri-Score C€€
de @thatdudecancook8 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • guajillo chilis (stemmed and seeded)Frutas y verduras3 piezas
  • ancho chilis (stemmed and seeded)Frutas y verduras3 piezas
  • chipotle chilis (canned, drained)Despensa2 piezas
  • garlic (peeled)Frutas y verduras5 piezas
  • shallots (diced)Frutas y verduras3 piezas
  • soy sauceDespensa37 ml
  • red wine vinegarDespensa30 ml
  • limes (juiced)Frutas y verduras3 piezas
  • olive oilDespensa180 ml
  • thyme (leaves stripped from sprigs)Frutas y verduras10 piezas
  • honeyDespensa21 g
  • ground cuminEspecias2 g
  • black pepper (ground)Especias2 g
  • whole chicken (spatchcocked, spine removed)Carne1 pieza
  • cilantro (loosely packed)Frutas y verduras60 g
  • jalapeño (seeded and roughly chopped)Frutas y verduras1 pieza
  • kosher saltEspecias10 g
  • white wine vinegarDespensa60 ml
  • ginger (thumb-sized piece, peeled)Frutas y verduras20 g
  • white sugarDespensa50 g
  • sour creamLácteos180 ml

por ración

Nutrición

1015kcal

Carbohidratos
30 g
Proteínas
44 g
Grasas
80 g
Adaptar utensilios

lo que usará

Utensilios

  • Batidora de vaso
  • Sartén
  • Cazo
  • Horno
  • Bol

paso a paso

Preparación

  1. Soak the chilis

    • Place the guajillo and ancho chilis in a bowl and cover with boiled water.
    • Let them soak until softened.
    Paso 1

  2. Sauté the aromatics

    • Sauté the diced shallots, garlic and thyme in a pan until softened and fragrant.
    Paso 2

  3. Build and blend the marinade

    • Add the chipotles, soy sauce, red wine vinegar, olive oil, cumin, pepper, honey and lime juice to the pan.
    • Add the soaked chilis and blend everything into a fine paste.
    Paso 3

  4. Reserve part of the sauce

    • Set aside about 60% of the mixture in a pot for serving later.
    Paso 4

  5. Spatchcock the chicken

    • Remove the spine of the chicken and flatten it.
    Paso 5

  6. Marinate the chicken

    • Let the marinade cool, then coat the chicken generously.
    • Refrigerate for as long as possible.
    Paso 6

  7. Sear the chicken

    • Sear the chicken skin side down over medium-high heat with a weighted pan on the back.
    • Let the skin crisp before transferring to the oven.
    Paso 7

  8. Roast the chicken

    • Roast at 205 °C for 15 minutes.
    • Remove the weight, flip the chicken and return to the oven.
    • Baste a few times during cooking.
    Paso 8

  9. Make the cilantro sauce

    • Blend the cilantro, jalapeño, kosher salt, white wine vinegar, lime juice, ginger, garlic, shallots, sugar and sour cream until smooth.
    Paso 9

  10. Finish the sauce and serve

    • Warm the reserved marinade in its pot and stir in the cream.
    • Serve the chicken with the sauce and cilantro sauce.
    Paso 10
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