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

2 hPour 4Nutri-Score C€€
par @thatdudecancook8 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • guajillo chilis (stemmed and seeded)Fruits et légumes3 morceaux
  • ancho chilis (stemmed and seeded)Fruits et légumes3 morceaux
  • chipotle chilis (canned, drained)Épicerie2 morceaux
  • garlic (peeled)Fruits et légumes5 morceaux
  • shallots (diced)Fruits et légumes3 morceaux
  • soy sauceÉpicerie37 ml
  • red wine vinegarÉpicerie30 ml
  • limes (juiced)Fruits et légumes3 morceaux
  • olive oilÉpicerie180 ml
  • thyme (leaves stripped from sprigs)Fruits et légumes10 morceaux
  • honeyÉpicerie21 g
  • ground cuminÉpices2 g
  • black pepper (ground)Épices2 g
  • whole chicken (spatchcocked, spine removed)Viandes1 morceau
  • cilantro (loosely packed)Fruits et légumes60 g
  • jalapeño (seeded and roughly chopped)Fruits et légumes1 morceau
  • kosher saltÉpices10 g
  • white wine vinegarÉpicerie60 ml
  • ginger (thumb-sized piece, peeled)Fruits et légumes20 g
  • white sugarÉpicerie50 g
  • sour creamProduits laitiers180 ml

par portion

Nutrition

1 015kcal

Glucides
30 g
Protéines
44 g
Lipides
80 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Blender
  • Poêle
  • Casserole
  • Four
  • Saladier

pas à pas

Préparation

  1. Soak the chilis

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

  2. Sauté the aromatics

    • Sauté the diced shallots, garlic and thyme in a pan until softened and fragrant.
    Étape 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.
    Étape 3

  4. Reserve part of the sauce

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

  5. Spatchcock the chicken

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

  6. Marinate the chicken

    • Let the marinade cool, then coat the chicken generously.
    • Refrigerate for as long as possible.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 10
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