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Three Chili Chicken with Cilantro Sauce
Hoofdgerecht

Three Chili Chicken with Cilantro Sauce

2 uVoor 4Nutri-Score C€€
van @thatdudecancook8 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

4 personen
  • guajillo chilis (stemmed and seeded)Groente en fruit3 stukken
  • ancho chilis (stemmed and seeded)Groente en fruit3 stukken
  • chipotle chilis (canned, drained)Voorraadkast2 stukken
  • garlic (peeled)Groente en fruit5 stukken
  • shallots (diced)Groente en fruit3 stukken
  • soy sauceVoorraadkast37 ml
  • red wine vinegarVoorraadkast30 ml
  • limes (juiced)Groente en fruit3 stukken
  • olive oilVoorraadkast180 ml
  • thyme (leaves stripped from sprigs)Groente en fruit10 stukken
  • honeyVoorraadkast21 g
  • ground cuminKruiden en specerijen2 g
  • black pepper (ground)Kruiden en specerijen2 g
  • whole chicken (spatchcocked, spine removed)Vlees1 stuk
  • cilantro (loosely packed)Groente en fruit60 g
  • jalapeño (seeded and roughly chopped)Groente en fruit1 stuk
  • kosher saltKruiden en specerijen10 g
  • white wine vinegarVoorraadkast60 ml
  • ginger (thumb-sized piece, peeled)Groente en fruit20 g
  • white sugarVoorraadkast50 g
  • sour creamZuivel180 ml

per portie

Voedingswaarden

1.015kcal

Koolhydraten
30 g
Eiwitten
44 g
Vetten
80 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Blender
  • Koekenpan
  • Steelpan
  • Oven
  • Mengkom

stap voor stap

Bereiding

  1. Soak the chilis

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

  2. Sauté the aromatics

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

  4. Reserve part of the sauce

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

  5. Spatchcock the chicken

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

  6. Marinate the chicken

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