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

2 godz.Porcje: 4Nutri-Score C€€
od @thatdudecancook8 importówugotowano 0 razy
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Składniki

4 osoby
  • guajillo chilis (stemmed and seeded)Warzywa i owoce3 kawałki
  • ancho chilis (stemmed and seeded)Warzywa i owoce3 kawałki
  • chipotle chilis (canned, drained)Spiżarnia2 kawałki
  • garlic (peeled)Warzywa i owoce5 kawałki
  • shallots (diced)Warzywa i owoce3 kawałki
  • soy sauceSpiżarnia37 ml
  • red wine vinegarSpiżarnia30 ml
  • limes (juiced)Warzywa i owoce3 kawałki
  • olive oilSpiżarnia180 ml
  • thyme (leaves stripped from sprigs)Warzywa i owoce10 kawałki
  • honeySpiżarnia21 g
  • ground cuminPrzyprawy2 g
  • black pepper (ground)Przyprawy2 g
  • whole chicken (spatchcocked, spine removed)Mięso1 kawałek
  • cilantro (loosely packed)Warzywa i owoce60 g
  • jalapeño (seeded and roughly chopped)Warzywa i owoce1 kawałek
  • kosher saltPrzyprawy10 g
  • white wine vinegarSpiżarnia60 ml
  • ginger (thumb-sized piece, peeled)Warzywa i owoce20 g
  • white sugarSpiżarnia50 g
  • sour creamNabiał180 ml

na porcję

Wartości odżywcze

1015kcal

Węglowodany
30 g
Białko
44 g
Tłuszcz
80 g
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Przybory

  • Blender kielichowy
  • Patelnia
  • Rondel
  • Piekarnik
  • Miska

krok po kroku

Przygotowanie

  1. Soak the chilis

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

  2. Sauté the aromatics

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

  4. Reserve part of the sauce

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

  5. Spatchcock the chicken

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

  6. Marinate the chicken

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