Posted: Thursday, 01 May 2008 10:51AM
Narsai's Mexican Chicken Adobo Style
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1 fryer (3 lb),skinned and disjointed
2 TBS salad oil
1 small onion, sliced
4 garlic cloves, chopped
1 tsp cumin seeds
1/2 tsp ground allspice
1/2 tsp oregano leaves
3 TBS chili powder
1/4 cup vinegar
1-1/2 cups chicken broth (or 14 oz can)
Fry chicken pieces in oil until browned. Remove to a platter. Add onion and saute over low heat until starting to brown. Stir in garlic, cumin seeds, allspice, oregano, and chili powder and saute for 1 minute more. Pour the vinegar and broth in the pan and stir it over heat to deglaze the brown particles. Transfer pan contents to a blender or food processor and process to a smooth puree. Return chicken parts to pan, cover with puree and simmer until tender, about 25-30 minutes. Adjust seasoning with salt and pepper.
ON AIR: 5/5/08 |
Recipe Copyrighted 2008 by Narsai M. David
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