Savory chicken
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Savory chicken
  Savory    Chicken    Mexican    Poultry  
Last updated 6/12/2012 12:53:34 AM. Recipe ID 15388. Report a problem with this recipe.
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      Title: Savory chicken
 Categories: Mexican, Poultry
      Yield: 6 Servings
      3    Or 4 half chicken breasts,
           -boned and skinned,
           Cut into pieces
  Savory Chicken is so fast and so good you will just want to stand and
  eat it out of the pan.
  (Home Spice Blend: use approximately the measurements below for
  spices. For the spice blend, combine cumin, cayenne pepper, thyme,
  garlic and onion powders, salt and flour.  Increase the spice amounts
  if you are cooking more than 2 1/2 pounds of chicken.)
  1  tsp cumin powder 1/4 tsp cayenne pepper 1 tsp crushed thyme 1/2 tsp
  garlic powder 1/2 tsp onion powder 1/2 tsp salt 1 Tbs flour 2 Tbs
  butter 1 or 2 cloves garlic, chopped 1 or 2 jalapeno chiles, seeded,
  minced 1/2 cup to 3/4 cup light beer This recipe doubles easily but
  don't try to saute the chicken all at once. After the chicken is
  skinned and boned, rub it with your home spice blend.  If you get
  inspired, add another spice. Let the spiced chicken sit at room
  temperature for about 20 minutes.
  Using a heavy 12-inch skillet, heat the butter and oil and add 1 cup
  of the chicken pieces at a time.  Saute over medium heat until
  golden. Remove to a plate.  Saute the rest of the chicken, adding
  more oil if necessary. When all the chicken is sauteed, drain off any
  excess oil. Put all the chicken pieces back in the pan, along with
  the chiles and garlic and add the beer. A great head of steam will
  rise up the the most wonderful aroma. Quickly now, clamp on the lid
  and turn the heat to low.  Check every 5 minutes and turn the chicken
  in the reducing broth.  Cook for about 15 to 18 minutes. If the broth
  cooks away toward the end of the cooking, just add a tablespoon more
  beer.  At the end you should be left with a nice thick glaze.  Push
  the chicken around the beer glaze so it all gets coated. This is
  about the best taco meat you will ever encounter. Since tacos are
  filled with other things, the recipe above will serve 4 people unless
  you ate too much out of the pan.

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Recipe ID 15388 (Apr 03, 2005)

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