Red Chicken

The food blog Tastespotting.com is a favorite of mine. It features the most beautiful pictures of food from all over the blogosphere. They are running a project right now called eat the rainbow. Each week for 5 weeks they are asking people to eat their rainbow focusing on specific colors each week. There is red, orange, yellow, green, blue, and purple. I think this is such a unique and beautiful way to eat and cook. I will be trying to cook at least one meal in the color scheme each week.

This week’s color is red! This is my favorite color so of course I’m excited to make this meal.

Red Chicken

4 chicken quarters

1 head of roasted garlic (Next time I’m going to use two)

approx 8 roasted red jalapenos

3 roasted tomatillos (green tomato looking vegetables that havere found in a husk)

1 can of diced tomatoes

1/4 onion

1 tsp cinnamon

1tsp cumin

1tsp black pepper

1 jar of chicken stock (make your own)

1/2 stick of butter

Place garlic, peppers, and tomatillos on a cookie sheet and roast at 400 until the peppers start to blacken about 5 minutes. Turn once and cook for another 5 minutes. Set aside to cool.

Once cooled enough to handle slice off the stems of the jalapenos and tomatillos. pull the cloves away from the base of the garlic. Usually this leaves a little hole from where it once connected. You can squeeze the roasted garlic out just like squeezing toothpaste. This is a lot of fun and smells delicious. The process gets sticky but it’s all in the name of awesome food.

Blend the peppers, garlic, tomatoes, and tomatillos in a blender or food processor. Set the red sauce to the side for now.

Salt and pepper both sides of your chicken pieces. In a large, deep, hot pan melt the butter. Place the chicken in the pan to brown on both sides. The pan should be quite hot. It will only take about 2-3 minutes per side.

Once all pieces are browned turn the heat down to low and add the red sauce and chicken stock.

Cover the pot and simmer on low for about 3 hours. For the last 20 minutes place pot in the oven and turn on broiler to crisp up the top. (Make sure your pan is oven safe! If it is not transfer the chicken pieces to a cookie sheet and broil them that way).

Top the chicken with the red sauce. We added a drizzle of coconut milk to the top for good measure.

This meal was spicy without melting your face off. I has good subtle flavor from the cumin and cinnamon. I loved eating this red meal. Next up Orange!

 

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About thatgirldownsouth

Anything is possible in the big green kitchen. View all posts by thatgirldownsouth

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