4 Whole boneless, skinless chicken breasts
1 Large onion, peeled
sliced
2 Cloves garlic, peeled :
minced
3 jalapeno chilies, stems removed finely chopped
1 Small Bunc fresh cilantro, washed :
chopped
1 1/2 Teaspoons crushed cracked black pepper
Salt to taste 1/2 Cup corn or olive oil
Drunken Black Beans: 1 Pound black turtle beans
1/4 Pound smoked bacon :
in medium dice
1/4 Pound Mexican Chorizo Sausage skin removed
2 onions, peeled :
in small dice
1 carrot, peeled in small dice
3 Cloves garlic , peeled :
minced
3 jalapenos, stems removed minced
1 smoked ham hock
1/2 Tablespoon epazote :
chopped finely
1 Bottle dark Mexican beer
2 Quarts rich chicken stock
1/4 Cup cornstarch
1/4 Cup Tequila
Salt to taste 1 Bunch fresh cilantro chopped
Lime juice to taste Smoked Tomato Ranchero: 3 tomatoes, peeled, seeded :
in small dice
1 1/2 Tablespoons olive oil
8 Cloves garlic peeled
2 onions, peeled :
in small dice
1 carrot, peeled in small dice
1/2 Teaspoon fresh thyme :
chopped fine
1/2 Teaspoon fresh oregano -- chopped fine
1/2 Teaspoon ground cumin
1/2 Teaspoon ground coriander
1/2 Teaspoon cracked black peppercorns
1 bay leaf
1 Cup Veal Demi-Glace
2 Cups rich chicken stock
1/2 Cup Ancho Chili Paste
1 Small red bell pepper, roasted, skinned, seeded in
small di 1 Small yellow bell pepper :
as above
1 Small poblano chili,seeded in small dice
1 Small Bunc cilantro, washed, :
chopped
Lime juice to taste Salt to taste Ancho Chile Paste: 4 ancho chilies, stem and seeds removed
1 Small onion, peeled chopped
1 Clove garlic, peeled :
chopped
1 jalapeno chopped
1 serrano chili :
chopped
1 chipotle chili chopped
1 Small Bunc fresh cilantro
1 Cup rich chicken stock
Tart Tomatillo Relish: 8 Large tomatillos, husked :
in 1/8" dice
1/2 red bell pepper, seeded in 1/8" dice
1/2 yellow bell pepper, seeded :
in 1/8" dice
2 jalapenos, seeds removed in 1/8" dice
2 shallots, peeled :
in 1/8" dice
1 garlic clove, peeled -- minced
Juice of 4 large limes Maple syrup to taste Salt to taste Cotija queso (mexican hard cheese)
Prepare smoker for cold smoke. Place chickens on rack and cold smoke with as little heat as possible for 15 to 20 minutes. Remove from smoker and place chickens in a large bowl. Add onion, garlic, chilies, cilantro, pepper, salt and oil to bowl with chickens. Mix to combine. Marinate overnight or at least 8 hours.
Prepare grill. Make sure grates are clean and lightly rubbed or brushed with oil.
Remove chicken from marinade and place skin side down on hot grill. Cook for 4 minutes. Turn and grill other side for 3 minutes or until chicken is cooked through. Remove from grill and keep warm.
Spoon a portion of the Drunken Black Beans in the middle of each warm plate. Surround the beans with a ladle of the Smoked Tomato Ranchero. Place the chicken breast slightly off center in the middle of the plate, showing a small portion of beans. Top each chicken breast with a small spoon of Tart Tomatillo Relish. Sprinkle the middle of each plate with Chateauguay Ques. and garnish with a large sprig of cilantro.
Drunken Black Beans: Place beans onto a large tray and pick through them. Wash beans and set aside. Render fat from bacon in a large stockpot over medium heat. Add chorizo and cook until the sausage is breakingapart, about 4 to 5 minutes. Add onions and carrot and saute for 3 minutes. Add garlic, jalapenos, ham hock, and epazote and saute for 1 minute. Add beer and reduce for 3 minutes. Add beans and chicken stock and bring to a boil. Dissolve cornstarch in tequila and stir into boiling chicken stock little by little until mixture is slightly thickened. Reduce heat to a simmer, season with salt, and cook stirring occasionally for 1 hour or until beans are soft. The beans at this stage should be thick. Remove ham hock. Add cilantro and lime juice. Recheck salt seasoning.
Smoked Tomato Ranchero: Prepare smoker for cold smoke. Place tomatoes on tray and cold smoke with as little heat as possible for 12 to 15 minutes. Remove from smoker and set aside.
Preheat oven to 350 degrees.
Heat 1/2 tablespoon oil in a small ovenproof saute pan over medium heat. When hot, add garlic cloves and saute for 3 minutes or until golden brown. Place in preheatedoven and roast for 6 to 8 minutes or until each clove is soft, stirring occasionally to prevent burning. Remove from oven. Remove garlic from panand allow to cool. Set aside until ready to use.
Place remaining 1 tablespoon oil in a large saucepan over medium heat. When hot, add onions and carrot and saute for 5 minutes or until onions are golden brown. Add thyme, oregano, cumin, coriander, black peppercorns, and bay leaf and saute for 1 minute. Add Demi-Glace, chicken stock, and ancho chili paste and bring to a boil. Lower heat and simmer for 30 minutes. Skim any fat that may have settled on the top. Add smoked tomatoes, roasted garlic, roasted red and yellow bell pepper, and roasted poblano chili. Simmer for 10 minutes to combine flavors. Remove from heat and add cilantro, lime juice, and salt.
Ancho Chili Paste: Place all ingredients in a medium saucepan over medium heat. Bring to a boil, then simmer for 10 minutes. Pour into a blender and puree until smooth. Set aside until ready to use.
Tart Tomatillo Relish: Mix all ingredients together, then check seasoning.
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Honey BBQ Chicken Wings
RECIPE:
Honey BBQ Chicken Wings
Makes 20
Ingredients
1 cup flour
1 teaspoon chili powder
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon garlic powder
20 chicken wings or drumettes
1 cup bbq sauce
½ cup honey
Preparation
1. Preheat oven to 425°F.
2. In a bowl, combine flour, chili powder, salt, pepper, paprika, and garlic powder. Coat the wings in the flour evenly, shaking off any excess. Place the floured wings on a parchment paper-lined baking sheet and spread them out in a single layer. Bake for 45 minutes, flipping halfway, until skin is crispy and golden brown.
3. Preheat oven to 500°F.
4. In a separate bowl, combine the bbq sauce and the honey. Stir the cooked wings in the sauce and coat them evenly. Place the coated wings back onto the baking sheet and spread them in a single layer. Bake for 8-10 minutes until sauce is bubbly and caramelized. Cool, then serve!
Music provided by Warner Chappell Inc. Used with permission
BBQ chicken with black beans!
HELP OUT MY FRIEND LARRY!
Grill Chicken Preparation Barbecue Kebap And Marinade Sauce Recipe
Grilled Chicken Preparation
Chicken Mangal Sauce and Cooking Recipe
Materials for 4 people chicken barbecue
1 whole chicken , materials needed to marinate
1 tomato 1 onion , half a glass of milk , half a glass of cola
1 spoon yoghurt , liquid sunflower oil and olive oil
pepper paste thyme, cumin, pepper flakes, salt, black pepper
crushed garlic 2
chicken barbecued kebab, marinated sauce for flavor and chicken barbecue in charcoal , four items of sufficient material
one whole chicken , tomatoes and onions should be shredded
one tomato and one onion
If you want to crush meat pieces, you need to use the bag in detail
thyme, pepper flakes, black pepper and a little crushed garlic
small amount of milk and small amount of cola
liquid sunflower oil and olive oil to be used
black pepper and salt , a spoonful of yogurt
firstly I will show the chicken uniformly and uniformly
Cut the poppin and throw it , cut the wing tips
cut the center of the wing and place a scratch on the center with a knife
locate the joint and cut the wing arm through the joint
with your hand to find the joint of the butt part
As you see, the joint bone appears this way
divide the back of the chicken with hand
press this piece and cut it in half with a knife
it is necessary to open the butt part and make it fit to the grill
I will prepare it in two shapes, boned and boneless
this piece will be shaped like a bony butt
this piece will be in the form of boneless butt and we will use the bag
cut a transparent bag with a knife
you can use a small and thick saucepan to do this
place the chicken meat on the hard floor and cover it with the bag
make light strokes and let the meat open
you have to hit it all the way to expand the piece
you can prepare the chicken whole in this way and it will fill the plate easily
Remove the chicken ribs
I do not recommend barbecue because the breast portion is lean.
take a chest to fry the chicken breast in oil and keep it for later
we will find and separate the ribs
you can find joints by hand-checking and your work will be easier
we will use materials for barbecue
other parts of the barbecue except for the chicken breast part
I think fifteen pieces of chicken are sufficient for four people
you have to prepare a sauce to make marine and taste
one onion and one tomato
peel the onion and split the tomato in half
you can easily grind half tomatoes like this
shrimp onion , add grated tomatoes and onion into a deep bowl
add a spoonful of yogurt , add milk and cola
add liquid sunflower oil and olive oil , add salt
If you want to adjust the salt rate well, add salt to the chicken
add black pepper , Add spices of thyme, cumin, pepper flakes
add some crushed garlic , add some pepper crust
materials are ready and need to be mixed thoroughly
add chickens mixture , chicken pieces can wait a day in this mixture , it will be ready to cook and wait in the ice-cup
now we go to the stage of cooking the mangal and cooking the chickens , , it will be easy to burn barbecue coals like this
first use easy-to-burn materials
use egg roll, pine cone and a little piece of wood
place the coals on top
Place a can in a chimney shape to accelerate the fire
warm up and clean the grill after the grill is ready
You can use a little grease napkin or grease cloth on the grill
you can do this with chicken skin
chicken barbecue fire will not be too high
it is important to increase the flavor of slow cooked
place the chickens in the grill
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the chickens are ready to cook on the grill and place on the barbecue
peppers and tomatoes can be cooked on demand
skinned parts may burn a little quick
the chickens are pushed and ready, there is a fire that can cook a grilled chicken like this
release the chicken pieces by hitting the grill a few times
you can serve it as a plate on the table or separately-separately
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goodbye to see you in another recipe