Text 15639, 81 rader
Skriven 2014-08-09 07:21:08 av Dave Drum (1:261/38)
Ärende: Chile 7213
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pollo En Bistec Pt 2
 Categories: Poultry, Vegetables, Citrus, Chilies
      Yield: 6 servings

           Directions continued

MMMMM-------------------------PROCEDURES------------------------------

  TO MAKE THE RECADO: Working in batches if necessary, place
  the spices in a spice mill or coffee grinder reserved for
  the purpose and grid until very fine. Strain the powder
  through a fine-mesh sieve over a bowl, crumbling any
  remaining bits of debris through the sieve with your
  fingers. return anything left in the sieve to the grinder
  and process again. Pass through the sieve and discard any
  residue.

  Place the ground spices, garlic, and vinegar in the jar of
  a blender or a small food processor. Puree for several
  minutes, scraping down the sides of the jar as needed,
  until the mixture turns into a smooth paste. You will need
  5 tablespoons of the paste for the chicken; store the
  remainder in an airtight container for another use.

  MARINATE THE CHICKEN: Remove the chicken from the brine,
  rinse, and pat dry; discard the brining solution. Transfer
  the chicken to a shallow baking dish or resealable plastic
  bag. Place the remaining marinade ingredients in the jar
  of a blender and process until thoroughly liquefied. Pour
  the marinade over the chicken and allow to rest 30 minutes
  at room temperature.

  TO FINISH: In a very large, deep skillet that has a lid,
  heat the fat until shimmering. Remove the chicken from the
  marinade, reserving any extra marinade. Brown the chicken
  over high heat a few pieces at a time to avoid crowding,
  turning once, 2-3 minutes per side. Transfer the browned
  pieces to a platter.

  Return the chicken to the skillet. Add the water and bring
  to a boil, then reduce the heat to a simmer. Drain the
  potatoes, cover them with the leftover marinade, and toss
  to coat thoroughly. Arrange the potatoes in a single layer
  on the chicken and pour on any remaining marinade. Layer
  on the onion, bell pepper, and tomatoes, in that order,
  distributing them evenly over the potatoes. Finish with
  the fresh and dried whole chilies. Cover and cook 15i20
  minutes, or until the chicken is tender and the vegetables
  are softened.

  The chicken should reach an internal temperature of
  165øF/73øC; do not overcook. If the chicken is done but
  the potatoes aren't yet tender, remove the chicken to a
  plate and allow the vegetables to cook a bit longer, then
  return the chicken to the skillet. Remove the pan from
  heat, cover, and allow to rest 15-20 minutes prior to
  serving to enhance flavors.

  NOTE: To brine the chicken, dissolve 1/2 cup (145 g) sea
  salt and 1/2 cup (100 g) sugar in 1 gallon (4 L) cold
  water in a large bowl. Add 2 teaspoons (8 g) coarsely
  crushed black peppercorns and 10 coarsely crushed allspice
  berries. Place the chicken in the brine and refrigerate
  for 2 to 3 hours. Drain the chicken, rinse under cold
  water, and pat dry with paper towels. Discard the brining
  solution.

  Posted by: Kate Williams

  Posted in Cooking by Jim Weller

  From: Serious Eats

MMMMM

... "And now, the Crazy Old Man Singers"

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)