Text 23711, 86 rader
Skriven 2015-02-06 06:18:12 av Dave Drum (1:261/38.0)
Ärende: Gourmet 086
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Adobo Chicken In Parchment
 Categories: Latino, Poultry, Chilies
      Yield: 6 Servings

      8    Dried guajillo chilies;
           - wiped clean
      8    Dried chilies de árbol;
           - wiped clean, stemmed,
           Leaving seeds
      1 tb + 3/4 ts fine sea salt;
           - divided
     10 cl Garlic
      2 ts Cumin seeds
      2 ts Dried oregano
      1 ts Anise seeds
      8    Whole cloves
      1    (2") piece cinnamon stick
      1 c  Water
    1/4 c  Cider vinegar
      6    Whole chicken legs

  EQUIPMENT: kitchen string

  This ingenious technique cooks the chicken in a purse with
  its own juices and a mix of spices. It slowly simmers the
  bird to a silky richness-an enticing side of chicken that
  we rarely see.

  Slit guajillo chilies lengthwise, then stem and seed.

  Heat a dry cast-iron skillet (not nonstick) over medium
  heat until hot, then toast chilies in batches (with
  guajillos opened flat), turning and pressing with tongs,
  until more pliable and slightly changed in color, about 30
  seconds per batch. Transfer to a bowl and soak in
  boiling-hot water until softened, about 15 minutes.

  Drain chilies, then purée in a blender with 1 tablespoon
  sea salt and remaining ingredients except chicken and
  remaining sea salt until adobo is very smooth, about 1
  minute.

  Sprinkle chicken with remaining 3/4 teaspoon sea salt.

  Place 1 chicken leg in center of a sheet of parchment
  paper (about 20 by 15 inches) and cover with 1/3 cup
  adobo. Gather parchment up around chicken and tie tightly
  with kitchen string. Repeat with remaining chicken and
  adobo.

  Arrange packages in 2 steamer racks and/or pasta-pot
  inserts.

  Set steamer racks (on top of each other) over boiling
  water in a pasta pot (use 2 pots if you can't layer your
  racks) and steam, covered tightly, until chicken is very
  tender and starting to fall off the bone, 1 3/4 to 2
  hours. (Replenish water as necessary.)

  Carefully transfer each package to a shallow bowl.

  Remove kitchen string and slowly slide parchment out from
  underneath chicken and broth. Season with salt.

  COOKS' NOTE: Parchment packages can be assembled and
  chilled up to 1 day before steaming.

  Roberto Santibañez, Saz'on Cooking School, San Miguel de
  Allende, Mexico

  Gourmet | May 2008

  Makes 6 servings

  Meal Master Format by Dave Drum - 11 May 2008

  Uncle Dirty Dave's Archives

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... Laughing at our mistakes can lengthen life. Laughing at someone else's ...

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