Text 4757, 84 rader
Skriven 2013-09-17 09:57:08 av Dave Drum (1:261/38)
Ärende: Chile 4007
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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
      2    Inch 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 chile 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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... Bear in mind that you should conduct youself in life as at a feast.

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