Free Recipe Spicy City Chicken

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Spicy City Chicken Recipe

2 tb Unsalted butter
4 Shallots; diced
4 lg Mushrooms; thinly sliced
1 bn Cilantro; stems & leaves
-separated, reserve stems,
-divide leaves in half, for
-divided use
2 Jalapeno peppers; chopped w.
-seeds
2 tb Ground cumin
2 c Chicken stock or canned
-broth
3/4 c Heavy cream
2 Egg yolks
3 tb Palm sugar or brown sugar
1/4 c Red wine vinegar
3 lb Boneless chicken breasts and
-thighs, with skin
Salt and freshly ground
-black pepper, to taste
2 tb Vegetable oil
1 tb Fresh lime juice
6 Scallions
Cooked basmati rice; for
-serving

Spicy City Chicken Preparation

Make the sauce by melting butter in a skillet. Cook shallots and mushrooms until soft and golden, about 10 minutes. Add all cilantro stems and 1/2 of the leaves, the jalapeno peppers, and cumin, lower heat and cook for 5 minutes. Add chicken stock. Turn heat to high and cook until liquid is reduced by half. Add cream and return to a boil. Remove from heat. Puree in a blender, strain, and return to heat. Whisk egg yolks, sugar, and vinegar together in a small bowl. Pour one cup pureed sauce into egg mixture to temper. Then combine egg mixture and puree, and cook over low heat, stirring constantly, until sauce is thick and smooth. Keep warm. Preheat broiler or prepare grill. Season chicken lightly with salt and pepper, since sauce will be spicy. Mix oil and lime juice in a small bowl and brush chicken and scallions with it. Broil or grill thighs about 12 minutes, breasts about 9 minutes, and scallions about 2 minutes per side. Always grill chicken skinside down first. Arrange grilled chicken over a bed of Basmati Rice and spoon sauce over all. Garnish with the grilled scallions and remaining cilantro leaves, and serve immediately. Yield: 6 servings TAMALES WORLD TOUR SHOW #WT1A12 Recipe by: Susan Feniger and Mary Sue Milliken Posted to MC-Recipe Digest V1 #807 by Holly Butman <butma001@acpub.duke.edu> on Sep 26, 1997

Cooking Temperature:

Recipe Serves: 6

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