Wednesday, February 18, 2009

Spicy South American Chicken

I made this the other night to accompany the banana rum tart I made. I made it up as I went, and it was really yummy so I was pretty pleased that I'd taken the time to write things down as I threw them in. This recipe is thankfully fast to make, it should take about as much time as the rice takes to cook. I love when things work out that way!

Spicy Peruvian Chicken

2 chicken legs, 2 chicken thighs on the bone
1/3 stick butter
4 tbsp olive oil
1 small onion, chopped
5 cloves garlic, chopped
3 tbsp lemon juice
1/3 cup cooking sherry
1 tbsp adobo
1/2 to 1 tsp cayenne pepper
1 tsp chili powder
2 tsp cumin
1/2 tsp paprika

Mix the adobo, cayenne, chili powder, paprika, and cumin in a small bowl. Set aside.
In a large skillet over medium-high heat, melt the butter and olive oil until bubbly. Add the chopped onions and garlic and sautée until onions are softened and clear. Pour the lemon juice and sherry into the middle of the pan, stir, and shove the onions to the edge of the pan. Add the chicken and sprinkle half of the seasoning mix on it. Cover for about 5 minutes, then turn the chicken pieces over and sprinkle the rest of the seasoning on them. Turn the heat down to medium. Cover and let cook, flipping the pieces as you see fit, until the chicken is golden brown and cooked through.
Serve with red beans and rice and plantains if you've got 'em.

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