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Tuesday, June 10, 2008
What to call this???
In the end it came out like a thin, sweet mole sauce. This is an example of what this show is all about. Throwing something together based on available ingredients and a whimsical palate. This dish was born based on the idea of browning and braising not too far from the Copenhagen ribs.
I'm absolutely in love with this dish. I love simple, quick dishes that take no time at all, but I really do prefer some process. Quick and easy feels good of course, but there's nothing like food foreplay and a multi level build up of flavors, methods and a little alcohol in the mix. Just be safe! Wear oven mits;)
The chicken (dark) browned on both sides with salt and pepper. I removed the chicken and rubbed it with paprika, cocoa, sugar, salt, cayenne pepper and a pinch of cinnamon.
I threw garlic, chili peppers, ginger and lime into the fatty chicken juices and got those started. Then back went the chicken and a bottle of Corona. It all simmered for about an hour. Chicken came out and remaining sauce was left to reduce. The result was this incredible brown sweet mole sauce. I used 2 whole legs and served with yellow rice.
- ▼ June (6)