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Chicken
Oct 18, 2009 20:03:35 GMT -5
Post by cemilne on Oct 18, 2009 20:03:35 GMT -5
Kozlowski Farms (available at Vons) has a couple basting sauces I like to use on chicken. One is an Apricot Chipotle, the other is Raspberry Chipotle, just brush on the last 10 minutes of cooking time. Especially good with the skin on, crisps up nicely.
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Chicken
Oct 20, 2009 18:24:44 GMT -5
Post by EscapeHatch on Oct 20, 2009 18:24:44 GMT -5
That sounds quite good, C.!
I do a marinade at home that seems to please to family.
Simply blend a whole jar of Mezzetta roasted sweet red peppers with a couple of tablespoons of peri peri pepper sauce and a teaspoon of soy sauce.
Use whole cut up chicken and marinade for 24 hours in the fridge.
Nando's also has some good marinades in jars, too.
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Chicken
Oct 20, 2009 19:38:17 GMT -5
Post by Turk on Oct 20, 2009 19:38:17 GMT -5
My quick version of piri piri
* 3/4 cup olive oil * 2 fresh jalapenos, coarsely chopped, stems, seeds and all * 1 fresh poblano, coarsely chopped, stems, seeds and all * 1 1/2 teaspoons crushed red pepper * 1/2 teaspoon salt * 1/4 freshly ground black pepper * 1 1/2 teaspoons minced garlic
Combine all the stuff except the garlic in a sauce pan over high heat for about 5 minutes then add garlic turn off heat and let cool to room temp. Then strain, keeps for weeks in the fridge.
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Chicken
Oct 20, 2009 23:59:44 GMT -5
Post by dolphie on Oct 20, 2009 23:59:44 GMT -5
My quick version of piri piri * 3/4 cup olive oil * 2 fresh jalapenos, coarsely chopped, stems, seeds and all * 1 fresh poblano, coarsely chopped, stems, seeds and all * 1 1/2 teaspoons crushed red pepper * 1/2 teaspoon salt * 1/4 freshly ground black pepper * 1 1/2 teaspoons minced garlic Combine all the stuff except the garlic in a sauce pan over high heat for about 5 minutes then add garlic turn off heat and let cool to room temp. Then strain, keeps for weeks in the fridge. I need to stop reading these threads at night. NUMMMMY! recipes.
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Chicken
Oct 22, 2009 21:26:42 GMT -5
Post by Tired in CV on Oct 22, 2009 21:26:42 GMT -5
My quick version of piri piri * 3/4 cup olive oil * 2 fresh jalapenos, coarsely chopped, stems, seeds and all * 1 fresh poblano, coarsely chopped, stems, seeds and all * 1 1/2 teaspoons crushed red pepper * 1/2 teaspoon salt * 1/4 freshly ground black pepper * 1 1/2 teaspoons minced garlic Combine all the stuff except the garlic in a sauce pan over high heat for about 5 minutes then add garlic turn off heat and let cool to room temp. Then strain, keeps for weeks in the fridge. Really sounds great to me but the wife can't take anything spicy! I LOVE SPICY! Go figure, huh? If I cook this recipe, I will have it all to myself unless my children or grandson visit!
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Chicken
Oct 22, 2009 21:43:34 GMT -5
Post by dolphie on Oct 22, 2009 21:43:34 GMT -5
My quick version of piri piri * 3/4 cup olive oil * 2 fresh jalapenos, coarsely chopped, stems, seeds and all * 1 fresh poblano, coarsely chopped, stems, seeds and all * 1 1/2 teaspoons crushed red pepper * 1/2 teaspoon salt * 1/4 freshly ground black pepper * 1 1/2 teaspoons minced garlic Combine all the stuff except the garlic in a sauce pan over high heat for about 5 minutes then add garlic turn off heat and let cool to room temp. Then strain, keeps for weeks in the fridge. Really sounds great to me but the wife can't take anything spicy! I LOVE SPICY! Go figure, huh? If I cook this recipe, I will have it all to myself unless my children or grandson visit! As nummy as the recipe sounds... I must add: And your problem is? *GRIN*
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Chicken
Dec 12, 2009 17:04:45 GMT -5
Post by johng on Dec 12, 2009 17:04:45 GMT -5
Reduce the Olive oil to 1/4 cup add Chili Powder and that pot of Chili is GREAT.
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