I found this recipe from Williams Sonoma a long time ago but recently ran across it again as I was sorting through all the junk crammed into my recipe notebook. Looking for something new and not Italian, I gave it a try.
I liked it but I’ve got improvements for next time. I’ll use cut up chicken instead of a whole roaster and I’ll mix in a bit of oil with the spice and pepper rub. The roaster took a long time to cook and by the time it was done the spice rub was pretty burnt. Chicken pieces will cut down on the cooking time. I also think I might try slipping a bit of serrano pepper under the skin for extra flavor and kick.
The leftovers were great the next day. Shredded chicken, stuffed into a tortilla along with some cheese, made a great lunch.
- Chicken, one whole roaster or, as I said above, pieces and parts that you like.
- Serrano Peppers, 2
- Garlic, 3 or 4 cloves
- Fresh Cilantro
- Limes, 3 or 4
- Chili Powder
- Chicken Broth, about a cup
- Vegetable Oil
Mince the garlic.
Slice the peppers lengthwise, remove the seeds and dice. WEAR GLOVES for this task! If you decide to brave it without the gloves, be sure not to touch your face or eyes until you’ve washed your hands thoroughly.
Combine a couple of tablespoons paprika, a teaspoon or so of chili powder and thyme, the garlic and the peppers. I’ll add a bit of oil to the mixture next time.
Lightly oil a roaster pan.
Cover the chicken with the spice mixture. Bake at 350 until the chicken is done.
Meanwhile, juice a couple of limes.
Slice another lime or two.
Snip a bunch of cilantro, maybe 1/3 of a cup.
When the chicken’s done remove it to a platter, let it sit for a few minutes then carve it.
Meanwhile, put the roaster pan on the stove over medium heat. Add a cup of chicken broth and the lime juice. Stir well, deglazing the pan, and simmer for a few minutes until the sauce is reduced and thickened.
Stir in the cilantro and lime slices.
Pour the sauce over the sliced chicken and serve. We had a Garlic Pepper Mashed Potatoes, Pinto Beans and Corn Pudding Casserole to go with it. Those recipes are coming soon.