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"The Chicken" was Awesome

MattMatt Posts: 143
edited 11:47PM in EggHead Forum
AZRP --

Thanks for the recipe and advice -- my "The Chicken" was excellent. I followed the recipe exactly except that my local store was out of ancho chiles and my powder supply was depleted, so I used 1 T of guajillo powder and 1 T of smoked paprika in place of the 2 T of ancho powder. I'll be making this one again.

One final question, though -- in your pictures, your sauce looks thicker than mine was. It seemed to cling to the chicken a bit better. I just brought my sauce to a boil, added the oil, and dunked the chicken -- is this what you do? Or, do you cook the sauce down a bit? Maybe the garlic powder (as opposed to the granulated I had to use) brings a bit of thickening power to the party?

Thanks again, AZRP.

Matt

Comments

  • AZRPAZRP Posts: 10,116
    I whisk the oil in to emulsify it then dip. My sauce has the consistency of water, it's meant to soak into the meat and not be a thick sauce like traditional BBQ sauces. I think it would be far to spicy as a thick sauce. Glad you liked it. -RP
  • vidalia1vidalia1 Posts: 7,091
    How long do you cook the vegy's?
  • FidelFidel Posts: 10,172
    Hey Kim,

    Not to step on Randy's toes, but I did this last night. I had a half steam pan that was full of veggies. A large vidalia onion, a large bell pepper, 4 mid-sized yellow squash, and a whole tub of baby portabella shrooms.

    I cooked them for about 75 minutes, then drained off a good bit of the liquid, then put it back on for another 15-20 minutes because the onion wasn't quite as tender as I like.

    They were delicious!

    Prepped:
    Veggies800.jpg

    And Done:
    VeggiesDone800.jpg


    In case you missed my post from last night, "The" chicken is awesome!!!
  • vidalia1vidalia1 Posts: 7,091
    Rod,

    We are practically neighbors so you coulda called me!!!!! ;)

    They looked great. I will try that next Sunday...I can't wait...
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