"The Chicken" was Awesome

Matt

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

AZRP

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

vidalia1

How long do you cook the vegy's?

Fidel

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:


And Done:



In case you missed my post from last night, "The" chicken is awesome!!!

vidalia1

Rod,

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

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