Need Mexican Recipe w/ Chicken

Spring Chicken posted a good web site yesterday.

El Pollo Loco Chicken

1/2 cup white wine vinegar
1/2 cup olive oil
1/4 cup white wine
1/2 TBSP dried oregano
1 tsp thyme
2 TBSP kosher salt
5 garlic cloves, minced
3/4 tsp Crystal sauce (or Tabasco or your favorite)

Mix all ingredients and marinate whole chicken, which has been cut in half. Marinate several hours in refrigerator. Grill chicken slowly until done. You can loosen the skin with your fingers to get more marinade in contact with the meat. The loosened skin will also crisp better on the egg.

I like to do this chicken on a raised grid directly over the coals. Anywhere from 250 dome up to 325, depending on how much time you have. Make sure to drain the marinade well before putting on the egg. This also works well with leg quarters.

If you use smoking chips or chunks use something mild like fruit tree chips (e.g. apple) and go very light on the smoke. The chicken absorbs a lot. Also make sure you get the egg up to temperature and stable before starting to cook. Heat radiating from the dome will crisp up the skin, so no need to flip.

This will work.

Chicken, Pieces, Chicken in Peanut Sauce,Pollo Encacahuatado, Mexican


INGREDIENTS:
8-10 boneless, skinless chicken thighs or breasts
1 cup water
1/4 cup oil
3 plum tomatoes, diced
1/2 onion diced
1 dried red chile
3/4 cup unsalted peanuts
2-3 cloves of garlic, peeled
1 can or 1 3/4 cups chicken broth
salt to taste




PREPARATION:
1 In a large, shallow pan heat the oil (about 1/4 inch) and fry the chicken until it starts to brown slightly. Carefully add the water and cover. Simmer the chicken for about 10 minutes, then remove the lid and let the water simmer until it is evaporated and the chicken is done (about 15 minutes for breast, and 20 for thighs.)
2 Cut the stem off of the chile and then slit it down the side and remove the seeds.
3 Remove the chicken from the pan and add in tomatoes, onions, garlic, dried chile, peanuts and chicken broth and bring to a simmer for about 15 minutes.
4 Using a stick blender, blend the sauce right in the pan, then add the chicken back in and simmer for an additional 10 minutes so the flavors all meld together nicely.
5 If you don't have a stick blender, let the sauce cool and blend in a regular blender then bring back to a simmer in the pan with the chicken.
6 Serve with hot tortillas.


Recipe Type
Main Dish, Poultry

Recipe Source
Author: Chelsie Kenyon,Your Guide to Mexican Cuisine

Source: Chelsie Kenyon,Your Guide to Mexican Cuisine, 2007/05/30

Takes some time, but man is it tasty: Puerco Adobada (Red Chile Pork)



Made this for a group of friends and it was a big hit.

Dave

all righty, thanks! will give it a try
cheers