Meal Menu Idea:
Red Chili Pepper Chicken
Green Beans with Herbs
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| Photo credit: kingsford.com |
RED CHILI PEPPER CHICKEN
*If you have the time, it is best to
brine the chicken: Dissolve 1 cup of kosher salt in 2 quarts of water,
then soak the chicken in cold brine for 1 to 4 hours in the refrigerator. Rinse the chicken and at dry with
paper towels before using.
4 bone-in chicken breasts (approx. 1-lb. each)
Sea salt
Freshly ground pepper
Sea salt
Freshly ground pepper
1 recipe Red Chili Pepper Sauce (see below... or substitute your favorite chili sauce)
Fresh chives, chopped for garnish
* Preheat oven to 350 degrees F.
* Remove chicken skin & excess fat. Season both sides with salt and pepper.
* Pour 1/2 cup Red Chili Pepper Sauce into a small bowl; set aside with a basting mop/brush.
* Place chicken bone side down, on parchment paper lined baking sheet or in a cast iron grill pan.
* Bake the chicken for 20 minutes then brush with a layer of Red Chili Pepper Sauce. Continue baking and sopping with sauce every 10 minutes for another 20-30 minutes more or until chicken is fully cooked & reaches an internal temperature of 165 degrees at the thickest part of the breast.
* Remove from the oven and allow to rest 5 minutes. Transfer to a serving platter, add chopped chives for garnish and enjoy with extra sauce on the side.
** Refrigerate leftovers and extra, unused sauce.
RED CHILI PEPPER SAUCE (mild heat)
1 dried red chili pepper (approx. 1.5" long), stemmed, seeded, coarsely torn
Need more heat? Try dried Ancho chili peppers
2 Tablespoons coconut oil
3 shallots, finely chopped
1 Tablespoon organic tomato paste
3 cloves garlic, minced
1/2 cup dry red wine
1/2 cup organic ketchup (or homemade)
1 Tablespoon apple cider vinegar
1 Tablespoon coconut palm sugar
3 Tablespoons coconut aminos
1/4 teaspoon ground cumin
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
* In a glass measuring cup place the torn pieces of chili pepper. Add 1/4 cup boiling water and set aside to allow it to soften for 20 minutes.
* In a small saucepan, heat the oil over medium-low heat. Add the shallots and cook slowly until soft and translucent; stir occasionally.
* Add tomato paste and garlic; stir to blend.
* Add wine, chili pepper pieces and 2 Tablespoons of the soaking liquid, ketchup and the remaining ingredients. Simmer for 4-5 minutes.
* Season with salt and pepper; remove from heat and allow to cool for 10 minutes.
* Thin the sauce with remaining soaking liquid, if necessary. Once cooled, puree the sauce in a blender or use an immersion blender with a tall cup.
* Store the sauce in a sealed glass container in the refrigerator.
Recipe: w.lynne
Taste. Enjoy. Pass it on!
Fresh chives, chopped for garnish
* Preheat oven to 350 degrees F.
* Remove chicken skin & excess fat. Season both sides with salt and pepper.
* Pour 1/2 cup Red Chili Pepper Sauce into a small bowl; set aside with a basting mop/brush.
* Place chicken bone side down, on parchment paper lined baking sheet or in a cast iron grill pan.
* Bake the chicken for 20 minutes then brush with a layer of Red Chili Pepper Sauce. Continue baking and sopping with sauce every 10 minutes for another 20-30 minutes more or until chicken is fully cooked & reaches an internal temperature of 165 degrees at the thickest part of the breast.
* Remove from the oven and allow to rest 5 minutes. Transfer to a serving platter, add chopped chives for garnish and enjoy with extra sauce on the side.
** Refrigerate leftovers and extra, unused sauce.
RED CHILI PEPPER SAUCE (mild heat)
1 dried red chili pepper (approx. 1.5" long), stemmed, seeded, coarsely torn
Need more heat? Try dried Ancho chili peppers
2 Tablespoons coconut oil
3 shallots, finely chopped
1 Tablespoon organic tomato paste
3 cloves garlic, minced
1/2 cup dry red wine
1/2 cup organic ketchup (or homemade)
1 Tablespoon apple cider vinegar
1 Tablespoon coconut palm sugar
3 Tablespoons coconut aminos
1/4 teaspoon ground cumin
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
* In a glass measuring cup place the torn pieces of chili pepper. Add 1/4 cup boiling water and set aside to allow it to soften for 20 minutes.
* In a small saucepan, heat the oil over medium-low heat. Add the shallots and cook slowly until soft and translucent; stir occasionally.
* Add tomato paste and garlic; stir to blend.
* Add wine, chili pepper pieces and 2 Tablespoons of the soaking liquid, ketchup and the remaining ingredients. Simmer for 4-5 minutes.
* Season with salt and pepper; remove from heat and allow to cool for 10 minutes.
* Thin the sauce with remaining soaking liquid, if necessary. Once cooled, puree the sauce in a blender or use an immersion blender with a tall cup.
* Store the sauce in a sealed glass container in the refrigerator.
Recipe: w.lynne
Taste. Enjoy. Pass it on!