Girls With The Mostest

Brashley · Posted: Tue Apr 10, 2007 6:40 pm Post subject: Spicy Chicken - Picante Pollo

Spicy Ckn

About 1 lb. ckn - pieces or skinless boneless (I've done with bone in, skin on thighs and skin/bone-less breast - comes out good either way)
Olive Oil
Large Spanish or sweet onion - chopped; reserving half for salsa
2-3 TBSP Bolivian yellow pepper spice* thinned with water or ckn stock
1/3 C or so of frozen peas
1 can hominee - yellow or white - heated
Salsa - recipe below
Jasmine rice - recipe below

*My cousin had the pwdr form from Bolivia however he found a bottled paste form in Chicago called Dona Isabel Aji Amarillo - yellow hot pepper. It lists a website on the jar - www.peruvianimport.com - not bolivian but the taste is pretty identical

In a large skillet heat some olive oil (few TBSP) then add ckn until brown on both sides and done. When done, add 1/2 chopped onion and saute until onions are translucent. Add thinned yellow pepper spice to pan and let simmer until reduced some and let thicken a bit. Once thickened, add ckn back to the pan and simmer until ckn is fully cooked. Add frozen peas and garnish with dried parsley.

To assemble:
Add Jasmine rice to a plate, top with some of the spicy yellow pepper sauce from saute pan and some of the ckn. Then top with the hominee and salsa to taste.

Salsa & Hominee
1/2 spanish or sweet onion chopped (leftover from above)
1 large tomato chopped
2-3 TBSP olive oil
dried parsley
salt

In a bowl mix remaining 1/2 of the chopped onion, chopped tomato then drizzle olive oil. Season with salt and dried parsley. Let set in fridge until ckn is ready

In another bowl - heat a can of hominee (half drained - white or yellow) and season with salt

Jasmine Rice
1-2 TBSP olive oil (or half oil half butter)
2 C Jasmine Rice
Enough ckn stock to cover rice by about an inch (sorry - I eyeball it. or just use basic package directions for 2 C worth of rice)
Handful of frozen peas

Heat 1-2 TBSP olive oil or half oil half butter in a pot on med heat. When heated, add Jasmine rice. Saute until the rice begins to brown some (golden color). Add chicken stock, reduce to low, cover and simmer. When rice is almost done add handful of frozen peas and stir in. Turn off burner and keep covered until ready to serve.

It looks like a lot of steps but I usually make the salsa first to chill, then heat the oil in my pan and pot to do the ckn and rice at the same time. That way they are both simmering together. The hominee I do just before serving so it's still hot. Then assemble!

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kel12 · Posted: Thu May 17, 2007 5:04 pm Post subject:

Sounds great! I'll have to try it. Is it super spicy? My kids can tolerate mild, but not hot stuff.
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Brashley · Posted: Fri May 18, 2007 2:13 pm Post subject: